> I just made jumbo artichokes yesterday. I put them in a casserole dish with lid,
> turned them top side down, added about 1/2 cup water, put the lid on
and micro
> for about 14 minutes due to the size. Perfect. When I took them out,
turned
> right side up and drizzled with some olive oil and lemon juice. They were
> really good.
>
> Cheri

Hi Cheri and Friends,

I can eat one medium artichoke at a time: 14 carbs.

http://www.fatsecret.com/calories-nu...e/carbohydrate

The way I cook my artichokes is to cut (saw) off the stickery top
first. Then drizzled olive oil into the leaves. Then pressure
cook right side up, so the oil doesn't drain out. Serve
with beef. (Now that I am T2 [niddm], a lot of beef!)

What happens when you nuke the upside down? Is there any
texture, taste difference between nuking and autoclaving
(pressure cooking)? (I want to reproduce your "really
good"!)

Have you ever stuffed the leaves? My mother use to do that.
It was really good, but seemed like a tremendous amount of
work. Far, far easier just to server beef on the side.

Do you use any special seasoning? Or just olive oil and
lemon juice? Would you put the lemon juice on before cooking?

My local CSA farm tried growing artichokes last year.
I wonder if they are going to try again this year.

Many thanks,
-T