INGREDIENTS

INSTRUCTIONS

Cut off the stems of the artichokes with a stainless-steel knife,
break off the tough outer leaves, and cut off the top fourth of each
artichoke. Snip off the tips of the remaining artichoke leaves with
scissors and rub the cut edges with the lemon half. Arrange the
artichokes upright in a microwave-safe dish, add 1 inch water and the
garlic, and cover the dish tightly with microwave-safe plastic wrap.
Microwave the artichokes at high power (100%) for 15 to 20 minutes,
or until the bases are tender.
While the artichokes are cooking, in a blender blend together 3
tablespoons warm water, the vinegar, the oregano, the saffron, the
sugar, and the oil. Transfer the cooked artichokes to 2 plates. Peel
the garlic, in the blender puree it with the vinegar mixture until
the mixture is smooth, and stir in the parsley and salt and pepper to
taste. Transfer the sauce to a bowl and serve it with the artichokes.
Serves 2.
Gourmet April 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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