Someone on alt.food.diabetic just asked about microwaving
artichokes. As I had recently figured this one out I replied and
then realized that I haven't seen much about this here on rfc,
so this is my response to her, not cross-posted but nicely recopied
just for you:

"I just started doing this. Works beautifully, too.

"Find a container that will hold the chokes standing upright, you may
have to trim off the top of the leaves and bottom bit of the stem. Now
is the time to snip off the sharp ends, if you do that sort of thing.

"Rinse the chokes, stand either upright or upside down in container.
I haven't found any difference in the cooking but the upside down
method makes them easier to remove and no surprise pockets of
hot water lurk in the recesses.

"You don't need to drain the artichokes, just put them into the container.
Add about 1/2 inch of water and a nice slice of lemon or a small glug
of vinegar, about the same as you would do if cooking them stovetop.
(You can actually add flavorings now, too, such as herbs, spices and
so forth. I'm a purist though.)

"Cover the container and microwave anywhere from 4 minutes per artichoke
to 12 for really big ones. This of course depends on your microwave, how
tightly the container is covered and the size of the artichokes. Another
advantage to cooking them upside down is that it is easier to poke the
bottom of the stem to see if it is soft yet. Do so until it is just about soft,
let it sit covered a few minutes and there you are."

pavane