4 artichokes
1 whole head of garlic
1 tsp. salt
1/2 tsp. pepper
1/2 c. minced parsley
4 tbsp. olive oil

Slice off top 1/2 inch of artichoke. Snip off tops of remaining leaves. Trip stem so artichoke will stand upright on plate of flat bottomed casserole. Leave an inch or more between each one. Peel garlic and cut in small pea size pieces (about 1/3 cup). Spread open leaves and drop in garlic chunks. Sprinkle with salt, pepper and half the parsley. Drizzle with oil. Add 1/4 cup water to bottom of plate. Cover with vented plastic wrap. Microwave on high for 15 minutes, rotating plate every 4 minutes. Let stand 5 minutes. Sprinkle with parsley and serve. Serves 4.