Artichoke Hearts Vinaigrette

A microwave technique from before air fryers took over: artichoke hearts dipped in melted butter, dusted lightly with flour, then cooked in a butter-filled pie pan in the microwave until they develop a light, golden coat. The flour creates just enough structure to hold the butter and give the artichokes some texture and body.

The vinaigrette goes on right at serving, not during cooking. Warm, butter-crisped artichoke hearts dressed with a bright, acidic vinaigrette works as both a warm appetizer and a simple vegetable side dish.

The 8 minutes in the microwave handles most of the cooking. Turn the hearts partway through to get more even light browning.

Kitchen Tips

• Drain canned artichoke hearts well and pat them dry; excess liquid steams rather than browns in the microwave
• Keep the flour coating thin and light, not a heavy dredge
• Turn the artichokes once or twice during the 8-minute cook to expose more surfaces to the hot butter
• Dress with the vinaigrette immediately before serving while the artichokes are still warm

Variations

• Garlic butter: Add a crushed garlic clove to the butter before dipping for extra flavor in the coating
• Lemon vinaigrette: A simple lemon juice and olive oil dressing pairs particularly well with the richness of the butter