|Olive oil||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), pressed / finely chopped|
|Canned tomatoes||16 Ounce, drained and chopped (1 Can)|
1. Combine oil and garlic in a 2-quart glass casserole. Microwave, uncovered, at Time Cook (power level 10) for 3 minutes, stirring once. Stir in tomatoes, oregano, salt, and pepper. Microwave, uncovered, at Time Cook (power level 10) for 5 minutes, or until hot, stirring once.
2. Slice stems off artichokes. Snip off thorny tips of the leaves with kitchen shears. Slice off about 1 1/2 inches of the top of the vegetables. Rub cut surfaces of the artichokes with the lemon half. Arrange artichokes in a circle in the casserole containing the tomato sauce, spooning some of the sauce on top of the artichokes. Cover with plastic wrap. Microwave at Time Cook (power level 10) for 12 to 15 minutes, or until the base of the artichokes is tender when pierced with a fork. Let stand, covered, 3 to 5 minutes before serving. Accompany with sauce in the casserole.