| How To Cook: |
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1. Remove the tough outer leaves from the artichoke. Cut off the stem end, flush with the bottom of the choke. Put the artichokes, water, lemon juice and garlic in a covered casserole.
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2. Cook 10 to 15 minutes in the microwave oven or until a fork stuck in the bottom of the choke indicates the artichokes are tender. Let stand 10 minutes.
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3. Meanwhile, put the bread crumbs and the 1½ tablespoons of butter in a small dish and cook in the microwave oven until golden brown, stirring often to prevent overcooking and burning in spots. (This should take only 2 to 3 minutes.) Set aside.
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4. Cut the artichokes in two, lengthwise. Cut off the upper 1/3 of the leaf area. Place the artichokes in a circle around the outer edge of a casserole. Fill in the center area with the small pieces. Set aside.
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5. Melt the 2 tablespoons butter in a 1-quart casserole. Stir in the flour, bouillon concentrate, salt and pepper. (The bouillon concentrate may need softening in a few spoonfuls of hot water.)
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6. Stir in the milk. Cook, covered, in the microwave oven for 4½ minutes or until thick and bubbly, stirring several times during the last part of the cooking.
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7. Stir in the cheese. Let set a minute, and then stir to blend the cheese throughout the sauce. Pour the sauce over the artichoke halves. Sprinkle on the bread crumbs.
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8. Bake in the microwave oven until hot and bubbly (about 2 minutes).
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