---------- Recipe via Meal-Master (tm) v8.02
  Categories: Appetizers, Sauces, Vegetables, Microwave
       Yield: 8 servings
       4 lg Globe artichokes
       1 c  Water
       2 T  Vinegar
       1 T  Whole pickling spices
       1 c  Prepared brown mustard
     5/8 oz Pk Italian salad dressng mix
       2 T  Vinegar or dry white wine
         dr (few) Tabasco sauce
       1 t  Worcestershire sauce
   1. Wash artichokes carefully and drain. Slice off upper tip of
   each artichoke with a sharp knife. With kitchen shears, trim off
   the thorny ends of the leaves. The stems should be cut off even
   with the base of the artichoke.
   2. Combine water, vinegar and pickling spices in a deep, 3-quart,
   heat-resistant, non-metallic casserole.
   3. Heat, uncovered, in Microwave Oven 5 minutes or until mixture
   comes to a boil.
   4. Place artichokes upright in casserole.
   5. Heat, covered, in Microwave Oven 12 to 15 minutes.
   6. Cook until bases are tender when pierced with a fork and lower
   leaves pull away easily. Set aside.
   7. In a small bowl combine remaining ingredients.
   8. If desired, heat mustard sauce, uncovered, in Microwave Oven 1
   1/2 minutes or until heated through.
   9. Dip leaves into mustard sauce.
   Tip: If desired, the leaves may be removed and arranged on a
   platter before serving. The fuzzy choke should be removed and the
   heart of the artichoke cut for serving.