Cooking Vegetables. Advice cooking such vegetables as asparagus, broccoli, cauliflower, brussel sprouts, carrots, corn on the cob, frozen corn, peas, artichokes and sweet potatoes.

Arrange pieces in a microwave-safe dish with the florets and tips pointed towards the centre; add two tablespoons of water, cover and then cook for two to three minutes for 1c or eight to 10 minutes for 1lb.

Peel away wilted or brown outer layers. Arrange in a microwave-safe dish; add two tablespoons of water; cover and cook for three to four minutes for 1c; six to seven minutes for 1lb.

Prepare and slice carrots and place in a microwavable dish with two tablespoons of water, cover and cook for three to four minutes for ¾ c.

Peel husks back and remove silk; replace husks. If you are cooking more than one, arrange like spokes in the dish; cook for three to four minutes per ear.

Pour into microwave-safe dish; add three tablespoons of water; cover and cook for two to three minutes for 1 c, or three to four minutes for 2 c.

Cut beans into one inch pieces, place in microwave-safe dish; add 1/4c of water; cover and cook for three minutes for 1c or seven to 12 minutes for 1 lb.

Rinse and coarsely chop greens; place slightly wet leaves in a microwave-safe dish; cover and cook for two minutes for 2 c and seven to10 minutes for 1 1/4 lb. (2 c. leaves makes 1/2 c of cooked greens).

To cook an artichoke, microwave it upside down in a Pyrex measuring cup with a little water in the bottom (add lemon juice and olive oil if you like). For one artichoke, microwave for seven to eight minutes at 100% power; and for four, about twice that long.

Puncture a few times with a fork;place on paper towel and cook for four to five minutes for one medium-sized sweet potato and two to three minutes for each additional potato.