Artichoke + Pepper
#noms looking a little Audrey 2 today. I may or may not have sung 'dentist' & 'grow for me' while preparing this. #judgeme; If you're confused with these references, I'm officially 98 years old. P.S. I miss you Rick Moranis! YWF recipes are all about keeping it simple and practical. Who's got the time?
Good Olive Oil
1/2 lemon thinly sliced
*I tend to have issues picking this vegetable. This article is helpful providing tips to select the appropriate artichoke for immediate use.
Cut the stem off the artichoke and have it sit up right on one sheet of heavy duty foil. I created an olive oil spray that comes in handy for small plates like this, but drizzle your best olive oil over the artichoke and slightly pull apart leaves. As you pull apart the leaves, place the the clove of garlic in the middle (heart) of the artichoke and place lemon slices in alternating rows of the leaves. Sprinkle artichoke with coarse salt and wrap in foil. Place on baking sheet and bake for 1 hr. at 425 degrees until fully cooked. After removing the artichoke, tear apart petals for eating; accompany with with a quick dip.
Remember spring's Feng Shui vibes? If you've incorporated those, think about boosting it up a level and organizing your kitchen. Check out a few tips here; especially helpful for the upcoming summer months.
Best, Dr. Dyce