This recipe stems from my admiration of local chef and cookbook author, Julee Rosso. In the late 1980's (thus the title of this recipe) Julee mastered the steamed artichoke and this is my weeknight kid-friendly version of that lovely French dish. I often steam one while I make dinner and tell the kids it’s there to eat before dinner everytime they remind me they are hungry.
Serves 4 as an appetizer
1 artichoke1 lemon, sliced in half3 T olive oil1 t chili flakes
Wash artichoke and trim off all the sharp points with scissors. Cut off stem with a knife and cut off top sharp point of artichoke, as well. Lay the artichoke in the middle of a 1-foot long piece of Plastic Wrap and squeeze a lemon over it. Tightly wrap the plastic around the artichoke and place in microwave. Cook for 5 minutes. Meanwhile, combine olive oil with chili flakes in a cute bowl for dipping. After cooking, unwrap artichoke and place stem side down on a plate. To eat, pull the petals off and dip in oil (I use melted butter with lemon for an extra splurge). Don’t eat the whole petal! Scrape off fleshy parts with teeth and -- YUM! -- enjoy. Put out an extra plate for used petals.
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Photo Credit: Bridging Her Story