Artichokes are fun for kids to eat, pealing the leaves from the stem, teeth skimming the leaf top, and getting a tasty bite at the end. After pealing all the outer harder leaves, kids find the artichoke heart covered with fine hairs and pointy soft leaves on top. These soft leaves and fine hairs can be removed with a spoon and put into the compost bin. For this recipe, the heart is not needed and can be refrigerated in an air tight container for another dish. Kids can make artichoke appetizers by boiling a whole organic artichoke with a quartered lemon for 40 minutes and let cool. In another pot, kids can steam 5 ounces of organic baby kale and 2 organic garlic cloves. In a small baking dish chop 4 organic crimini mushrooms, sprinkle with sea salt and organic extra virgin olive oil and bake 15 minutes at 350 degrees. Pour the kale and garlic into a blender with 3 tbsp organic extra virgin olive oil, 2 tbsp fresh squeezed organic lemon juice, ¼ tsp sea salt, 1/8 tsp organic ground cumin, and blend well. Pour the kale mixture into the pan of baked mushroom and stir with 1 ½ tbsp chopped sundried tomatoes and 1 ½ tbsp chopped Kalamata olives. Remove the small outer leaves of the artichoke. Kids can place the large leaves on a serving tray, and place a spoon full of the kale mixture on each leaf for an amazing bite bursting with energy and layers of flavor.