On Saturday I attended thefood blog forum in LA to pick up new ideas about blog writing and meet more people within the food-blogging community. The sessions were incredibly helpful and it was a blast meeting up with new friends. There were 6 sessions throughout the day and my personal favorite wasDiane and Todd’s session about food photography. They are such a warm-hearted couple who gave a wealth of information and tips. A large portion of their session focused on lighting, which I’ve come to learn is the most important element of photography. We also had the opportuntiy to hear Jadendiscuss authenticity and diversity when creating/writing a blog. Then the very talented duo, Adam and Matt, hosted a session about food styling and food photography. Adam said that every time he plates food (even if it’s for his own dinner at home) he gets excited. I love that!
It was so great to catch up with new friends and meet several other LA area bloggers. Being in a room with such creative thinkers was incredibly energizing. It reminded me of the my early days at music school – you could literally feel the excitement and creativity twirling in the air.
Serves 4
Save RecipeIngredients
- 10 baby artichokes
- juice of 1 lemon
- 2 cloves garlic, sliced
- 2 tablespoons olive oil
- Sea salt
Instructions
- Fill a large bowl with cold water and squeeze juice from 1/2 a lemon into the water. Cut baby artichokes in half length-wise and then cut off the top third. Pull off outer petals of artichokes until the leaves are half green and half yellow. Place cut artichokes in lemon water.
- Bring a sauce pan of water to boil. Place artichokes in boiling water and simmer 7-10 minutes, or until you can easily pierce them with a knife.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Place artichokes cut-side down in oil and cook for 2 minutes. Add sliced garlic to pan and move artichokes around so the garlic is cooking in the oil. Sauté 1 minute or until garlic and artichokes are lightly brown. Transfer artichokes and garlic to serving dish. Sprinkle generously with sea salt and lemon juice. Serve immediately.
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