It’s amazing to me how much food I take pictures of. Some of it is stuff I make, some of it is stuff from restaurants, but what surprises me even more, is how much I don’t take pictures of because I’m too busy stuffing my face with deliciousness.
So, in an effort to actually follow through on the whole “writing about food more often” thing, I have made an effort to take pictures of the process. Sometimes I skip steps. Sometimes I only get pics of the finished product. Sometimes, well, it just doesn’t make it, and in that case, I probably won’t share it.
I’m just getting started, so be easy on me. I’m taking pics with my iPhone, I don’t know much about lighting, and sometimes some of this may look like a disaster. But, let’s party.
First up: roasted artichokes with a copious amount of garlic. The original recipe called for one clove in each artichoke. I did three. And I could have done more, because the garlic is so delightful once it’s all roasted up and silky and, yes. THAT.
Roasted Artichokes with Copious Amounts of Garlic
- 4 artichokes (the ones i used here were considered "small" )
- 12 cloves garlic (I did three or four cloves for each artichoke. the original recipe calls for one but she said she'd kick it up on the next one.)
- 4 tablespoons olive oil
- 2 lemons
- Preheat oven to 425 degrees.
- Wash the artichokes. Cut off the top 1/3 of the artichoke as well as the stem, if applicable.
- Insert garlic cloves, peeled, in the center of the artichoke.
- Tear off a fairly large sheet of aluminum foil, add a bit of olive oil, and set artichoke on oil, stem-side down.
- Squeeze juice of half of a lemon over the top, then drizzle with olive oil.
- Season with salt and pepper.
- Wrap the artichoke up tight, using another sheet of aluminum if necessary.
- Place in shallow baking pan (or on a cookie sheet, even), and roast for an hour and 15 minutes. For smaller artichokes, an hour works.
- Allow the artichokes to cool until you can handle them with your hands, peel, eat, enjoy!