November 20, 2017
Thanksgiving! It’s one of my favorite holidays because in all of the every day hustle and bustle, between businesses and events and the end of the wedding season, this is one of the few times of the year I am able to slow down, be creative with my cooking and spend time with friends and family. I absolutely LOVE it!
This year I was inspired by the importance of taking the time to reconnect with others, on a smaller scale, as I often love having a fellow photographer, relative, or friend over, as well as just a night in with my guy, with great food and of course a fabulous tablescape! We had so much fun putting together this deliciously styled Thanksgiving or Friendsgiving shoot, just in time for the holiday. I just love our round farm-table that was restored a few years ago, our french styled round back chairs, and of course no dinner would be complete without Remy sniffing around under the table for “accidentally” dropped nibbles.
And because everyone has been asking, for my yummy artichoke recipe, see below! Happy holidays everyone xo
Roasted Garlic & Herb Artichokes
2 large globe artichokes
3 large lemons, 2 juiced, 1 sliced to yield 4 slices
Extra virgin olive oil
salt and freshly ground black pepper
12 whole cloves garlic
4 sprigs fresh thyme
4 sprigs fresh rosemary
4 tbs salted butter, very soft
Preheat oven to 400 degrees. Fill a large bowl with enough water cover the artichokes when halved. Add the lemon juice to the water.
As you complete each of the following steps, immediately immerse the artichoke in the lemon (acidulated) water.
–Trim the stem end from the bottom of the artichoke.
–Remove tough outer leaves from the bottom of the artichoke.
–Trim approximately 1 inch from the top of each artichoke.
–Trim the tips of each leaf.
–Cut the artichoke in half from top to bottom.
–Scoop the fuzzy choke from the center of each artichoke.
Drizzle a large baking dish or roasting pan with olive oil. Season artichokes with salt and black pepper. Place 3 cloves of garlic in each artichoke, top each with a sprig of thyme and rosemary, then place a lemon slice on each. Carefully flip the artichoke half over so that the cut side is facing down. (Make sure the garlic is securely inside so that it doesn’t burn.) Drizzle with olive oil.
Cover with foil. Roast for 45 to 50 minutes or until tender. (Test doneness by gently pulling on one of the leaves or test with a small, sharp knife. When done, add butter to the pan and allow to melt.
Serve the artichokes with your favorite aioli sauce. I combine a bit of mayo and olive oil with the baked garlic cloves from the artichoke pan. It’s delicious!