CANT STOP THE CROOKS

This for all my weed smokers. The Crooks Con.Cept Store Incense is perfect for the Holidays. When the family is over for dinner and you need to mask the weed from the kids, Incense in 3 flavors…Peach, Orange Jazmin and Berry Sexy.

DJ AM x NIKE DUNK HI

DJ AM was a huge sneakerhead, and one of the pioneers of shoe collecting. To celebrate AM’s legacy Nike is making a special DJ AM colorway of the Nike Dunk HI. DJ AM’s name and logo will grace the tongue of the red and black patent leather shoes. Another special feature is the use of 3M reflective material for the large Nike swoosh. No word on the release date yet.

INSIGHT HOLIDAY WAREHOUSE SALE

LETS GO!

A few things going on in LA this month. Hit + Run got live screen printing Archrival gots Shrimp Cocktail and Boombox got the Kogi Truck!

Black Friday Sale

TONIGHT WE GETS DOWN

SIX SENSES DESTINATION SPA

A Thai Holiday? Lets Go!

ARCHRIVAL BLACK FRIDAY

BLACK FRIDAY NIGHT

MEGAN FOX

ARTICHOKES BRAISED IN LEMON AND OLIVE OIL

Simmered and later sauced in a lemony olive oil spiced with fennel and coriander seeds, artichokes absorb a complex blend of gorgeous flavors. The tender, juicy hearts bronze in a hot skillet just before serving, adding depth to this delicate dish.

1 lemon, halved
8 medium artichokes
3 small shallots, sliced into thin rings
1 carrot, finely chopped
3 garlic cloves, thinly sliced
1/4 teaspoon fennel seeds
1/4 teaspoon coriander seeds
1/2 cup extra-virgin olive oil, divided
1 1/2 cups water
3 strips lemon zest (see Cooking Tips)
1/4 cup fresh lemon juice, divided
2 tablespoons coarsely chopped flat-leaf parsley

TRIM ARTICHOKES INTO HEARTS:
Add lemon halves to a large bowl of cold water, squeezing to release juice.
Cut off top inch of 1 artichoke and bend back outer leaves until they snap off close to base (keep stem attached). Discard several more layers in same manner until you reach pale yellow leaves.
Peel sides of stem down to pale inner core. Put in lemon water while preparing remaining artichokes.
Cook shallots, carrot, garlic, and seeds in 1/4 cup oil in a 4- to 5-qt heavy pot (pot should be wide enough to hold artichokes in 1 layer with stems pointing upward) over medium heat, stirring occasionally, 3 minutes. Add water, zest, and 3 Tbsp lemon juice and bring to a simmer. Stand artichokes in pot and season with 1 tsp salt and 1/4 tsp pepper. Cover artichokes with wax paper, then a lid, and simmer over medium-low heat until bases are just tender when pierced with a knife, 20 to 30 minutes.
Transfer artichokes to a dish and reserve cooking liquid. When artichokes are cool enough to handle, halve lengthwise. Scoop out and discard inner choke (fuzzy center and any sharp leaves).
Heat 2 Tbsp oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown cut sides of artichokes in 2 batches, about 2 minutes per batch, transferring to a serving dish. Add reserved cooking liquid to skillet along with remaining Tbsp lemon juice and remaining 2 Tbsp oil. Boil vigorously 3 minutes, then stir in parsley and pour over artichokes. Serve warm or at room temperature.