Slight variation on the last one. I'm still not great at photographing food with a cameraphone. I think the reason the first one of the mezzaluna turned out so well was because it was lit in such a way that the moisture glistened, and that seems to come across as particularly appetizing. A little more 3-dimensional plating this time seemed to help too.

I browned the artichoke and sundried tomato for longer this time and they got a nice smokey flavour, which nicely complemented the smoked celtic sea salt that went into the pasta water.

Served with a slice of ciabatta bread and a very dry unsweetened grapefruit soda.