The Patterns Of The Artichoke

by Sandi OReilly

Title

The Patterns Of The Artichoke

Artist

Sandi OReilly

Medium

Photograph - Photography, Digial Art

Description

ALL FAA WATERMARKS ARE REMOVED AT THE TIME OF PURCHASE!!

"The Patterns Of The Artichoke" was photograhed in my studio after I picked out the most symetrical and healthy looking one I could find that also looked ready to eat!! The edible pare of this interesting plant, are actually it's flowers that bloom. The budding artichoke flower-head is a cluster of many budding small flowers (an inflorescence) together with many bracts, on an edible base. Once the buds bloom the structure changes to a coarse, barely edible form. The edible portions of the buds consist primarily of the fleshy lower portions of the involucral bracts and the base, known as the "heart"; the mass of immature florets in the center of the bud is called the "choke" or beard. In the US, large globe artichokes are frequently prepared by removing all but 5-10 mm (0.2-0.4 in) or so of the stem. To remove thorns, which may interfere with eating, around a quarter of each scale can be cut off. To cook, the artichoke is boiled or steamed. The core of the stem tastes similar to the artichoke heart, and is edible. Salt may be added to the water if boiling artichokes. Leaving the pot uncovered may allow acids to boil off. Covered artichokes, in particular those that have been cut, can turn brown due to the enzymatic browning and chlorophyll oxidation. Placing them in water slightly acidified with vinegar or lemon juice can prevent the discoloration. This very interesting vegetable is pretty tasty when cooked at the right time. A photograph, shows God's handiwork in the design of this interesting plant!!

Fine Art Artichoke Photography By Sandi O'Reilly, All Rights Reserved and Copyrighted in the US and Internationally.

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June 16th, 2015

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