dcarch

That's an interesting use of artichoke stems, I'm glad I saw that. I actually have artichokes growing in the back yard, I started them inside in March. Now if I can keep the blasted squirrels out of them. I fenced them off from the bunnies, now the squirrels are eating them.

I didn't know the stems were cooked and eaten, but I've never grown artichokes so have never had the opportunity to try it. We'll see how they do, I don't know anyone who has ever successfully grown an artichoke in Michigan and I might not have any either, but I'm optimistic!

Annie

jae, thanks. It really takes very little time to plate food. It takes hours from shopping, recipe planning, prep, cook ------ a dish. Those few seconds to pile food on a plate logically is well worth it; you always get the "WOW"!.

Annie those artichokes with long stems are big globe shaped, not the small heart shaped ones. They are twice as big, very tender and meaty.

dcarch

This is the first time for me when your artful presentation of the food might have detracted from my imagined enjoyment of what sounds like a scrumptious dish.

I have always just pile food on a plate based merely on the ingredients' natural geometry and color, I seldom carve food to look like something else, or to make a sociological statement.

Your comment makes me think that intentional composition can have more dimensions layered on it, such as symbolism, to engage the beholders into more enriching visual experiences.

Thanks for your comment, I appreciate it.

dcarch