Artichoke Anatomy: Whole vs. Halved for Cooking & Nutrition #3815868 (License: Personal Use)

The image displays a ripe globe artichoke in two forms: one intact with tightly packed outer bracts, and another halved lengthwise to expose the fleshy inner leaves, choke, and prized heart. The pale yellow-green interior contrasts with the darker green exterior, illustrating key anatomical features important for culinary use. This visual aids in identifying when an artichoke is ready to cook and how to properly trim it.

Used on food blogs, recipe sites, or nutrition guides to illustrate artichoke preparation steps, anatomy education, or ingredient spotlights; matches user intent for cooking guidance, vegetable identification, or healthy eating content.