Artichoke

I picked three of these in the garden this morning. As they're young and tender I'll probably cook them very simply this evening. I'll take the outside leaves off, slice the centres finely and sautée them in olive oil until the hearts are cooked and the edges of the leaves are slightly browned. All they need then is a little salt and pepper and it's one of my favourite ways of eating artichokes.

I was playing with my 50 mm lens again this morning and I'm not sure about the DOF here (on f2) - maybe it's too shallow?