artichoke heart


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Noun1.artichoke heart - the tender fleshy center of the immature artichoke flower
veg, vegetable, veggie - edible seeds or roots or stems or leaves or bulbs or tubers or nonsweet fruits of any of numerous herbaceous plant
artichoke, globe artichoke - a thistlelike flower head with edible fleshy leaves and heart
References in periodicals archive ?
To supplement the traditional after-takeoff cocktail service, the new menu will include the addition of cocktail hors d'oeuvres of roasted tomato, marinated artichoke heart, olive and mozzarella skewer, served with warmed mixed nuts as well as a choice of two appetizers and three entrees in-flight.
Stuff each artichoke heart with the minced meat and place in a small baking dish with the stuffing facing upwards.
One such town is Castroville, the "Artichoke Heart" of the United States, where I once had yummy French fried artichoke hearts at a food stand.
Cut each artichoke heart into two to three pieces and place them in a bowl with water and 3-4 tbsp lemon juice.
The bit you eat is the base of the mature flower bud, which can be braised in stock, although I prefer to boil them and then eat the fleshy part of the overlapping leaves dipped in vinaigrette before getting to the artichoke heart.
consistency of very soft-cooked artichoke heart with a touch of
Add artichoke heart, olives, roasted red peppers, oil and capers.
INGREDIENTS Low calorie cooking spray 1 onion, thinly sliced 2 garlic cloves, crushed 1 red pepper, deseeded and sliced 1 yellow pepper, deseeded and sliced 4 plum tomatoes, deseeded and chopped 350g dried paella rice 2 tsp smoked paprika large pinch of saffron 1/2 tsp turmeric 1 tsp ground cumin Finely grated zest of 1 unwaxed lemon and 1 tbsp lemon juice, plus wedges to serve 1 litre boiling vegetable stock, plus extra if needed 200g frozen peas 400g can artichoke hearts in water, drained and thickly sliced Salt and black pepper A small handful of finely chopped fresh parsley, to garnish METHOD 1.
For a Greek-inspired relish, chop and toss the beets with marinated artichoke hearts and olives.
1 (6-ounce) jar marinated artichoke hearts, drained and coarsely chopped
Canned artichoke hearts and bottoms have characteristics that allow them to be perfect for most any recipe other than eating them freshly steamed.
Trim the stalks and peel away the outer leaves so you're just left with the artichoke hearts.