artichoke

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ar·ti·choke

 (är′tĭ-chōk′)
n.
1.
a. A Mediterranean thistlelike plant (Cynara scolymus) in the composite family, having pinnately divided leaves and large discoid heads of bluish flowers.
b. The edible, immature flower head of this plant. Also called globe artichoke.
2. The Jerusalem artichoke.

[Northern Italian dialectal articiocco, from Old Spanish alcarchofa, from Arabic al-ḫaršuf : al-, the + ḫuršūf, ḫaršūf, artichoke (perhaps from Middle Persian *xār-čōb, literally, thorn-stick : xār, thorn; akin to Sanskrit khara-, rough, sharp + čōb, stick).]

artichoke

(ˈɑːtɪˌtʃəʊk)
n
1. (Plants) Also called: globe artichoke a thistle-like Eurasian plant, Cynara scolymus, cultivated for its large edible flower head containing many fleshy scalelike bracts: family Asteraceae (composites)
2. (Plants) the unopened flower head of this plant, which can be cooked and eaten
3. (Plants) See Jerusalem artichoke
[C16: from Italian articiocco, from Old Spanish alcarchofa, from Arabic al-kharshūf]

ar•ti•choke

(ˈɑr tɪˌtʃoʊk)

n.
1. Also called globe artichoke.
a. a tall thistlelike composite plant, Cynara scolymus, native to the Mediterranean region, of which the numerous scalelike bracts and receptacle of the immature flower head are eaten as a vegetable.
b. the large, rounded, closed flower head itself.
[1525–35; < Upper Italian articiocco < Old Spanish alcarchofa < dial. Arabic al-kharshūf]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.artichoke - Mediterranean thistlelike plant widely cultivated for its large edible flower headartichoke - Mediterranean thistlelike plant widely cultivated for its large edible flower head
artichoke, globe artichoke - a thistlelike flower head with edible fleshy leaves and heart
Cynara, genus Cynara - artichoke; cardoon
vegetable - any of various herbaceous plants cultivated for an edible part such as the fruit or the root of the beet or the leaf of spinach or the seeds of bean plants or the flower buds of broccoli or cauliflower
2.artichoke - a thistlelike flower head with edible fleshy leaves and heartartichoke - a thistlelike flower head with edible fleshy leaves and heart
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 heart - the tender fleshy center of the immature artichoke flower
artichoke, artichoke plant, Cynara scolymus, globe artichoke - Mediterranean thistlelike plant widely cultivated for its large edible flower head
Translations
artyčok
artiskok
artiŝoko
artisokkalatva-artisokka
artičoka
articsóka
アーティチョーク
아티초크
kronärtskocka
อาร์ติโช๊ค
atisô

artichoke

[ˈɑːtɪtʃəʊk] N
1. (= globe artichoke) → alcachofa f, alcaucil m
2. (= Jerusalem artichoke) → aguaturma f, cotufa f (LAm)

artichoke

[ˈɑːrtɪtʃəʊk] nartichaut m Jerusalem artichoke

artichoke

artichoke

[ˈɑːtˌɪtʃəʊk] n (globe artichoke) → carciofo; (Jerusalem artichoke) → topinambur m inv

artichoke

خُرْشُوف artyčok artiskok Artischocke αγκινάρα alcachofa artisokka artichaut artičoka carciofo アーティチョーク 아티초크 artisjok artisjokk karczoch alcachofra артишок kronärtskocka อาร์ติโช๊ค enginar atisô 朝鲜蓟
References in periodicals archive ?
To enjoy a spot of armchair bird watching, consider making a feature of a collection of garden-friendly thistles such as Echinops ritro, cirsium, globe artichokes and cardoons in a border close to your sitting room window, or hang dead sunflower heads on a rustic post to keep finches busy.
INGREDIENTS 4 small globe artichokes 1 lemon A little olive oil 150g/51/2oz green beans 400g/14oz celeriac (1 large root) 120g/4oz butter 4 fillet steaks (185g/6oz each) 100g/31/2oz fresh porcini mushrooms 100g/31/2oz fresh chestnut mushrooms A few sprigs of fresh thyme 150ml/5floz double cream Salt and freshly ground black pepper METHOD 1.
Recipes from The Royal Touch, by Carolyn Robb; photography by Simon Brown (ACC magical main SIMPLE ROAST FILLET OF BEEF WITH CELERIAC, GREEN BEANS AND ARTICHOKES AND A MUSHROOM CREAM SAUCE (SERVES 4) INGREDIENTS 4 small globe artichokes 1 lemon A little olive oil 150g/51/2oz green beans 400g/14oz celeriac (1 large root) 120g/4oz butter 4 fillet steaks (185g/6oz each) 100g/31/2oz fresh porcini mushrooms 100g/31/2oz fresh chestnut mushrooms A few sprigs of fresh thyme 150ml/5floz double cream Salt and freshly ground black pepper METHOD 1.
INGREDIENTS: 4 globe artichokes Olive oil, for cooking 1 garlic clove, peeled 1 small baguette, very thinly sliced 1 large fennel bulb, with fronds reserved 10g baby spinach 10g rocket or dandelion leaves 1tbsp chive batons 1tbsp flat-leaf parsley leaves 1tbsp tarragon leaves 10 pickled walnuts, roughly chopped 1 small preserved lemon, seeds removed, skin finely sliced and flesh roughly chopped 2 walnuts, to garnish Sea salt and freshly ground black pepper For the dressing: 100ml walnut oil 1tsp Dijon mustard 2tbsp white balsamic vinegar METHOD 1.
Artichoke salad with lemon and fennel (serves 5-6) INGREDIENTS: 4 globe artichokes Olive oil, for cooking 1 garlic clove, peeled 1 small baguette, very thinly sliced 1 large fennel bulb, with fronds reserved 10g baby spinach 10g rocket or dandelion leaves 1tbsp chive batons 1tbsp flat-leaf parsley leaves 1tbsp tarragon leaves 10 pickled walnuts, roughly chopped 1 small preserved lemon, seeds removed, skin finely sliced and flesh roughly chopped 2 walnuts, to garnish Sea salt and freshly ground black pepper For the dressing: 100ml walnut oil 1tsp Dijon mustard 2tbsp white balsamic vinegar METHOD 1.
Conran impressed with his octopus stifado and fava starter, main dish of stuffed chicken leg with feta curd, baby globe artichokes, peas and beetroot and dessert of nut filo pastry pinwheels with yoghurt, condensed milk and fig.
Not related to globe artichokes, they are in fact a member of the sunflower family.
Here are nearly fifty recipes illustrated with Chef Passard's own color collages, packed with such unusual flavor combinations Globe Artichokes with Bay Leaves and Lime and Rhubarb and Strawberries with Pralines and Orange.
Possibilities for bigger gardens include globe artichokes, which add height, colour and taste to ornamental beds, while wigwams for climbing varieties of beans can also be decorative, the RHS said.
Globe artichokes have deeply lobed, hairy leaves that are a gray-greenish above, and densely woolly and whitish beneath.
pasta ARTICHOKES AND ASPARAGUS (Serves 4) INGREDIENTS 4 globe artichokes (or your favourite in-season greens) 1/2 lemon 1 bunch green asparagus (or your favourite in-season greens) 50ml olive oil 3 garlic cloves, thinly sliced 1tbsp pine nuts Pinch of cumin seeds 10 saffron threads 1tbsp freshly chopped mint Sprig of thyme, leaves 40-50ml white wine Salt and freshly ground black pepper METHOD 1.
Clean around globe artichokes, lightly fork the ground and topdress with compost prior to soaking.