Jerusalem artichoke

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Jerusalem artichoke

n.
1. A North American sunflower (Helianthus tuberosus) having yellow, rayed flower heads and edible tubers.
2. The tuber of this plant. Also called sunchoke; In both senses also called girasol.

[By folk etymology from Italian girasole, sunflower; see girasol.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

Jerusalem artichoke

n
1. (Plants) a North American sunflower, Helianthus tuberosus, widely cultivated for its underground edible tubers
2. (Plants) the tuber of this plant, which is cooked and eaten as a vegetable
[C17: by folk etymology from Italian girasole articiocco; see girasol]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014

Jeru′salem ar′tichoke


n.
1. a sunflower, Helianthus tuberosus, having edible, tuberous underground rootstocks.
2. the tuber itself.
[1635–45; alter., by folk etym., of Italian girasole sunflower. See girasol]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.Jerusalem artichoke - edible tuber of the Jerusalem artichokeJerusalem artichoke - edible tuber of the Jerusalem artichoke
Helianthus tuberosus, Jerusalem artichoke sunflower, girasol, Jerusalem artichoke - tall perennial with hairy stems and leaves; widely cultivated for its large irregular edible tubers
tuber - a fleshy underground stem or root serving for reproductive and food storage
2.Jerusalem artichoke - tall perennial with hairy stems and leavesJerusalem artichoke - tall perennial with hairy stems and leaves; widely cultivated for its large irregular edible tubers
helianthus, sunflower - any plant of the genus Helianthus having large flower heads with dark disk florets and showy yellow rays
Jerusalem artichoke - edible tuber of the Jerusalem artichoke
3.Jerusalem artichoke - sunflower tuber eaten raw or boiled or sliced thin and fried as Saratoga chips
root vegetable - any of various fleshy edible underground roots or tubers
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.
Translations

Jerusalem artichoke

nJerusalem- or Erdartischocke f, → Topinambur m
Collins German Dictionary – Complete and Unabridged 7th Edition 2005. © William Collins Sons & Co. Ltd. 1980 © HarperCollins Publishers 1991, 1997, 1999, 2004, 2005, 2007
References in classic literature ?
The case of the Jerusalem artichoke, which is never propagated by seed, and of which consequently new varieties have not been produced, has even been advanced--for it is now as tender as ever it was--as proving that acclimatisation cannot be effected!
What Prealpato also does is use ingredients that would never normally make it onto a dessert trolley like malted beer sorbet with barley crumble and hop galettes, cherry olive vinaigrette or vanilla Jerusalem artichokes with truffles.
TIP: Jerusalem artichokes are delicious when cooked with a crisp outer layer and a soft, potato mash-like centre, they're a delicious way to add healthy variety to your family's diet.
When emptied, we'll continue to use this root store space for other root vegetables we grow, such as beets, Jerusalem artichokes, and sweet potatoes.
Preheat the oven to 200oC/Gas 6, and soak 600g Jerusalem artichokes in cold water for 5 mins.
A WOMAN caught poisoning her sister's Jerusalem artichokes went on to publish a book accusing her siblings of stealing from and abusing their mum, a court has heard.
It uses pearl barley, which is nourishing and flavourful, and combines the subtle earthy flavours of Scottish kale and Jerusalem artichokes with white wine and garlic.
INGREDIENTS 4kg Jerusalem artichokes, peeled, to make 400g artichoke syrup; 500g glucose; 410ml whipping cream; 225g butter; 16g fine sea salt; 20ml cider vinegar; 200g milk chocolate, in pieces METHOD: 1.
500g Jerusalem artichokes, peeled or scrubbed and roughly chopped
INGREDIENTS 200g Jerusalem artichokes, peeled and thinly sliced 1 small shallot, finely diced 1 garlic clove, thinly sliced 200ml champagne or prosecco 4 large Portobello mushrooms, stems removed 50ml vegetable oil 50g Parmesan cheese 50g flaked almonds butter, for frying METHOD: 1.