Crossword clues for artichoke
artichoke
- I gag on a cored root vegetable
- Tortured 10 with the rack in Jerusalem?
- Daisy relative
- Edible thistle
- You can eat its heart out
- Vegetable, Jerusalem ...
- Vegetable with a heart
- Thistle with a tasty heart
- Short-cropped hairstyle
- Plant with an edible flower head
- One with a tender heart?
- Its heart is eaten as a vegetable
- Its heart doesn't beat
- Green veggie with a "heart"
- Salad ingredient with a heart
- Heart of the grocery?
- Something you might want to get to the heart of?
- Food with a heart
- Plant with a heart
- Mediterranean thistlelike plant widely cultivated for its large edible flower head
- A thistle-like flower head with edible fleshy leaves and heart
- It may have a good heart
- Globe vegetable?
- Skill I suppress growing vegetable
- Lorry that man used to transport satisfactory vegetable
- Lorry he's permitted to enter plant
- All right to be carried by the man on lorry leaving plant
- A vegetable and a thick roe blended together
Longman Dictionary of Contemporary English
The Collaborative International Dictionary
Artichoke \Ar"ti*choke\, n. [It. articiocco, perh. corrupted fr. the same word as carciofo; cf. older spellings archiciocco, archicioffo, carciocco, and Sp. alcachofa, Pg. alcachofra; prob. fr. Ar. al-harshaf, al-kharsh[=u]f.] (Bot.)
The Cynara scolymus, a plant somewhat resembling a thistle, with a dilated, imbricated, and prickly involucre. The head (to which the name is also applied) is composed of numerous oval scales, inclosing the florets, sitting on a broad receptacle, which, with the fleshy base of the scales, is much esteemed as an article of food.
See Jerusalem artichoke.
Douglas Harper's Etymology Dictionary
1530s, from articiocco, Northern Italian variant of Italian arcicioffo, from Old Spanish alcarchofa, from Arabic al-hursufa "artichoke." The Northern Italian variation probably is from influence of ciocco "stump."\n
\nFolk etymology has twisted the word in English; the ending is probably influenced by choke, and early forms of the word in English include archecokk, hortichock, artychough, hartichoake. The plant was known in Italy by 1450s, brought to Florence from Naples in 1466, and introduced in England in the reign of Henry VIII. French artichaut (16c.), German Artischocke (16c.) both are also from Italian.
Wiktionary
n. 1 An plant related to the thistle with enlarged flower heads eaten as a vegetable while immature. 2 A green colour, like that of an artichoke.
WordNet
n. Mediterranean thistlelike plant widely cultivated for its large edible flower head [syn: globe artichoke, artichoke plant, Cynara scolymus]
a thistle-like flower head with edible fleshy leaves and heart [syn: globe artichoke]
Wikipedia
The artichoke (Cynara cardunculus var. scolymus) is a species of thistle cultivated as a food. Artichoke may also refer to:
The globe artichoke (Cynara cardunculus var. scolymus) is a variety of a species of thistle cultivated as a food.
The edible portion of the plant consists of the flower buds before the flowers come into bloom. The budding artichoke flower-head is a cluster of many budding small flowers (an inflorescence) together with many bracts, on an edible base. Once the buds bloom, the structure changes to a coarse, barely edible form. Another variety of the same species is the cardoon, a perennial plant native to the Mediterranean region. Both wild forms and cultivated varieties ( cultivars) exist.
Artichoke, also known as the Artichoke Trust, is a London-based British company and registered charitable trust that stages arts spectacles and live events. It was founded in 2002 by Helen Marriage, former director of the Salisbury International Arts Festival, and Nicky Webb.
Usage examples of "artichoke".
Top with artichoke hearts, tomatoes, onions, garbanzo beans, feta cheese, and tofu.
Top with artichoke hearts, tomatoes, onion, chickpeas, feta cheese, and tofu.
Add tomatoes, artichoke hearts, oregano, thyme, and salt and pepper to taste.
Next day, Ray, Hugh, and Artichoke went to the Natural History Museum.
French Artichoke is the base of the scales and the bottom of the Artichoke.
To prepare a French artichoke for boiling, pull off the outer leaves, cut the stalks close to the bottom, wash well and throw into cold salt water for two hours.
The large platter also contained smoked salmon, pickled herring, liver pate, melba toast, bagels and cream cheese, artichoke hearts and slices of Kiwi fruit and papaya.
Rapidly, she ordered sole angelique for them both, artichoke hearts, mushrooms tarragon, and green salad with vinaigrette dressing.
Add quartered, cooked artichoke hearts or coarsely sliced beets along with the squid.
I smell the tarragon in the Breton sauce prepared for the artichoke leaves, and hurry to the drinks cabinet, heart thumping, absurdly fearful that my living soul is chopped into the sauce with the tarragon leaves.
They dined on slivers of artichoke heart drizzled with a peppery sauce of black olives and capers, followed by slices of chicken that had been marinated in lime, coriander, and juniper.
To prepare Jerusalem artichokes for boiling pare and slice thin into cold water to prevent turning dark, boil in salted water, season and serve with drawn butter or a good sauce.
Add a half cupful of meat stock, thicken with a little flour and butter, and boil three minutes, squeeze a little lemon juice into it, add a sprinkling of parsley and a dash of pepper, pour over the artichokes and serve.
I have artichokes with Parmesan cheese, just a little bite of the excellent bread, a few sips of red wine, a plate of eggplant and peppers, and gigantic portions of rib steak, chicken, and lamb.
For the same reason, artichokes in Italy are sold with their stems and outer leaves, tomatoes are still attached to their vines, and zucchini are displayed with their flowers intact.