artichoke
From Longman Dictionary of Contemporary EnglishPlants, Food, dishldoce_009_bartichokear‧ti‧choke /ˈɑːtətʃəʊk $ ˈɑːrtətʃoʊk/ noun [countable]1
(also globe artichoke)HBPDFF a type of round green vegetable, which has buds with leaves that you eat, which are like the petals of a flower2 (also Jerusalem artichoke)HBPDFF a plant that has a root like a potato that you can eatExamples from the Corpusartichoke• Finally, after what seems like peeling back an artichoke, there he is.• This time the dish was repeated for the guests and the Shah had an artichoke.• This amuses us, since people are glad to eat such flowers as cauliflower, broccoli, and artichokes.• The best deal was an appetizer of a garlicky baked artichoke dip served in a toasted bread boule.• Cut artichoke hearts in half and add to soup; heat through.• Globe artichokes are sprouting new leaves and may need protection from frost in cold areas.• Pour over the artichoke hearts and season lightly with salt and pepper.• The entre was duck with lime sauce served with artichoke bottoms filled with baby carrots.Origin artichoke (1500-1600) Italian dialect articiocco, from Arabic al-khurshuf “the artichoke”
(also globe artichoke)HBPDFF a type of round green vegetable, which has buds with leaves that you eat, which are like the petals of a flower2 (also Jerusalem artichoke)HBPDFF a plant that has a root like a potato that you can eatExamples from the Corpusartichoke• Finally, after what seems like peeling back an artichoke, there he is.• This time the dish was repeated for the guests and the Shah had an artichoke.• This amuses us, since people are glad to eat such flowers as cauliflower, broccoli, and artichokes.• The best deal was an appetizer of a garlicky baked artichoke dip served in a toasted bread boule.• Cut artichoke hearts in half and add to soup; heat through.• Globe artichokes are sprouting new leaves and may need protection from frost in cold areas.• Pour over the artichoke hearts and season lightly with salt and pepper.• The entre was duck with lime sauce served with artichoke bottoms filled with baby carrots.Origin artichoke (1500-1600) Italian dialect articiocco, from Arabic al-khurshuf “the artichoke”