artichoke

American  

[ahr-ti-chohk] / ˈɑr tɪˌtʃoʊk /

noun

1. 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.

2. the large, rounded, closed flower head itself.

3. Jerusalem artichoke.

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artichoke British  

/ ˈɑːtɪˌtʃəʊk /

noun

1. 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. the unopened flower head of this plant, which can be cooked and eaten

3. See Jerusalem artichoke

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Etymology

Origin of artichoke

1525–35; < Upper Italian articiocco, variant (by dissimilation) of arciciocco, arcicioffo < *arcarcioffo < Old Spanish alcarchofa < dialectal Arabic al-kharshūf the artichoke

Example Sentences

There’s the Italian-style pasta salad, tossed in olive oil and vinegar and studded with olive-bar favorites — roasted red pepper, artichoke hearts, basil — and perhaps some deli stalwarts, like chopped cured meats or cheeses.

From Salon

Made from a blend of artichokes, spinach, herbs, spices and Swiss and Parmesan cheeses, the dip is best served alongside tortilla chips or toasted slices of fresh baguette.

From Salon

They’re just actually making you eat really delicious things that just happen to be like artichokes.

From Los Angeles Times

Olives, roasted red peppers, sun-dried tomato, artichoke hearts, marinated mushrooms — each one adds a tiny jolt of savoriness that keeps the bowl from tipping too sweet or too soft.

From Salon

The best salads mix the cooked — a little caramelized onion, roasted red pepper, maybe a chopped artichoke heart — with the crisp rawness of shaved fennel, scallions or celery.

From Salon