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A vegetable (Cynara scolymus) that has purported medicinal value in treating high cholesterol, snakebite, and sundry intestinal disorders.
[It. articiocco, fr. Ar. al-khurshuf]


(art′ĭ-chōk″) [Italian articiocco]
The edible head of a thistle-like vegetable (Cynara scolymus), which is rich in dietary fiber, vitamins A and K, and trace minerals.


n Latin name:
Cynara scolymus; part used: leaves; uses: lowers cholesterol, treats nonulcer dyspepsia, provides hepatoprotection; precautions: patients with gallstones or other gallbladder conditions. Also called
globe artichoke.
References in periodicals archive ?
RECIPE OF THE WEEK Salad with wild sea trout, globe artichoke, courgettes and sea vegetables (serves four) THIS is a wonderfully light and seasonal salad which is currently being featured on our a la carte menu here at Food Social.
Globe artichokes are magnificently statuesque and Jerusalem artichokes in flower look like sunflowers.
And I don't like how a microwave does globe artichokes, though baby artichokes, yes.
Planting globe artichokes THESE easy-to-grow veg are grown for their tasty flowerbuds before the flowers open, but are also a valuable architectural addition to the vegetable garden, growing up to 1.
Check around globe artichokes for signs of suckers and detach any you find and pot them up to increase stocks.
DURING the autumn months I tend to use globe artichokes a lot more, I seem to have it in my head their season runs from September, when they are actually available from early July.
Harvest spinach, peas, beets, carrots, salads, potatoes and globe artichokes, as well as shallots and spring-planted garlic.
AS trends move towards ornamental edibles, make a space in your garden for globe artichokes, which sit as easily in the flower border as they do in the vegetable patch.
Remove flowers from first year globe artichokes to allow roots to build up.
It wanders on past flowers to a water feature, greenhouses and a shady arbour beneath trees, to a sunny vegetable patch stuffed with rows of everything from beets to globe artichokes.
CUT the heads from globe artichokes - they taste best if cut when good and plump but before the scales toughen and start to open.
The elegant, grey-green foliage of leeks and onions; the crisp freshness of lettuce, the wine-red of beetroot, slender cane-like stems of Jerusalem artichokes, and the statuesque splendour of globe artichokes are other examples.