artichoke

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ar·ti·choke

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

artichoke

(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.

artichoke,

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.
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Drain the artichokes and cut them into thin strips.
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Drain the artichokes and stir lightly through the crab to combine.
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2 Roast in the oven for 45 mins until tender and golden, then tip the artichokes and olives into the pan.
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Add the garlic and cook for another minute, then add the artichokes and mushrooms and cook until they start to colour.
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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.
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Pick up a bag of frozen artichoke hearts at Trader Joe's or Whole Foods (its 365 Everyday Value house brand).
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