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.
References in periodicals archive ?
Because some parts are inedible, the artichoke can be intimidating for beginner cooks.
Artichokes and artichoke leaf extract reduce cholesterol levels.
October 1973 California Agriculture article on artichoke varieties [Graphic omitted]
With a variety of shirt styles (printed on U.S.-made, sweatshop-free American Apparel shirts), Artichoke Apparel's line of sportswear is growing in popularity, especially among women.
To understand artichoke anatomy, it helps to think about how they grow.
The plan back then (then being 1979 or so) was to grow artichokes out in the Valley as a source of alcohol to mix with gas to create ethanol.
Artichoke hearts are just the beginning for the Pronaca unit, which describes itself as a canned-goods company.
Although fructans have some specific food and nonfood applications, root chicory and Jerusalem artichoke have to compete with established high yielding crops for the same markets.
Today, manufacturers either synthesize fructans biochemically or isolate them from plants such as chicory and Jerusalem artichokes. Fructans haven't found a large market, however, because the manufacturing methods are expensive and the plants yield little product.
Part of the challenge and excitement of gardening in the Northeast Kingdom of Vermont is growing things that "can't be grown here." For the last two years I've grown artichokes in my organic garden in Concord, Vermont.
They believe that if they control artichoke thistle with a herbicide program, native plants will surface naturally and thrive.