| artichoke |
Mediterranean thistlelike plant widely cultivated for its large edible flower head a thistlelike flower head with edible fleshy leaves and heart
출처: wordnet.princeton.edu/perl/webwn
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| artichoke |
the large flowerhead of a plant of the thistle family; has tough gray-green petal-shaped leaves with soft flesh (which is eaten) underneath, a furry choke (that is discarded) and a tender center (called the heart which is also eaten); also known as globe artichoke.
출처: www.cooksrecipes.com/cooking-dictionary/A-search-r...
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| artichoke |
Mediterranean thistlelike plant widely cultivated for its large edible flower head. There are two well-known varieties. Jerusalem and globe artichokes which are really quite different vegetables in terms of appearance, texture and preparation, although there are subtle taste similarities - hence the similar naming. Jerusalem artichokes are tuber vegetables which look a little bit like knobbly potatoes. ...
출처: members.lycos.co.uk/freerecipes/Glossary/Glossary%...
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| artichoke |
Globe artichoke the leaves and base (heart), are eaten. Jerusalem artichoke (of the sunflower family), the tubers that are eaten.
출처: thefoody.com/glossary/glossarya.html
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| artichoke |
A name shared by three unrelated plants - the globe artichoke, Jerusalem artichoke and Chinese (or Japanese) artichoke. Considered the true artichoke, the globe artichoke is cultivated mainly in California's mid-coastal region. It is the bud of a large plant from the thistle family and has tough, petal shaped leaves. The tender base of the leaves and the heart are the edible portions. They are available year-round, with the peak season March through May. ...
출처: www.recipestogo.com/glossary/glossaryA.html
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