An Artichoke, after having been boiled or steamed, it's leaves produce a soft, fleshy paste that can be scraped off about 2/3 of it's inner surface. It is most similar to brussel sprouts but without bitterness. You can eat this by scrapping each leaf across your bottom teeth or with a spoon. After peeling all outer leaves away and cutting away the stringy "choke", the artichoke heart is the best part, tender and juicy, with a sweeter taste than an eggplant.
I prefer mine boiled, with a bay leaf and some garlic cloves, in a covered pot. Try either melted butter or mayonnaise as a dipping sauce.
they are green things that are parted with spike points.
some people say it smells like quirky duck but I would say it smells like rusty kettle
Picture of artichoke
it tastes like artichoke that has been around the globe
Actually, a artichoke is a flower bud. The cores of the artichoke stems, which taste like the artichoke heart, are edible if you take off the outside part first.
The Jicama (Pachyrhizus erosus) is not the same as the Jerusalem artichoke(Helianthus tuberosus) at all, the jicama is a legume while sunchokes (another name for Jerusalem artichokes) are a relation of sunflowers. They also taste very different, the Jicama, sometimes known as a yam bean, tastes a bit like apples and the Jerusalem artichoke tastes like artichoke crossed with potatoes
Chop the artichoke hearts in about 1/4 inch pieces. Mix together with enough olive oil to make a thick paste. Grate a couple of tablespoons of asiago cheese and mix it into the artichoke mixture. Salt and pepper to taste.
artichoke
Artichoke; Aubergine
artichoke artichoke
a big artichoke
jerusulem artichoke
Artichoke
knotweed
An artichoke bottom is the edible fleshy receptacle at the bottom of an artichoke flower.