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Cook's Dictionary
Acidulated water [ah-sij-u-leyt-ed waw-ter]
Aduki bean [a-doo-key]
Amaretto [am-uh-ret-oh]
Arborio rice [ah-bor-re-oh]
Artichoke (Jerusalem) [ahr-ti-chohk]
Asafoetida [assa–feti-da]
Au gratin [oh gratt-an]
Artichoke (Globe) [ahr-ti-chohk]
There are two kinds of vegetable bearing the artichoke name, but one is an imposter. The rather regal globe artichoke (in season June-November) is beautifully bulbous and can be eaten on its own or used as an ingredient. When buying, bear in mind that small ones have tenderer leaves while the big ones have larger hearts – and they’re the best bits. To cook, trim the stalk and leaves, then simmer or steam for 30 minutes or so depending on size. Dip in hot melted butter, a sauce (such as hollandaise), or cold vinaigrette and pull through your teeth to strip away the pulp.
Recipes with artichoke
Artichoke pesto
Zesty feta, artichoke and tomato bulgur wheat
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