Sentence examples for artichoke from high-quality English sources.

• ''I'd always say, 'Artichoke.'''

• The globe artichoke is related to the thistle.

• In addition to the artichoke pizza, you also have other mouth-watering options like American pepperoni and margherita.

• Cut each artichoke in half through the stem, and use a paring knife to remove the fuzzy choke at the center of the artichoke.

• The artichoke bottoms should not be covered.

• You'll be left with the artichoke heart or 'fond'.

• Spoon the Jerusalem artichoke purée next to the them.

• Fry the Jerusalem artichoke slices until crisp and golden-brown.

Use artichoke in a sentence.

• Top with more grated black truffle and the Jerusalem artichoke crisps and set aside.

• Chop the artichoke heart vertically in half, then cut the heart and stem into slices.

• Slice off the domed top, then drop the artichoke, stems and all, right into the boiling salted water and cook until tender.

• The casual interior features tin ceilings and exposed ducts, plus one thing Artichoke devotees won't encounter at the 14th Street location: seating.

• Three suggestions: the fusilli with eggplant, ricotta cheese and tomato; risotto with artichoke hearts and parmesan; and penne with artichoke and truffle oil.

• On the lunch menu, spinach and ricotta ravioli come showered in toasted pine nuts and accented with deep-fried artichoke slices and charred artichoke quarters.

• You bone the chicken, remove the artichoke hearts, then you fill the chicken with the artichoke hearts and foie gras, then cook it very slowly and serve it with a cherry vinaigrette.

• When the pan is hot, add the oiled artichoke hearts and griddle for 1-2 minutes on each side, or until golden-brown griddle marks appear on both sides (NB: Do not stir the artichoke hearts as you griddle them).

artichoke sentence examples

• Artichoke, (Cynara cardunculus, variety scolymus), also called globe artichoke or French artichoke, large thistlelike perennial plant of the aster family (Asteraceae) grown for its edible flower buds.

• Jamie and Noor added a pinch of saffron and bits of braised artichoke hearts to theirs (dice about six fresh artichoke hearts, sauté them in a little butter and water until the liquid's gone and add them with the onion).

• Fusilli with eggplant, ricotta cheese and tomato (unctuous, fruity, and simple); risotto with artichoke hearts and parmesan (with all the blunt force of pure Italian flavors), and baked penne with artichoke and truffle oil (prepare for tears of joy).

• Two cured fillets of sardine (one smooth and silver, the other crackling and golden with a thin sheet of brioche seared to its skin) were outfitted with crisp artichoke chips and dots of artichoke purée, but the warm heart of the dish was a bright sauce of tomato confit, black garlic, green olives, roasted red peppers and blood oranges.