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The fleshy base section of the artichoke, which is referred to as the artichoke bottom. The artichoke is a tall plant that is a relative of the thistle plant and native to Mediterranean regions, but is also grown in other parts of the world. It consists of tough, pointed, green leaves that are tightly packed around a gray-green base or bottom. It is the fleshy base of the leaves and the fleshy center or heart of the artichoke that are the sections of the plant most suitable for eating. Artichoke bottoms have a tender texture and flavorful taste, similar to the artichoke heart. The bottoms, like the heart, can be served as snacks, appetizers or as a tasty ingredient for salads and other side dishes.
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Artichoke Bottom term - Related Content |
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| A sauce made from artichoke hearts that is served over or stuffed into vegetables, added to pasta or rice, or served as a condiment for a variety of foods and appetizers. ... |
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| The bottom round steak is often referred to as a Swiss steak (as is a chuck arm steak). Braising is the best cooking method for this tougher cut. Other names for the bottom round ... |
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| The beef bottom round is the outside muscle of the upper leg. The bottom round roast can be used as an oven roast if it is of the best quality, but it can become very tough and ... |
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| The fleshy center section of the artichoke, which is referred to as the heart of the artichoke. The artichoke is a tall plant that is a relative of the thistle plant and native to ... |
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| A tall flowering plant related to the thistle family of plants that is native to Mediterranean regions and now grown in a variety of locations throughout the world. Referred to ... |
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Cooking Whole Artichokes | Roasting Baby Artichokes
Artichokes
Artichokes
Baby Artichokes
Artichokes take a little effort when it comes to ... |
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| Bottom round, a lean, economical cut of beef, makes a fine stew when cooked at low heat. Carrots, onions and potatoes are traditional stew vegetables, but add others as you wish. |
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| Bottom round is a lean cut of beef which makes a delicious, economical pot roast when cooked slowly at low heat. Don't overcook and slice thinly for really good eating. |
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| Delicious way to use the bounty of tomatoes available in the fall. |
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| Artichokes and dipping sauce make a simple appetizer for your summer gathering. |
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| Combining artichokes with herbs and cheese adds a wonderful zesty flavor to this pesto for pasta or a spread on bread and crackers. |
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