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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 Mediterranean regions, but is also grown in other parts of the world.

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.

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.

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.

The inner portion or heart of the stem from the cabbage palm tree, which is grown in tropical regions and temperate climates.

The beef heart has a rich flavor and is best prepared by braising or stewing, because of the toughness of the meat.

A large round root vegetable related to the turnip and horseradish family, with a crisp texture and a mild to sweet peppery flavor.

An early winter squash that combines a sweet dumpling with an acorn squash to produce a small acorn shaped vegetable.

A root vegetable that is typically referred to by either of two names, white Salsify or black Salsify.

A root vegetable that comes from the Burdock plant a member of the thistle family, which can be readily identified by the large green unsplit and wavy leaves with tall bare stalks....

A small fern plant which sprouts a shoot at the tip of the plant, referred to as a "frond" or a "crosier," that is harvested to be served as a vegetable.

A traditional Spanish one-pan meal made with rice and numerous ingredients including various types of fish, seafood, poultry, sausage, and vegetables.