Used for culinary delights ranging from escabeche-style antipasti to the botanical aperitivo 'cynar' to wet one's whistle, this Mediterranean cardoon-like plant with an edible heart and scaly bracts is in fact a thistle
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Related clues
- Jerusalem —; tuber of a plant in the sunflower family, eaten as a vegetable in risottos, soups, gratins and warm salads
- European plant cultivated for its large, edible, thistle-like flower head
- Gourmet vegetable with a heart derived from the unopened flower of a species of thistle often grown in a walled kitchen garden
- Plant with a heart
- Plant with a fleshy, edible flower head
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