a tall, thistlelike composite plant, Cynara scolymus, native to the Mediterranean region, of which the numerous scalelike bracts and receptacle of the immature flower head are eaten as a vegetable.
Origin: 1525–35; < Upper It articiocco, var. (by dissimilation) of arciciocco, arcicioffo < *arcarcioffo < OSp alcarchofa < dial. Ar al-kharshūf the artichoke
A Mediterranean thistlelike plant (Cynara scolymus) in the composite family, having pinnately divided leaves and large discoid heads of bluish flowers.
The edible, immature flower head of this plant. Also called globe artichoke.
The Jerusalem artichoke.
[Ultimately from Old Spanish alcarchofa, from Arabic al-ḫaršuf : al-, the + ḫuršūf, ḫaršuf, artichoke.]
Word History: Those who have been warned to watch out for the sharp-tipped bracts toward the innermost part of an artichoke may have wondered whether the name of this vegetable has anything to do with choking. Originally it did not. Our word goes back to an Arabic word for the same plant, al-ḫaršuf. Along with many other Arabic words, it passed into Spanish during the Middle Ages, when Muslims ruled much of Spain. The Old Spanish word alcarchofa was variously modified as it passed through Italian, a northern dialect form being articiocco, the source of the English word. It was further modified in English, where a potpourri of spellings and explanations are found since its appearance early in the 16th century. For example, people who did not know the long history of the word explained it by the notion that the flower had a "choke," that is, something that chokes, in its "heart."
[ahr-ti-chohk] 
