How to say artichokes in Portuguese: Alcachofra

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How to say artichokes in Portuguese: Alcachofra

Learning Portuguese for travel or study? Let’s try this term:

To say artichokes in Portuguese: Alcachofra
Say it out loud: “al kah sho frah

You can learn how to say artichokes and over 220 other travel-friendly words and phrases with our inexpensive, easy-to-use Portuguese language cheat sheets. We can help you make your next trip to another country even more fun and immersive. Click below!

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Some more helpful words in our Portuguese Vegetables category:

artichokes – Alcachofra  (al kah sho frah)
beans – Feijão  (fay jah-oo)
carrots – Cenoura  (sehn oh rah)
chickpeas – Grão-De-Bico  (grah-oo jee bee koo)
cucumber – Pepino  (peh pee noo)
eggplant – Beringela  (beh reen zheh lah)
garlic – Alho  (aal yoo)
lentils – Lentilha  (lehn cheel yah)
mushrooms – Cogumelo  (ko goo meh loo)
olives – Azeitona  (ah zay toh nah)
onions – Cebola  (se boh lah)
peppers – Pimentão Picante  (pee men tah-oo pee kaan chee)
potato – Batata  (bah tah tah)
salad – Salada  (sah lah dah)
spinach – Espinafre  (es peen ah free)
tomatoes – Tomate  (toe mah chee)

And here’s how to say artichokes in other languages!

Arabic–Kharshof  (kar shof)
Chinese–Cháoxiǎn Jì  (Chao Shyen Jee)
Croatian–artičoke  (art ee choke ay)
Czech–artyčoky  (ahr tee cho kee)
Finnish–artisokka  (arti sock kah)
French–artichauts  (arr tee show)
German–artischocken  (art is cock in)
Italian–carciofi  (car chee oaf ee)
Japanese–Ātichōku  (Aah Tih Chooh Koo)
Korean–Atichokeu  (Artichoke)
Polish–karczoch  (kar' tchoh)
Portuguese–Alcachofra  (al kah sho frah)
Russian–artishoki  (ahr tee shoh kee)
Spanish–alcachofa  (all kuh chō' fuh)
Swahili–aubergine  (aubergine)
Thai–Atichok  (ah tee chohk)
Turkish–enginar  (in gee nahr)
Vietnamese–A Ti Sô  (Ah Tee Soo)

If you want "artichokes" (Alcachofra) in your salad, then don't be afraid to ask. They may have it and if they don't they will suggest an alternative and you get to learn something new! Get instant access to the Portuguese Language Set to learn more about foods.

Contributor

Nathan Montgomery
Biography: Growing up in a family that was frequently on the move, styling myself the "little anthropologist" became my hobby at a very young age. Subsequent and extensive perusals of my father's collection of National Geographic magazines sealed my fate. After spending significant time in Spain, Brazil, Mexico and obtaining a BA focusing on old Iberian epics, I decided it was time to fill in the gaps on the other side of the world and moved to China. Four years and two languages later I received a fellowship for graduate research in Central Eurasian Studies at Indiana University Bloomington, where I am currently.
Location: Bloomington, Indiana, USA

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