Artichoke (lat. Cynara) is a perennial herb of the Astrov family. In shape resembling a green cone, it came to us from Italy, Sicily is considered to be the homeland. True, scientists have established that in fact the plant was known even in Ancient Greece, Rome and Egypt; people began to cultivate it more than five thousand years ago. Artichoke is an unpretentious vegetable, and can grow in any latitude and climatic conditions.
Composition and useful properties
Artichoke is a tasty and healthy vegetable. A fresh plant consists of water, carbohydrates, high quality vegetable protein, a small amount of fat, fiber, vitamins, and minerals. Artichokes contain vitamins: A, C, K, E, group B; mineral elements: phosphorus, magnesium, calcium, potassium, copper, zinc, iron, and the most important antioxidant โ selenium.
The composition of artichokes contains such valuable substances as cynarin, which stimulates cerebral circulation, and inulin, which significantly lowers blood sugar levels. Therefore, they are so useful for people suffering from diabetes mellitus, as well as for the prevention of atherosclerosis and cerebrovascular spasms. Fresh artichokes have a mild diuretic and laxative effect, and in high doses, a pronounced choleretic effect. The broth lowers the level of cholesterol in the blood, removes excess uric acid.
The ancient Greeks used fresh artichoke juice for baldness by rubbing it into the scalp. Used as an antirheumatic, choleretic and laxative agent. Vegetables were used to treat gout and cleanse the body in case of food poisoning.
Traditional healers attribute to artichokes unique properties in the treatment of infertility, impotence; properly prepared, they are an aphrodisiac and enhance sexual activity and libido. Fresh artichoke juice mixed with honey treats stomatitis, tonsillitis, thrush, various fungal inflammations, eczema and psoriasis.
Eating artichokes
The artichoke is most loved in Europe โ French, Spanish and Italian cuisines cannot do without it. And, for example, in Australia it is found so ubiquitous that it has long been considered a weed. Artichoke is a dietary product, since its energy value is only 50 kcal per 100 grams of product. The vegetable can be eaten at different stages of ripening โ very small, ripe and late.
Artichokes are eaten both fresh, if they are still very young, and cooked โ stewed, pickled, baked. The most popular uses are soups and salads. Salads are made from both raw and pickled artichokes. In addition, they are canned, various vegetable mixtures, soups, stews and snacks are prepared. The slightly spicy, nutty flavor of artichokes can decorate any dish โ be it pizza, pasta or risotto.
