Artichokes are usually reccomended by doctors & dietitions due to their beneficial properties. The artichoke plant is a perrennial & is easily grown, it is also used in gastronomy worldwide, thanks to its unmistakable taste. It is very versatile in the culinary sector & is used for many different types of dishes & recipes, but also for the preparation of liquors. Artichokes are rich in substances that are indispensable for the health & wellbeing of our organism, such as; iron & potassium.
History & characteristics
Its scientific name is Cynara Scolymus & it belongs to the composite family, it originates from the mediterranean regions but also grows wildly in ideal climatic conditions that is where there is a rather mild temperature. Artichokes have been appreciated since the times of the ancient greeks & romans & was also considered an excellent aphrodisiac; but it is only in the 20th century when its beneficial properties against hepatic & bile dieseases are discovered. The artichoke plant could reach the height of 1.5m, with a sturdy upright stem & dark green leaves with different characteristics & shapes which vary according to the type of plant. The flowers that we find on top of the stems, are usually thick & fleshy, grouped in a way to form a cylinder or cone shape & at the top have blue or purple petals. Italy sits in the first place as for artichoke (carciofo) production.
Artichoke’s properties
The artichoke is definitely considered one of the best allies for our liver; infact it protects our organ from infections & toxins, reduces cholesterol, triglycerides, is an excellent diuretic & cleanser & also helps against indigestion. It is also highly reccomended for who suffers from diabetes, as it reduces the level of blood sugar. Artichokes contain: cynarine, mannitol, chlorogenic acid, tannine, inulin, flavones, potassium, iron, phosphorus, sodium, manganese, copper, zinc, vitamins A,B & C and various enzymes like; inulase, oxidase and invertase. Cynarine is one of the main beneficial substances and is found in the artichoke’s heart giving it an unmistakable soury taste. Also chloro genic acid is an effective anti-oxidant for the prevention of cardiovascular & arteriosclerotic dieseases. Artichokes are also widely used in mediterranean cuisine, but not only. In Italy there are many local & traditional recipes which have artichokes are their main ingredients: Fried, stuffed, “carciofi alla giudia” & many more. If we want to keep all the artichoke’s nutrients & medicinal properties intact it is reccomended to have them steamed, boiled or raw & add only salt, lemon, and/or oil. There is also the possibilty of preparing a cleansing infusion; boil 25cl of water, add 5g artichoke leaves, let it simmer for at least 5 minutes, filter & drink but always much before or after meals.
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