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Artichoke: beneficial properties and uses. Video
The artichoke, or cinara (the second name of the plant from the Latin Cynara scolymus), is a real find for those who are not indifferent to their health. It contains a huge amount of vitamins, micro- and macroelements, vegetable proteins and carbohydrates.
Artichoke: beneficial properties and uses
Beneficial substances contained in artichokes:
– vitamin A; – vitamin C; – vitamin K; – vitamin E; – B vitamins; – selenium; – zinc; – manganese; – copper; – iron; – calcium; – magnesium; – phosphorus; – potassium; – sodium and others.
Medicinal properties of artichokes and their uses
The healing properties of artichokes have been known for a long time: even in ancient Greece, plant juice rubbed into the scalp saved from baldness. In the Middle Ages, artichokes were used as a diuretic, choleretic and antirheumatic agent, and later began to be prescribed for poor appetite, gout, jaundice, scurvy and edema.
In Russia, cinara treatment gained popularity during the reign of Catherine II
Modern official medicine has confirmed the ability of artichokes to have a diuretic and choleretic effect, as well as prevent the development of atherosclerosis, improve cerebral circulation, reduce blood sugar levels, and increase the number of beneficial bacteria in the intestines. Many of the above medicinal properties of cinara are due to the presence of valuable substances such as cynarin and inulin in the plant.
Artichoke extract promotes the elimination of toxic substances from the body, perfectly cleanses the kidneys and liver. It is prescribed to patients suffering from atherosclerosis, diabetes mellitus, obesity, chronic intoxication, hepatitis, various diseases of the gastrointestinal tract, kidneys, liver and gallbladder.
The calorie content of an artichoke is low – less than 50 kcal per 100 g of product
Traditional medicine recommends consuming artichokes to increase sexual strength. The leaves and roots of the plant are used to make juices, decoctions and tinctures. Decoctions improve the activity of the central nervous system, remove uric acid from the body.
A mixture of a decoction of artichoke baskets and raw egg yolk is effective for chronic constipation. Externally, a decoction of the leaves is used for psoriasis, eczema and urticaria.
Cinara juice is useful to drink in case of poisoning, urinary retention, bad breath and dropsy. Mixed with honey, it heals cracked tongue, stomatitis and thrush in infants.
The Vietnamese people prepare tea bags from the aerial parts of the artichoke. This tasty and aromatic drink neutralizes inflammatory processes in the gastrointestinal tract.
Contraindications to the use of artichokes: hypotension, gastritis with low acidity, individual intolerance.
Artichokes are famous for their excellent taste and dietary qualities and are used to prepare a wide variety of dishes: salads, soups, omelets, etc. Boiled inflorescences serve as an excellent side dish for meat and fish dishes. They can be eaten alone or added to pasta, pies, pizza, and even desserts.
Italian chefs often add cinara to risotto to spice it up.
When buying artichokes, you should give preference to inflorescences that have a uniform green color, but you should not buy too dry and sluggish
Cauliflower salad with artichokes and bell peppers
Ingredients:
– 100 g of cauliflower; – 6 canned artichokes; – 2 eggs; – 1 bell pepper; – 3 tbsp. tablespoons of olive oil; – 1 clove of garlic; – 1 tbsp. a spoonful of wine vinegar; – 2 tbsp. tablespoons of chopped parsley, sage, thyme; – ground white pepper; – salt.
Method of preparation:
Boil cauliflower and divide into small inflorescences. Hard boil the eggs, peel and cut into wedges. Finely chop the peeled garlic. Chop sweet peppers into thin strips. Cut each artichoke into 6-8 pieces. Prepare the sauce. Mix olive oil with herbs, wine vinegar, salt and pepper. Stir all the ingredients, add the cauliflower and transfer to a salad bowl. Before serving, pour the salad over the salad, decorate with herbs and pieces of eggs.
Chicken soup with green peas and artichokes
Ingredients:
– 500 g chicken fillet; – 4 artichokes; – 3 tbsp. tablespoons of fresh green peas; – 100 g cream; – 3 tbsp. tablespoons of butter; – 2 tbsp. tablespoons of flour; – 1 egg; – 50 g of spinach; – lemon juice; – salt.
Method of preparation:
Boil chicken and spinach.
Do not freeze artichokes, otherwise they will darken and lose most of their beneficial qualities.
Sprinkle the bottoms of the peeled artichokes with lemon juice and simmer in a little chicken broth. Saute the flour in a pan with butter, add the artichokes, green peas, a little broth and simmer for about 15 minutes.
Rub the prepared mass through a sieve and bring to a boil. Add broth and add egg yolk mixed with cream. Put pieces of boiled chicken and spinach in the soup bowls before serving.