These green cones, a native of the Canary Islands, the stores are questionable: whether or not to spend money on this unusual plant? What part to cook, what happens, and are they useful at all? Worth more, gourmets around the world prefer artichokes – the “king” of French cuisine.
About the origin of this plant, there is a legend in artichoke Zeus turned rebellious goddess Dinar. Despite such a romantic version, it grows and is eaten artichoke for over 5 thousand years.
Appreciated the artichokes in Ancient Rome and Greece. In these countries, the plant was considered a powerful aphrodisiac. To enjoy the fruits all year round, cooks preserved them while keeping all their useful properties.
In the 16th century, the artichoke went to France, but there he first had a questionable reputation and was banned for all women. But French cuisine has given the artichoke lives in hundreds of cookbooks and was interested in your recipe in other countries.
Artichokes are delicious and are a source of many nutrients. Almost 90% consist of water and are composed of only 0.1 percent fat. The artichoke has such vitamins as A, E, C, K, and B, potassium, sodium, phosphorus, magnesium, calcium, iron, manganese, copper, zinc, and selenium.
The most valuable seems to be contained in artichokes is inulin, which helps reduce blood sugar and increase the number of beneficial bacteria in the gut—also, valuable tsinarin, which improves cerebral blood circulation.
It is useful for people trying to lose weight. Despite the low calorie – less than 50 kcal per 100 grams – it perfectly nourishes the body.
To abandon the artichokes in the diet should people suffering from gastritis with low acidity, hypertension, diseases of the liver, biliary tract, and kidneys.
Choose artichokes uniform green, without spots or dents. When you click on the artichoke, leaves should produce a light creaking. It speaks to their freshness. The edible part of the artichoke – bottom and the leaves have very tightly against the head.
More about artichoke health benefits and harms read in our big article: