Artichoke: useful properties and contraindications, methods of preparation

Artichoke is a culinary delicacy, which is distinguished by its refined taste and at the same time is very useful. It is grown mainly in the Mediterranean and California.

This "overseas miracle" has not received much popularity in our country, and few know that the artichoke belongs to the family of astroids and is a close relative of thistle and milk thistle.

Inflorescences of this plant are used for food, that is, young, unrevealed flowers, which are usually referred to as vegetables. In the recipes of folk medicine, artichoke leaves are also widely used.

• Health Benefits of
• Health Benefits and Caloric Value
• Harmful and Possible Contraindications
• Cooking Recipes and Methods of Use in Traditional Medicine
• Stewed Artichokes
• Fried Artichokes
• Salad with Artichokes and Cheese
• Artichoke Leaf Tea
• Alcoholic Tincture of Leaves
• Infusion of inflorescences
• Freshly squeezed juice

Health Benefits of

The list of medicinal properties of this vegetable is great. The most important are:

• positive effect on the liver: active ingredients that are part of the artichoke, protect the liver from the damaging effects of toxins and contribute to the restoration of this organ;
• benefit for the gallbladder: Regular ingestion of artichoke positively affects the production of bile and helps to reduce the risk of developing cholecystitis;
• decrease in the risk of atherosclerosis: , a week and a half after the start of regular ingestion of artichoke, cholesterol levels decrease, and patients with atherosclerosis begin to feel much better;
• help expectant mothers during pregnancy: the use of this vegetable during pregnancy eliminates the causes and manifestations of toxicosis, helps strengthen the body and mother and child;
• Prevention of premature aging: due to the large amount of antioxidants and vitamin C artichoke neutralizes the harmful effects on the body of free radicals and contributes to the prolongation of youth.

In addition, regular consumption of this plant for food:

• allows you to reduce the risk of developing cancer;
• improves metabolism;
• reduces the likelihood of developing many other( in addition to atherosclerosis) vessels, as well as heart disease;
• helps to remove toxins from the body.

Nutritional value and caloric content

100 g artichoke contains:

100 g of boiled artichoke contains 47 calories.

Vitamins:

The trace elements by whichArtichoke inflorescences are rich:

• potassium;
• calcium;
• sodium;
• sulfur;
• phosphorus.

Microelements that are contained in large quantities:

• iron;
• iodine;
• manganese;
• fluorine;
• zinc.

The main advantages of artichoke include:

• low content of harmful saturated fats and at the same time - a large number of useful unsaturated fats;
• lack of cholesterol;
• high fiber content;
• very high content of vitamin C( it must be taken into account that it is destroyed during heat treatment);
• high content of potassium, manganese, phosphorus and vitamin B3.

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Harm and possible contraindications

The use of artichoke is contraindicated:

• for individual intolerance( if you are allergic to dandelion, chamomile or echinacea, then the likelihood of allergies to artichoke is also high);
• with gastritis with reduced gastric acidity;
• for cholelithiasis;
• for kidney disease;
• for hypotension and hypertension;
• during lactation.

Before starting treatment with folk remedies based on artichoke, in any case it is necessary to consult a doctor.

Cooking recipes and methods of application in folk medicine

Artichokes can be used in different forms. They are served as a side dish and as an independent dish, added to salads and pizzas, as well as to stews, pies and pastas. Also in the regions of growth of this plant it is used in the preparation of bread and desserts. Artichokes are good both in hot, and in a cold kind.

The way the inflorescence is consumed depends on the stage of maturation on which they were collected:

• young artichokes not larger than a chicken egg are eaten entirely in raw form;
• medium inflorescences are good in marinated or canned form;
• large artichokes are consumed only in cooked, fried or baked form.

Braised artichokes

In order to prepare this dish, it is necessary to divide the inflorescence and the stem. Then remove the thorns and remove the inner part of the inflorescence( "beard").Artichokes should be fried in a sauté pan for 5 minutes, and then add water and stew for another ten minutes. This dish will be an excellent side dish to meat or fish.

Fried artichokes

Artichokes must be welded for half an hour, then cut in half and put into a frying pan. Add vegetable oil, salt and spices to taste and fry on both sides until golden brown.

Salad with artichokes and cheese

For cooking you need:

• 4 artichokes;
• 150 g soft cheese;
• 150 g of salad;
• 1 lemon;
• basil, marjoram, oregano, black pepper;
• salt;
• extra virgin olive oil.

To prepare a salad, it is necessary: ​​

• to boil the artichokes for 10 minutes in water, in which half a lemon juice is added;
• remove the middle fibrous parts of the inflorescences and cut off the stems if they did not boil well and remained stiff;
• decompose the artichokes on a deep baking sheet, add half of the cheese, pre-cut into cubes, and oregano, marjoram and olive oil, put in a preheated oven for 180 minutes for 5-10 minutes;
• the remaining half of the diced cheese pour the juice of the second half of the lemon, add one or two tablespoons of olive oil and a pinch of pepper;
• put salad leaves on the dish, cover them with cheese and baked artichokes.

There are many other varieties of salads with artichokes. For their preparation can be used as fresh or canned inflorescences. It does not matter which recipe you prepare - the dish will still turn out to be unusual, piquant and tasty.

Artichoke leaves tea

Dried artichoke leaves can be purchased in stores for lovers of healthy food. In order to make tea, you need to pour them with boiling water at a rate of 1 glass for 1.5 teaspoons and brew for 5 minutes.

For the treatment and prevention of this tea should be drunk 3 times daily before meals or immediately after meals. To soften the bitter taste of the drink, you can add sugar or honey.

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Alcoholic tincture from leaves

A polylogram of dried leaves of artichoke must be filled with a liter of alcohol and insisted for two weeks. Take tincture 3 times a day for 1, 2 or 3 teaspoons, stirring them in one glass of water.

& gt; Infusion from the inflorescences

Recommended for use in diseases of the liver, kidneys and high cholesterol level in the blood. To prepare the infusion, pour 40 g artichoke with one liter of boiling water and leave for 10 minutes. Drink three cups a day before meals.

Freshly squeezed juice

Another recipe for traditional medicine is freshly squeezed Artichoke juice, which helps increase sexual power. It should be drunk for ¼ cup morning and evening.

From these recipes, you can certainly choose at least one or two for yourself. And then this rare in our region product, which combines exquisite tart taste and great health benefits, will become a frequent guest on your table.

It will allow you to avoid atherosclerosis, protect the liver and gallbladder, cleanse your body of toxins and toxins and help keep youth.