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Artichoke vitamins. Artichoke: benefits and harms, medicinal properties and contraindications for use. What does an artichoke taste like?

Many have seen it in photographs in magazines or even on supermarket shelves, but few residents of northern countries have any idea what this artichoke is and what it is eaten with...

Without exaggeration, it can be called the “Winter King” of Italian cuisine. Italians love artichokes for three reasons: it has a distinct unique taste, is versatile in preparation and is rich in substances beneficial to the body. In Italy, fresh artichokes are available eight months of the year, from October to June. There are many varieties of them, some of which bear fruit several times a year. Artichokes are ubiquitous, but Italy is the world leader in their production.

Artichokes are grown for their unopened flowers. In its mature form, this plant resembles a thistle; young, unopened inflorescences are eaten. Therefore, it is very important that the “vegetable” you buy is young, without dried out ends: after all, the older the inflorescence, the less edible it is. By the way, a significant part of the artichoke stem is often cut off along with the basket, but before cooking it is usually cut off along with the upper, woodiest leaves.

You can find different varieties of artichokes in the market. They come in round and elongated shapes, rich green colors and various shades, even with purple veins. Some are equipped with thorns on the outer leaves, others lack such protection. There are more than 90 (according to some sources - 140) different types of artichokes in the world.

According to recent scientific studies, eating artichokes has great benefits and helps avoid many diseases. These fruits have tonic properties, soothe coughs, help cleanse the blood, dissolve kidney stones and are powerful antioxidants. Artichokes contain substances necessary for the body such as iron, sodium, potassium, calcium, phosphorus, vitamins A, B1, B2, C, PP, malic acid, citric acid, tannins and sugars, suitable even for diabetics.

How to use?

The most tender and valuable part of the artichoke is its core, hidden under a layer of tougher and bitter leaves. At the same time, hidden in the very center of this core is a bunch of hay, which is also inedible. Young artichokes can even be eaten raw, but in most cases they are still boiled in water with the addition of vinegar or lemon juice (to avoid blackening of the leaves). Before cooking, the artichoke is peeled from the top few layers of leaves and the inner layers are cut to the middle. It should be kept in mind that after cooking, artichokes do not last long. Water saturated with mineral salts after boiling can be saved and later added to soup or broth, thereby giving it a special aroma.

Italians prepare hundreds of dishes using artichokes. They are fried, boiled and baked, added to pizza, pasta, rice, soups and salads. But perhaps one of the most famous artichoke dishes is "Artichokes in Roman style"(Carciofi alla romana).

Ingredients:

• 4 artichokes (preferably the Roman variety "mammole")
• 1 bunch of parsley
• lemon juice
• a few lemon balm leaves
• extra virgin olive oil
• 2 tablespoons grated crackers
• 1 clove of garlic
• pepper

Roman artichoke recipe

Remove the dry outer leaves from the artichoke, leaving only the cores. Grind the cores and extract the hay from them. Leave 5 cm of the artichoke stem and clean it and the artichoke itself from unnecessary external fibers, during this operation try to keep the artichoke stem no shorter than 5 cm. Place the artichokes in a container filled with cold water with lemon juice added so that the leaves do not turn black.

Chop garlic, lemon balm and parsley together. Stir in bread crumbs, pepper, salt and dilute with a little olive oil.

Take the artichoke and “fluff” the leaves with your fingers and drain as much water as possible from it. Stuff the artichoke with a mixture of breadcrumbs and herbs. Moreover, fill not only the center cleared of hay, but also the space between the leaves. Repeat the procedure with all the artichokes.

Place the stuffed artichokes in a deep baking sheet or frying pan (the height of the sides should be equal to the height of the artichokes) so that their “head” is at the bottom and the stems at the top. Make sure the artichokes are standing firmly and will not fall during cooking. Pour a 50/50 mixture of water and olive oil over the artichokes. Cover and simmer over medium heat for 10 minutes and then over low heat for about 20 minutes more depending on the size of the artichokes.

Serve the artichokes covered with the sauce they were cooked in.

A very common option is to serve this dish with anchovies in oil (no oil) or salt (no salt). The anchovies, cut into small pieces, are simply placed between the leaves of the artichokes.

Roman artichokes are most often served hot, but are also good as a cold appetizer.

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Artichoke (lat. Cynara) is a perennial herbaceous plant that is a close relative of prickly thistles and garden asters. The Canary Islands and the Mediterranean region are the birthplace of the vegetable crop. At the same time, it is widely cultivated in South America, Africa, California, Central Europe, Greece, Italy, and Australia. The leaves or unopened flower baskets, which taste like walnuts, are eaten.

Today there are 140 varieties of plants, among which the following species have the greatest nutritional value for the human body: artichoke (prickly) and Spanish (Cardon), of the Asteraceae family.

The beneficial properties of the culture are due to its rich chemical composition. The artichoke contains a balanced set of nutrients: rare organic acids (glycolic, glyceric, quinic, caffeine), iron and calcium salts, up to 15% carbohydrates, vitamins C, B1, B2, B3, PP, the phenolic compound cynarin, inulin.

The plant is used as a hepatoprotective and choleretic agent. In addition, it reduces blood sugar levels, normalizes metabolic processes, and removes heavy metal salts and urea from the body. This is a dietary, medicinal product. It is used for biliary dyskinesia, chronic renal failure, chronic hepatitis, cholecystitis, and urolithiasis. As a herbal medicine, it can be used by children and elderly people.

Let's consider the health benefits and harms of artichokes, their use in folk and traditional medicine, cooking, and mesotherapy.

Description

Artichoke (flower vegetable) is a perennial plant with green or grayish-green large lobed leaves, with spear-shaped, wide-toothed segments with short spines pubescent from below, collected in a basal rosette. The stem of the herbaceous specimen is straight and reaches 50–180 centimeters in height. The root is a long taproot that overwinters. Artichoke inflorescences are ten-centimeter baskets in diameter, covered with scaly wrappers. The seeds are obovate, thickish. Tubular flowers (blue, purple, white) are located on massive receptacles. The fruits are large, quadrangular, with a cut off top or flattened, bare achenes with a tuft.

In appearance, the artichoke resembles a round, immature cone the size of a large orange to a small nut.

How does it grow?

To successfully grow a crop, the area for the plant is protected from winds, it must be well lit, with fertile soil rich in organic matter. Artichoke loves abundant watering and warmth; when the ambient temperature drops to minus 1 degree Celsius, the flowers are damaged and die. It propagates in two ways: by root layering (planted at a distance of 100 centimeters from each other), and by seeds.

For abundant fruiting and intensive growing season, the plant is fed by spraying the leaves with a mixture of wood ash (10 grams), superphosphate (25 grams), potassium chloride (10 grams). As a rule, the artichoke bush “gives birth” in the second year.

The ripening of buds occurs unevenly. The first flower stalks appear at the end of summer, and after 14 days they can already be cut. Artichoke fruits are harvested after the upper scales of the cone begin to move apart and bend slightly. The appearance of bluish petals at the top of the bud indicates that the crop is overripe and unsuitable for consumption.

The artichoke must be cut with a stem 5 centimeters long. The shelf life of such fruits depends on the ambient temperature and ranges from 2 weeks to 3 months.

For medicinal purposes, the leaves, inflorescences, and fleshy receptacles of artichoke baskets are harvested and dried during flowering. Young (small or medium-sized) fruits can be eaten whole raw, canned or pickled, and large ones can be consumed only boiled, removing hard hairs and leaf tips.

Chemical composition

Fresh artichokes are a storehouse of nutrients for the human body. The calorie content of a raw vegetable-flower is only 28 kcal per 100 grams of product, boiled - increases to 53 kcal. Therefore, the raw fruits of the plant are widely used in the diet menu for weight loss.

What does an artichoke taste like?

The plant has a pronounced taste of Jerusalem artichoke, wood, and mature walnut.

Table No. 1 “Chemical composition of artichoke”

Nutrient name	Amount of nutrients in 100 grams of inflorescence, milligrams
Vitamins
Ascorbic acid ()	5
	0,6
Pyridoxine ()	0,2
Riboflavin ()	0,05
Thiamine ()	0,04
Beta carotene	0,02
(RE)	0,02
Folic acid ()	0,0185
	238
	47
	34
	20
	15
	15
	9
	0,815
	0,4
	0,29
	0,21
	0,135
	0,1
	0,014
	0,01
	0,002
	0,001

The outer leaves of the wrapper contain essential oils, which give the artichoke the characteristic taste of an unripe walnut, and the inflorescences contain the polysaccharide inulin, which strengthens the immune system, stimulates the growth of bone tissue, and removes heavy metals and radionuclides from the body. This is a dietary, highly digestible vegetable. Its processed products are recommended for use in diabetes mellitus as a starch substitute.

The main advantages of the artichoke are the absence, abundance of healthy unsaturated fats, high content of ascorbic and nicotinic acid, fiber, potassium, manganese, and phosphorus.

Benefits and harms

Artichoke is an ancient culture, the medicinal properties of which have been known to mankind for more than 5 thousand years. It exhibits choleretic, diuretic, and antirheumatic effects. Healers from Egypt and Greece first began to use the healing power of the plant. Fresh fruits were used to eliminate rheumatism, liver and heart diseases, scurvy, and relieve edema. Later they were used to treat gout, poor appetite, and jaundice. In modern folk medicine, artichoke is used to eliminate eczema, psoriasis, atherosclerosis, urticaria, constipation, cholelithiasis, and dropsy. An extract from the plant is used to cleanse the body of toxic substances.

Decoctions of leaves and petioles activate the central nervous system, reduce cholesterol in the blood and uric acid in the joints. Rinse the mouth with artichoke juice and honey for cracked tongue, stomatitis, and thrush.

Healing properties of the plant:

1. Protects the liver from the harmful effects of toxins, improves the regeneration of organ cells.
2. Strengthens the immune system.
3. Relieves the manifestations of toxicosis in pregnant women.
4. Improves bile secretion, reduces the risk of cholecystitis.
5. Prevents premature aging, neutralizes the destructive effect of free radicals on the body, prolongs youth.
6. Removes waste, toxins, heavy metals, alkaloids, hepatotoxic substances.
7. Reduces cellulite, smoothes wrinkles, accelerates hair growth.
8. Cleanses and stimulates kidney function.
9. Improves metabolism, cerebral circulation, relieves discomfort after overeating.
10. Reduces the risk of developing diseases of the heart, blood vessels, liver, and malignant neoplasms.
11. Alkalizes the body, reducing high acid levels in the stomach.
12. Eliminates strong sweat odor.
13. Fights baldness, allergies, hepatitis, inflammation of the gallbladder, atherosclerosis, diabetes, obesity, intoxication.
14. Reduces blood levels.

Artichoke juice is of particular value for men: it supports sexual strength, strengthens erections, and increases sexual activity. In addition, it is an indispensable remedy for hangovers. The inflorescences of the plant break down and neutralize alcohol well and have a strong diuretic effect. The core and scales of the plant fruit, containing a large amount of flavonoids, are effective in preventing cancer.

Thanks to internal changes in the body (normalization of the nervous, digestive, cardiovascular, endocrine systems), the functional state of hair, skin, and nails improves significantly.

Despite the beneficial properties, there are contraindications to the use of artichoke:

• stomach ulcer, gastritis with low acidity of gastric juice;
• individual intolerance (allergy to a plant);
• low blood pressure;
• cholelithiasis;
• breastfeeding period;
• kidney diseases.

Can children eat artichokes?

Children under 6 years of age are prohibited from including the inflorescence of a “vegetable” in their diet. After 6 years, the product can be gradually introduced into the child’s menu under the strict supervision of adults. At the same time, monitor the child’s body’s reaction to the new ingredient.

Possible side effects from taking the herb are allergic reactions, diarrhea, constipation, bitterness in the mouth.

Due to its medicinal properties, artichokes are used in cosmetology (mesotherapy), medicine, and cooking.

Artichoke during pregnancy

According to doctors, eating artichoke has a beneficial effect on the body of a pregnant woman:

• strengthens the body of the mother and fetus;
• reduces the load on the liver and gall bladder (due to the manifestation of a mild diuretic effect);
• replenishes the lack of folic acid in the diet;
• removes toxins;
• relieves symptoms of toxicosis;
• eliminates swelling.

Remember, during the period of bearing a child, the liver, gallbladder, and gastrointestinal tract take the greatest blow: due to the increased concentration of female hormones in the blood, bile formation increases, so any digestive problem can worsen and complicate the course of pregnancy.

How to get rid of toxicosis?

1. Walk more in the fresh air (at least 2 hours a day).
2. Drink hepatoprotectors to cleanse the liver, which contain herbal components (Hofitol, Cynarix, Milk thistle+, Artichoke extract). To support the gallbladder, take a decoction of the leaves or fresh artichoke juice, which prevents blockage of the bile ducts.

Remember, to avoid digestive disorders, only young vegetables can be consumed raw. Large fruits should be cooked. In addition, pregnant women who suffer from low blood pressure and gastritis should not eat field artichokes. In this case, the plant will not bring the desired effect and, instead of eliminating toxicosis, will worsen the well-being of the expectant mother.

1. Get enough sleep, do not rush to get out of bed immediately after waking up.
2. Eat small meals. Have a snack every 2 to 3 hours.
3. Eat dairy products and fruits for breakfast. Do not eat hot foods (only warm ones), spicy and fatty foods, which cause nausea. Avoid soups.
4. Drink more (from 3 liters per day).
5. Make sure there is always fresh air in the room.
6. Don't make sudden movements.
7. Avoid unpleasant odors.
8. Rest.

Pregnancy is a happy period in the life of every woman, when the expectant mother is looking forward to the birth of her baby. However, the joy of the upcoming meeting can reduce toxicosis, accompanied by vomiting and nausea. This is a common condition among pregnant women, resulting from poisoning of the woman’s body with harmful substances and toxins formed during the development of the fetus.

To eliminate unpleasant symptoms during pregnancy, it is recommended to adhere to proper nutrition, daily routine, and take artichoke-based medications that improve the functioning of the digestive system and urinary system.

Use in folk medicine

Artichoke has hepatoprotective, choleretic, and diuretic effects. It is used in folk medicine to treat jaundice, reduce joint pain, reduce bad cholesterol levels, and improve metabolism.

Instructions for use:

1. Fresh artichoke juice to enhance sexual power, libido, cleanse the body of alkaloids, eliminate dropsy, problems with urination. Method of preparation: pass the plant through a meat grinder, strain the mixture. Throw away the artichoke pulp, and drink the juice twice a day, 50 milliliters, 30 minutes before meals. In addition, it can be used externally: rubbed into bald spots (to stop baldness) and applied to areas with increased sweating (to eliminate the smell of sweat).
2. Infusion to reduce uric acid in joints, harmful cholesterol in the blood, improve the functioning of the central nervous system. Pour a liter of boiling water over the leaves and petioles of the artichoke (30 grams), close the jar with a lid, wait 1 hour. After the mixture has infused, strain the infusion, take 400 grams twice a day (morning and evening) in between meals.
3. Tea for inflammation of the digestive system. It is effectively used to soothe the mucous membrane of the stomach and intestines, which are irritated by hydrochloric acid (especially if it is produced in increased quantities). To stop the inflammatory process, you need to brew tea (preferably regular green) and add dry ground artichoke (1.25 grams) into it. Take three times a day symptomatically.
4. A decoction to relieve and relieve constipation. Boil artichoke baskets (30 grams) in a liter of clean water for 10 minutes, strain, and cool. Add the yolk of one raw egg to the herbal solution and mix. Divide the decoction into 3 equal parts, take in the morning, lunch and evening.
5. Rinse for cracks in the mouth, stomatitis, and seizures. Grind the artichoke florets, squeeze out the juice, add honey. Rinse your mouth regularly with the resulting drink (5 times a day).
6. A decoction for psoriasis, urticaria, eczema. Pour 30 grams of ground artichoke leaves into a liter of water, cook for 15 minutes, filter, and cool. Take a sterile bandage, soak it in the resulting boil, apply as a compress to the affected area of ​​the skin.

Remember, artichoke is a medicinal herb, and before using it, you should definitely consult a doctor to ensure it is safe to use. Like any drugs, it can cause allergies and make you feel worse. Do not self-medicate, as it is not always safe!

Forms of release of the drug

Medicines based on artichoke have a similar mode of action, identical indications for use, and identical rules for administration. These are strong choleretic drugs that are contraindicated for people with biliary tract disorders, cholecystitis, low blood pressure, and acute liver failure.

Artichoke release forms:

1. Solutions for injections. They are used in mesotherapy to improve the condition of the skin: reducing swelling, breaking down adipose tissue, stimulating lymph flow, regenerating the dermis, and enriching it with nutrients.
2. Tablets (“Artichoke-astrapharm”, “Hofitol”, “Cinarix”). Normalize liver function, reduce symptoms of heartburn, nausea, flatulence, stimulate the outflow and secretion of bile, improve the digestion of carbohydrates and fatty foods. Take 3 times a day before meals.

Liver tablets exhibit hepatoprotective, diuretic, detoxification, choleretic, and hypolipidemic effects. Indications for use in chronic hepatitis, intoxication, insufficient kidney function, dispersion, bile outflow disorders, atherosclerosis, uraturia, obesity, urolithiasis. In addition, artichoke tablets help restore liver tissue that is damaged by alcoholism.

1. Capsules (“Cholesinol”). This is a natural herbal medicine hybrid with milk thistle, exhibiting antioxidant, membrane-stabilizing, antitoxic, choleretic, hypoazotemic, hypocholesterolemic properties. How to take artichoke in capsules? Drink 1 piece half an hour before meals 3 times a day for a month.
2. Resin. This is an artichoke extract that visually resembles plasticine and has a beneficial effect on the body: it stops bleeding gums, improves liver function, reduces blood sugar, strengthens the nervous system, and improves immunity. Before taking, a quarter teaspoon of artichoke in the form of resin (1.25 grams) is dissolved in 200 milliliters of hot water. The resulting solution is taken before each meal.
3. Liquid extract. Contains antioxidants that prevent cell destruction. Indicated to maintain normal functioning of the gallbladder and liver. The oral solution is prescribed to adults, 30 drops three times a day, half an hour before meals. Before use, dilute the liquid extract in 100 milliliters of chilled boiled water. The course of admission is 4 weeks.

Based on artichoke extract, a syrup is produced for children, which is useful in treating constipation. It activates intestinal activity, removes heavy metal salts, toxins, radionuclides, and excess fluid from the body. In addition, it is indicated for chronic diseases of the ENT organs (otitis, sinusitis, frontal sinusitis, tonsillitis, adenoids, pharyngitis), pituitary gland, hypothyroidism, diabetes mellitus, enzymatic deficiency of the digestive glands. Directions for use: children from 1 to 3 years old, 2.5 milliliters (0.5 teaspoon), children from 6 to 12 years old, 10 milliliters (1 dessert spoon), teenagers under 18 years old, 15 milliliters (1 tablespoon). ) 3 times a day.

Based on reviews from doctors, artichoke is recommended for everyone who:

• works in hazardous conditions (in production);
• smokes;
• has high cholesterol;
• lives in conditions of poor ecology (polluted environment);
• consumes alcohol;
• suffers from low immunity;
• has skin problems.

To treat and prevent diseases of the digestive tract, it is recommended to brew Vietnamese artichoke tea in bags daily. The daily norm is 1 – 2 cups of a healing drink. To improve the taste, you can add honey to the cooled infusion.

The dose and frequency of administration depend on the age, body weight, and health status of the patient. To achieve the desired result, while taking artichoke-based medicines, you should refrain from consuming soft drinks, fruit juices and any acidic drinks/foods.

Analogues of choleretic drugs: “Allohol”, “Artikhol”, “Bilikur”, “Hepatofit”, “Fitohepatol”, “Holagol”.

Use in cooking

Artichoke is a versatile herbaceous plant that can be eaten at all stages of ripening. The flower vegetable is valued for its subtle nutty taste. This is a real gourmet delicacy.

How to eat artichoke?

Young inflorescences are recommended to be consumed fresh, of medium ripeness - pickled or canned, and mature ones - exclusively stewed, boiled, fried, baked. Heat treatment of artichoke helps soften the product and improves its absorption by the body.

Due to poor taste, refuse to accept open inflorescences in favor of fleshy receptacles, lower rows of involucres, succulent rosettes of basal leaves, flower baskets, stems, and roots.

In cooking, artichokes are added to pasta, bread, pizza, salads, pies, risotto, desserts, jellies, sauces, and side dishes for meat and fish. The nutty taste of the plant advantageously emphasizes the characteristics of the dish and adds piquant notes to even an ordinary omelet. To keep fresh artichokes longer, immerse the inflorescences in water acidified with vinegar or lemon juice for 5 minutes.

Large fruits with a fully formed core must be subjected to heat treatment.

Stewed artichokes

Before preparing a flower-vegetable, divide it into the stem and inflorescences, remove the inside of the basket (“beard”), and remove the thorns. Heat a frying pan, fry the fruits in butter for 5 minutes. Then add water and simmer for 10 minutes until the product is completely cooked. This is an excellent side dish for meat and fish products.

Fried artichokes

Pre-boil the inflorescences for half an hour. Cut them in half and transfer them to the pan. Add salt, spices, vegetable oil and fry on both sides until golden brown. This dish is recommended to be served with fresh vegetables.

Fresh or pickled artichokes are added to cheese, ham, and fish. Canned inflorescences are added to salads and pizza toppings. Large fruits are used to create stuffed dishes: the formed core is cut out, and the free space is filled with minced meat, fish or vegetables.

Artichoke is eaten with hot sauce. At the same time, it should not be washed down with wine, since cynarin, which is part of the plant, can change the sensitivity of the tongue receptors.

Application in cosmetology

Artichoke is a plant that has a rejuvenating effect on the human body, therefore it is actively used in mesotherapy as a non-surgical means for correcting the face and figure. Its value lies in its rich composition, which includes: inulin, salts, vitamins, cynarin, organic acids, flavonoids that nourish a woman’s dermis. Based on the extract from the inflorescence, the following are produced: toothpaste, rubs, balms, ointments, lotions, masks.

In pursuit of beauty, women agree to subcutaneous administration of drugs containing artichokes for local effects on the problematic part of the body (using microneedles).

This procedure (mesotherapy) allows you to achieve the following results:

• reduction of cellulite (the combination of artichoke and hyaluroidase or alaxatin has powerful lymphatic drainage and lipolytic effects that activate fat burning in the thighs, abdomen, buttocks);
• skin moisturizing;
• reducing inflammation of the dermis and, as a result, suppressing the progression of acne;
• preventing baldness, eliminating dandruff, stimulating hair growth;
• improving facial tone, smoothing wrinkles;
• removing swelling from tissues (in the area around the eyes).

Conclusion

The artichoke is a healthy edible flower that is known to be high in fiber, nutrients, and low in calories and fat. The plant exhibits healing properties: maintains normal metabolic functions, stimulates proper digestion, removes harmful cholesterol, improves the condition of the skin and hair, destroys toxic compounds, fights free radicals, prevents the appearance of cancer of the colon and genital organs.

In order for the body to get the maximum benefit from the artichoke, it must be selected during its natural ripening period (spring, autumn). The fruits should have juicy scales that fit tightly to each other. Do not buy shriveled, limp inflorescences with hardened brown outer leaves.

The artichoke with an unformed core is of greatest value to the human body. The inflorescences of such a plant are completely edible and do not require preliminary heat treatment.

Include artichokes in your daily menu for preventive and therapeutic reasons and take care of your health!

Artichoke is a culinary delicacy that has a refined, refined taste and is very healthy at the same time. It is grown mainly in the Mediterranean and California.

This “overseas miracle” never gained much popularity in our country, and few people know that the artichoke belongs to the Asteraceae family and is a close relative of thistle and milk thistle.

The inflorescences of this plant, that is, young, unopened flowers, which are usually classified as vegetables, are eaten. Artichoke leaves are also widely used in traditional medicine recipes.

Benefit for health

The list of medicinal properties of this vegetable is long. The most important ones include:

• Positive effects on the liver: the active substances that make up the artichoke protect the liver from the destructive effects of toxins and contribute to the restoration of this organ;
• benefits for the gallbladder: Regular consumption of artichokes has a positive effect on the production of bile and reduces the risk of developing cholecystitis;
• reducing the risk of developing atherosclerosis: within one and a half to two weeks after the start of regular consumption of artichokes, cholesterol levels decrease, and patients with atherosclerosis begin to feel much better;
• assistance to expectant mothers during pregnancy: consuming this vegetable during pregnancy eliminates the causes and manifestations of toxicosis, helps strengthen the body of both mother and child;
• prevention of premature aging: Due to the content of a large amount of antioxidants and vitamin C, artichoke neutralizes the harmful effects of free radicals on the body and helps to prolong youth.

In addition, regular consumption of this plant:

Nutritional value and calorie content

100 g of artichoke contains:

100 g of boiled artichoke contains 47 kcal.

Vitamins:

C	5 mg
PP	0.6 mg
B6	0.2 mg
B2	0.05 mg
B1	0.04 mg
A	0.02 mg
B9	19 mcg

Macroelements that artichoke inflorescences are rich in:

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

Microelements that are found in large quantities:

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

In addition, artichokes contain large quantities of biologically active substances such as flavonoids, inulin, cinaropicrin, cynarin, and silymarin. It is their content that explains many of the beneficial properties of this product.

The main advantages of artichoke include:

• low content of harmful saturated fats and at the same time - a large amount of healthy 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.

Harm and possible contraindications

Artichoke consumption is contraindicated:

• in case of individual intolerance (if you are allergic to dandelion, chamomile or echinacea, then there is a high probability of allergies to artichoke);
• patients with gastritis with reduced acidity of gastric juice;
• with cholelithiasis;
• at ;
• at and ;
• during breastfeeding.

Before starting treatment with artichoke-based folk remedies, in any case, you should consult your doctor.

Cooking recipes and methods of use in traditional medicine

Artichokes can be consumed 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 where this plant grows, it is used in the preparation of bread and desserts. Artichokes are good both hot and cold.

The method of eating the inflorescences depends on the stage of ripening at which they were collected:

• young artichokes, no larger than a chicken egg, are eaten whole raw;
• medium inflorescences are good pickled or canned;
• large artichokes are eaten only boiled, fried or baked.

Stewed artichokes

In order to prepare this dish, you need to separate the inflorescence and stem. Then you should remove the thorns and remove the inner part of the inflorescence (“beard”). Fry the artichokes in a saucepan for 5 minutes, then add water and simmer for another ten minutes. This dish will be an excellent side dish for meat or fish.

Fried artichokes

The artichokes should be cooked for half an hour, then cut in half and transferred to 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 preparation you will need:

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

To prepare the salad, you need:

• Boil the artichokes for 10 minutes in water to which the juice of half a lemon has been added;
• remove the middle fibrous parts of the inflorescences and cut off the stems if they are not cooked well and remain tough;
• spread the artichokes on a deep baking sheet, add half the cheese, after cutting it into cubes, as well as oregano, marjoram and olive oil, place in an oven preheated to 180 degrees for 5-10 minutes;
• pour the remaining half of the diced cheese with the juice of the other half of the lemon, add one or two tablespoons of olive oil and a pinch of pepper;
• Place lettuce leaves on a platter, cover them with cheese and baked artichokes.

There are many other options for artichoke salads. For their preparation, both fresh and canned inflorescences can be used. It doesn’t matter what recipe you use, the dish will still turn out unusual, spicy and tasty.

Artichoke leaf tea

Dried artichoke leaves can be purchased at health food stores. In order to prepare tea, you need to pour boiling water over them at the rate of 1 glass per 1.5 teaspoons and brew for 5 minutes.

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

Alcohol tincture of leaves

Half a kilogram of dried artichoke leaves must be poured with a liter of alcohol and left for two weeks. You should take the tincture 3 times a day, 1, 2 or 3 teaspoons, stirring them in one glass of water.

>Infusion of inflorescences

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

Fresh juice

Another traditional medicine recipe is freshly squeezed artichoke juice, which helps increase sexual power. You need to drink ¼ glass in the morning and evening.

From these recipes, you can probably choose at least one or two for yourself. And then this product, rare in our area, which combines an 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 waste and toxins and help maintain youth.

Artichokes play a big role in Italian cuisine, but in our area this plant is treated with distrust. Many people have come across artichokes on supermarket shelves or on the pages of magazines. I suggest you find out what the benefits of this plant are and how to eat it correctly.

Residents of northern countries rarely show the desire to cook artichokes themselves at home. Some are confused by the appearance of his plant, others simply do not know which side to approach it from. However, this vegetable, exotic for our country, deserves the attention of housewives due to its benefits and unique taste in combination with many products.

What does an artichoke look like?

In nature, the artichoke looks like a huge weed. Its height can reach 2m.

The appearance of artichoke fruits can be called unattractive. They resemble thistles or hop cones.

The appearance of the vegetable can be different: oblong or round shape, green or purple fruits, with or without thorns - these differences are explained by the variety of varieties. According to various sources, there are from 95 to 135 types of artichoke in the world.

It is interesting that, despite the abundance of varieties, the artichoke in many countries is considered simply a weed. In fact, only two types are often eaten - cardoon and seed artichoke.

It is very important when buying a “vegetable” to pay attention to its degree of maturity. Only young green plants are suitable for consumption, the size of which can range from the diameter of a walnut to the size of a small orange.

Important: If the upper leaves have dried out and opened, and a reddish fluff is visible between them, refrain from purchasing - the older the artichoke, the less suitable it is for eating.

Artichoke: beneficial properties and contraindications

• Due to the content of inulin in the artichoke (a polysaccharide that is broken down in the body into fructose), it is useful for diabetes mellitus
• The potassium and sodium content of the plant makes it useful for people with high acidity of gastric juice. In addition, potassium helps cope with swelling
• The benefits of artichoke are manifested in reducing cholesterol levels in the body.
• It is also worth noting the anti-inflammatory and choleretic effect of artichoke
• Tonic effect
• Help with urolithiasis
• Antioxidant
• A good means of preventing colds and viral diseases
• Helpful for anemia due to its iron content
• Cynarin in artichoke helps improve cerebral circulation

Contraindications

• Gastritis
• Reduced acidity of gastric juice
• Low blood pressure
• Liver failure
• Pregnancy
• Lactation
• Age up to 12 years
• Cholelithiasis

What vitamins does artichoke contain?

Water is the main substance in the artichoke. Its content in artichoke reaches 85%. The plant, in addition to its high protein and fiber content, is rich in vitamins of various groups:

• Group B - thiamine - riboflavin, niacin, etc.
• Vitamin C - ascorbic acid
• Vitamin E - tocopherol
• Vitamin K

What vitamins are contained in artichokes? The benefits of artichokes

Health benefits of artichoke tea

Interesting: Dried artichoke tea is widely consumed in Vietnam.

• Add 1/4 tsp to your regular tea. artichoke - for increased acidity or inflammatory processes of the gastrointestinal tract
• Has a laxative effect
• Has a mild diuretic effect. The peculiarity of artichoke tea is that it does not remove potassium and sodium from the body, but is their source, unlike other diuretics
• Helps normalize and improve metabolism
• Prevents infections of internal organs
• Reduces damage from alcohol intoxication
• Helps reduce blood sugar levels
• Good antioxidant
• Has anti-cancer effects

You can purchase artichoke tea in tea bags or buy it as a dried herb. Use 1 sachet or 1.5 tsp per glass of boiling water. dry leaves. Let the tea steep for 5-7 minutes and drink before meals. If you use tea for preventive purposes or for general health, drink it once a day, and as a medicinal plant - 3 times a day before meals.

A spoon of honey will help brighten up the bitter taste.

How do they eat artichokes, with what?

Artichokes are valued for their universal taste, as they can be combined with any food. There is no cooking problem in preparing artichokes.

You can add this plant to salads, bake a pie, combine with meat and fish as a side dish. Feel free to experiment by creating your own unique recipes.

The peculiarity of artichokes is that they can be eaten at any stage of maturity. However, prepare them in different ways: for example, use young artichokes raw, preserve or pickle medium-ripe inflorescences, and boil or stew ripe ones.

For example, you can even cook artichokes as a separate dish:

• You will need baby artichokes, butter, garlic, salt and pepper.
• Rinse the artichokes under running water and remove the outer leaves.
• Place the butter, cut into thin slices, between the leaves of the inflorescence.
• Add garlic, salt and pepper between the leaves
• Steam for 15-20 minutes

Important: Do not use ripe artichokes that have already opened for cooking - they acquire a strong bad taste that even overpowers the overall taste of the dish.

Artichoke Bottoms: Appetizers

Before you start cooking the artichokes, clean them.

• Cut off the stem
• Remove the top leaves
• Cut good leaves from the top onto your finger
• Rinse under running water or in water with the juice of one lemon.
• If you are boiling artichokes, throw them into boiling water, after salting it and adding lemon juice. Check for doneness with a fork
• If you are using only the artichoke bottom - Scrape it with a teaspoon to remove any fluff.

Important: Place peeled artichokes in water with lemon juice or sprinkle the cuts with lemon juice, otherwise the inflorescences will darken.

Stuffed bottoms

• You will need: 8 ripe artichokes, 500g minced meat, 1 onion, 2 eggs, 2 cups breadcrumbs, spices - salt, black pepper, red pepper, cumin, herbs - dill or parsley
  For the sauce: 2 onions, a head of garlic, celery, 2 carrots, bell pepper, 300 ml water, salt, pepper, turmeric, 1 tbsp starch, bay leaf, allspice.
  For frying: olive oil, eggs and flour
• Prepare the artichoke bottoms and place them in water with lemon, finely chop the onion
• Make the sauce: finely chop the onion, grate the garlic on a fine grater, cut the carrots into strips or cubes, chop the celery and bell peppers as finely as possible.
  Fry the onion a little, add garlic and vegetables, turmeric for a yellowish tint and add water. Simmer a little and add salt, black pepper, allspice, bay leaf. Finally, thicken everything with starch.
• Make minced meat, preferably beef. Pass the meat and onions through a meat grinder, add the egg, spices and crackers
• Fill the bottoms with minced meat until it forms a ball.
• Dip the artichokes in the egg and flour and place in a frying pan with plenty of heated olive oil (deep-fried)
• Place the fried bottoms on a baking sheet and simmer in the sauce. Place in the oven for 40 minutes at 160°
• You can sprinkle the finished product with dill or parsley

Artichokes baked with eggs

• You will need: 2 artichokes, 2 eggs, carrots, turnips, beans, asparagus (150g vegetables in total), canned green peas, 125g milk sauce, 8g hard cheese, 15g butter
• Dice the turnips and carrots and lightly fry them
• Chop the asparagus and beans and boil in pre-salted water
• Mix prepared vegetables with green peas
• Season the vegetable mixture with milk sauce
• Boil the bottoms of the artichokes and stuff them with the vegetable mixture.
• Place soft-boiled eggs on top
• Grate hard cheese, pour milk sauce
• Bake until done

Artichoke Pie

Basically, marinated artichokes are needed for pies. Buy them ready-made or make them yourself.

• You will need (for 3 servings): 4 large artichokes, 2 lemons, 2 tbsp. balsamic vinegar, a clove of garlic, olive oil, salt, black pepper (preferably freshly ground), a couple of sprigs of parsley
• Peel the artichokes and boil in water acidified with lemon juice for 30-40 minutes, until soft.
• Cut the artichokes in half
• Prepare the dressing from the remaining ingredients
• Season the artichoke and let stand in the refrigerator for 2-3 hours

Pie with cherry tomatoes and feta

• You will need: for the brize dough - 150g flour, 75g low-fat yogurt, 2 tbsp. margarine, 1 tsp. salt.
  For the pie - 150g marinated artichokes, 200ml cream, 150g feta, 4 chicken eggs, 20 cherry tomatoes, salt, pepper
• Start making the pie by preparing the dough. Mix salt and flour
• Add margarine and yogurt, mix well
• Place the dough in the refrigerator for 1-1.5 hours
• Cut the artichokes into 4 pieces
• Crumble the feta
• Cut the tomatoes in half
• Beat eggs with cream
• Add artichokes, tomatoes and feta to the resulting mass, add salt and pepper
• Place the dough in the pan and top with the mixture
• Bake in the oven for 25 minutes at 200°

• You will need: 540g puff pastry, 80ml cream, 120g feta, 1 egg, 2 tbsp. olive oil, salt, pepper, wheat flour
• Cut the artichokes
• Crumble the feta
• Combine feta and cream in a blender, add salt and pepper to taste
• Roll out the dough and place on baking paper
• Place the filling on top and the artichokes on top
• Beat the egg and brush the edges of the dough
• Bake for 15 minutes at 220°, then 20-25 minutes at 190°

• You will need: 1 shallot and 1 red onion, 110g butter, 800g marinated artichokes, 480g ham, 240g hard cheese, 3 chicken eggs, 3 tbsp. wheat flour, 120 ml cream, 60 g parmesan, 2 puff pastries, salt, black pepper and hot red pepper
• Chop the onion and fry in butter
• Cut the artichokes and ham into cubes
• Place the onions and butter in a large bowl and add the flour.
• Beat 2 eggs and pour into a bowl with the onion and flour
• Grate hard cheese and Parmesan on a coarse grater, pour into a bowl
• Add black pepper, red pepper and salt
• Toss in the artichokes and ham.
• Pour the cream into the mixture and mix thoroughly
• Place one layer of dough in the mold, add the filling, cover with a second layer
• Pinch the edges
• Beat one egg and brush the surface
• Bake for 45 minutes at 175°

Pizza with leeks and bacon

• You will need: 6 pieces of bacon, 200g marinated artichokes, 1 leek, 30ml olive oil, 300g pizza dough, 50g Parmesan cheese, salt, ground black pepper, parsley
• Fry the bacon in a dry frying pan
• Fry the onion
• Place the dough on a baking sheet
• Top with onions and sliced ​​artichokes and season with salt and pepper.
• Bake for 10-15 minutes
• Finally, sprinkle with grated Parmesan and add chopped bacon.
• You can decorate with herbs or onions

Artichoke salads

There are many recipes for artichoke salads; some prefer simple salads that feature the distinct flavor of the plant. Others prefer culinary multi-component masterpieces from different cuisines of the world.

Vegetable salad

• You will need artichokes, celery, tomatoes, apples, lemon juice, vegetable oil, salt, pepper
• Boil the artichoke bottoms and cut into cubes
• Cut the celery root into strips
• Pour boiling water over the tomatoes, remove the skin (preferably seeds), cut
• Slice the apple
• Mix the ingredients, add a little lemon juice, spices
• Season with vegetable oil

Egg salad

• You will need artichokes, eggs, mayonnaise
• Boil artichoke leaves until tender, chop
• Boil eggs hard, chop
• Mix artichokes with eggs and season with mayonnaise
• You can add a little garlic

Greek artichoke salad

• You will need 8 artichokes, juice of 1 lemon, 2 tomatoes, garlic, seasonings (salt, pepper), 1 tsp. olive oil, herbs - optional
• Peel and cut the artichokes
• Pour boiling water over the tomatoes, peel and remove the seeds, chop
• Mix vegetables
• Crush the garlic, mix with spices, herbs, lemon juice and olive oil
• Season the vegetables with the mixture and keep in the refrigerator for 1-1.5 hours

• You will need: 4 large artichokes, 1 lemon, 50 ml dry white wine, 50 ml white wine vinegar, 6 anchovy fillets in oil, 1 tbsp. capers in salt, olive oil, spices
• Clean the artichokes
• Add lemon juice, wine, salt, vinegar to cold water
• Boil the artichokes in this water for 15-20 minutes.
• Turn the boiled artichokes over and dry overnight
• Finely chop the artichokes, mix with capers, anchovies, olive oil
• Add pepper
• Grind the resulting mass with a blender until pureed.
• Store in the refrigerator in a tightly closed container.

Important: The sauce should be buttery, don’t be afraid to add oil if necessary.

Artichoke, calories

Artichokes are famous for their medicinal properties, while being a dietary product.

• Low calorie content - useful for obesity. Nutritional value per 100g: proteins - 4g, carbohydrates - 70g. Energy value (calorie content) per 100g: 30Kcal

Artichoke - the fountain of youth, video

The herbaceous plant artichoke belongs to the Asteraceae family. It has large inflorescences that are used as food. The product is an unopened bud consisting of large fleshy scales. The homeland of the artichoke is the Mediterranean coast.

The artichoke has been known for more than five thousand years. In Egypt, Ancient Greece and Rome, it was used to treat diseases of the liver and gall bladder, as well as to purify the blood. It was considered a strong aphrodisiac and a delicacy. The artichoke was credited with magical properties: it was believed that its use contributed to the birth of boys. To enjoy the incredible taste of this fruit all year round, the Roman rich made preparations from it with the addition of cumin, vinegar and honey.

In France, the artichoke was banned. It could not be consumed by females, as it was known for its “erotic” properties. In Russia, the artichoke appeared in the eighteenth century thanks to Peter I and was grown for a long time as an ornamental plant.

It is worth noting! The scientific name of the artichoke is Cynara, which means “dog” in Greek, which can be explained by the resemblance of the hard leaves to a dog’s teeth.

Artichoke as a garden crop is grown everywhere in warm climates. It is especially common in Spain, Italy, South America and France.

Useful properties of artichoke

In addition to its taste, the artichoke has a balanced and rich composition of nutritional elements. These inflorescences contain about three percent proteins, fifteen percent carbohydrates and 0.1% fats; they also contain iron, calcium salts, and phosphates. In artichokes you can find a large amount of vitamins B1, B2, C, B3, P, they are rich in carotene and inulin. This plant also contains organic acids: caffeic, quinic, glycolic, chlorogenic, glyceric.

The outer petals of the wrapper contain essential oils, which provides the exquisite taste of artichokes. The inflorescences, along with the rest of the plant, contain very valuable substances: inulin (a polysaccharide) and cynarin (a biologically active glycoside).

One hundred grams of artichokes contain an average of about forty-seven kilocalories.

Artichoke is deservedly considered a dietary product. It is perfectly absorbed in the body; in the presence of diabetes mellitus it is recommended as a starch substitute. Since ancient times, artichokes have been recommended for patients with gout and jaundice. In modern medicine, there is evidence of its diuretic and choleretic properties.

It is worth noting! Artichoke extract has a beneficial property: it is able to drain the kidneys and liver, which has a beneficial effect on cleansing the body of toxins and other harmful substances.

The leaves and roots of this plant are used to prepare decoctions, juices and tinctures. Decoctions of artichoke leaves and petioles significantly reduce the concentration of uric acid, as well as blood cholesterol levels; the decoction helps to activate the activity of the central nervous system. The ancient Greeks used artichoke juice as a remedy for baldness by rubbing it directly into the scalp. In traditional medicine, freshly squeezed juice of this plant is used to increase sexual activity. This juice is also useful for alkaloid poisoning. In addition, it is used for urinary retention, dropsy, and to reduce the smell of sweat. For thrush, stomatitis and cracked tongue in children, you can use artichoke juice as a rinse. Dietary tea bags are prepared from the aerial parts of this plant, which not only have a pleasant taste, but also help to quickly cope with inflammatory processes in the gastrointestinal tract.

Artichoke-based medicines are used to treat cholelithiasis and urolithiasis, atherosclerosis, hepatitis, allergies of various origins, eczema and psoriasis. At home, this fruit is used for the treatment of cholelithiasis. Urticaria, psoriasis and eczema. For older people who suffer from atherosclerosis, artichoke is useful in absolutely any form.

People who have problems with increased acidity of gastric juice will benefit greatly from artichoke dishes, since this fruit contains a large amount of potassium and sodium salts. And they have a powerful alkaline effect. To relieve the symptoms of diseases of the biliary tract and liver, it is necessary to take decoctions from artichoke leaves or from their baskets in combination with egg yolks. This plant is used to prevent atherosclerosis.

It is important to know! In order for artichoke dishes to bring the maximum positive effect, they must be consumed immediately after preparation, since over time this fruit darkens and loses its beneficial properties. In order to extend the shelf life of this product, you must first soak it in water with lemon juice or vinegar.

Artichoke harm and contraindications

Artichokes have relatively few harmful properties. The use of this plant is contraindicated for people with diseases of the gastrointestinal tract, gastritis, and low blood pressure. It is also not recommended to eat this fruit for children under the age of twelve, nursing mothers, pregnant women, and people with liver failure.