Everyone knows about the benefits of the Mediterranean diet. Artichokes are one of the products that the inhabitants of the Mediterranean have long been fond of for its remarkable useful properties. For us artichoke is exotic. Not everyone can answer the question, what kind of fruit is this. Or maybe a vegetable? Let's figure it out, and also consider the useful properties of artichoke.
Neither, nor the other
Artichoke is a perennial plant belonging to the family of Compositae, a close relative of well-known weeds: cornflower, thistle, burdock. In translation from Arabic, it is called - earthen barbed. There are about a hundred and a hundred of its species, but less than a third of them can be used for food.
During flowering, the artichoke is covered with large purple baskets from seven to eight centimeters in diameter, and becomes very similar to our native thistle. But it happens so rarely, because buds are cut off, not allowing their dissolution. It is they, these unripened buds, similar to the bumps, are used for food and for medical purposes.
Composition
The buds contain vitamins C, B1, B2, E, carbohydrates, mineral salts, carotene, a large amount of iron, potassium and phosphorus. In addition, the necessary in diabetes inulin, which in the stomach is split, becoming a fully digestible fructose, and thereby prevents the increase in blood sugar. The bitter taste of the plant is attached to cinnarin, which is very useful for the liver by its choleretic action.
Artichoke leaves also contain useful substances: protein, carbohydrates, vitamins B, B12, C, as well as potassium salts, lactic, citric, malic acids, flavonoids, coumarin, a large number of enzymes, and so on.
Useful properties and applications in medicine
Artichoke has a mild diuretic and laxative effect, significantly reduces the level of cholesterol in the blood, improves metabolism, normalizes the activity of the central nervous system. It is used inside as a tincture or a decoction. External use for eczema and psoriasis.
Artichoke in the form of an extract is a part of almost all drugs prescribed for liver diseases (cholecystitis, hepatitis, liver cirrhosis and so on). According to dietitians, artichokes should be included in the detoxification program because they contain substances that protect liver cells from the harmful effects of radionuclides, toxins and heavy metal salts.
Healing properties of artichoke are used for dietary nutrition in diseases such as diabetes, atherosclerosis, kidney disease, cholelithiasis. This low-calorie product: in 100 grams of artichoke contains only about 50 kcal.
Application in cosmetology
Cosmetologists also did not ignore such a wonderful product and actively use it for general rejuvenation of the body, in the treatment of cellulite, in mesotherapy (a non-surgical method of correction of the face, when using microneedles under the skin preparations based on artichoke). Simultaneously, syrups and tablets containing artichoke extract are used.
Cooking application
Artichoke can and should be used not only for medicinal purposes, but also as a product in the usual diet. It will bring no less benefit, beneficially influencing the whole organism as a whole. In the opinion of nutritionists, the artichokes are quite able to replace meat, chicken or mushrooms in your daily dishes: you can add them to salads, you can cook soups from artichokes.
How to choose the right artichokes
Artichokes mature in autumn and spring. The spring harvest is olive green, and the autumn harvest has a slightly lilac tint and looks as if caught in a cold. Many connoisseurs prefer artichokes of autumn harvest for their fleshiness. In supermarkets artichokes are sold all year round, however they look somehow unappetizing, buds are sluggish, shrunken. It is unlikely that they will be able to prepare a dish really useful.
Buy artichokes in the season of their natural maturation and choose in appearance. The artichoke must be fresh, with tight juicy scales. It is advised to bring the artichoke, compressed in the palm of your hand, to your ear and listen. If you hear a creaking, then it's good. Overgrown artichokes with hardened brownish upper scales are not suitable for food.
In countries where artichokes are grown, they are especially appreciated when the core is not yet formed and the inflorescences are completely edible. Such young artichokes no larger than a chicken egg are slightly scalded with boiling water or even eaten raw without any residue. It is in these artichokes contain the most active substances that affect fat metabolism.
Unfortunately, artichokes can not be transported at this stage. Average in ripeness and size buds are usually marinated. Canned or raw artichokes prepare different salads. To taste, raw artichokes resemble walnuts. Thinly sliced ​​inflorescences are mixed with other vegetables, fish, ham or cheese. Large, with already formed dense core, are used for cooking stuffed dishes. The core is cut out and the inflorescences are filled with some filling. You can cook artichokes in salted water and eat as an independent dish or as a side dish to fish and meat dishes. Often boiled artichokes are crushed and added to pies, risotto, pasta, pizza, meat and vegetable stews and other dishes.
How to prepare artichokes
There are secrets to preparing artichokes for use. First of all, you need to cut off the leg by one-third, remove all damaged or coarsened leaves. The remaining, edible leaves need to cut off the upper prickly part. Immediately salt the slices or soak them in lemon juice so that they do not darken. Remove the middle of the inflorescence with a spoon. If it seems to you that all this is too complicated, you can buy canned artichokes in a can in cans. They will successfully replace boiled artichokes.
If you decide to go the whole way of preparing artichokes yourself and have already prepared them, as was said above, now is the time to cook them. You need salt water and about half an hour. Remember that in a metal pan they can turn black. Therefore, take care of clay or enamel ware. Artichokes are ready when they are easily pierced with a fork.
How to eat artichokes
How to eat boiled artichokes is also a kind of art. First they are eaten with their hands. Just break off the scales from the bud and, holding your fingers by the thin end, dunk in a hot sauce. Then they put in the mouth and, pressing their teeth, dragging, squeezing the flesh. When all scales are torn off, you can take up the bottom. Now you will need a cutlery: a fork and a knife.
But it's not recommended to serve wine to artichokes. The cinnarin contained in them changes the sensitivity of the taste receptors of the tongue, and you can not appreciate the good wine in a dignified way. If necessary, wash with cold water.
Correctly cooked dishes from artichoke are useful and tasty. Try to start something quite simple, start surprise your friends and friends with a new unusual low-calorie dish.