In Poland, artichoke is still not so popular Like potatoes, carrots or tomato. In his promotion, the unobvious appearance and lack of culinary tradition in this part of Europe do not help. However, those who dare to try it at least once, often permanently introduce him to their menu. Artichoke surprises with a unique taste and a very beneficial effect on health. In natural medicine, it has been used for centuries as remedy for liver ailments. Find out and eat it best.
Artichoke is a vegetable from the asterous family. This is one of the older plants, already cultivated in ancient times. The artichoke comes from the Mediterranean region. To this day, in Italy, Spain, Greece and southern France, artichokes are present at almost every stall. Celebrities in the United States also admire him.
It looks like a large, green cone. The artichoke consists of layers of hard leaves. Under them lies the most valuable – delicate, fleshy floral bottom, called “the heart of artichoke”. It is this part of the vegetable that is considered a delicacy and the base of many dishes. In the kitchen, it is used before it blooms, i.e. transforms into a purple flower, reminiscent of osty.
The dining part of artichokes are primarily flower buds, free of thickened outer leaves (you can eat them even raw). Only the flower bottom eats older vegetables, which should be prepared properly. Its unique structure requires patience while cookingbut the effect compensates for this effort.
The artichoke has a characteristic, slightly earthy, slightly nutty taste. It combines a hint of bitterness and sweets. His “heart”, which is the most delicate part, resembles a combination of young peas, asparagus and pumpkin in the aroma.
Not everyone is eating vegetable only for its taste. Others attract artichoke propertieswhich he has quite a lot. The plant is low in calories (approx. 47 kcal in 100 grams), Rich in dietary fiber, magnesium, potassium, zinc, phosphorus, iron, vitamins C, E and those from group B (including folic acid). Additionally has a high content of inulin, i.e. a natural prebioticwhich supports the intestinal microflora. Thanks to this, food in artichokes can help regulate the rhythm of bowel movements and improving immunity.
The artichoke also provides cinnarin, i.e. a substance supporting bile production and liver cell regeneration. It was for this reason that it was used for centuries with digestive problems, flatulence and indigestion. Regular eating artichoke It protects the liver. Moreover, a plant regulates cholesterol and lowers blood pressure. It also supports kidney function, diuretic (detoxifies the body) and anti -inflammatory. It is also recognized that it has anti -cancer potential.
Who should reach for this vegetable? People with liver problems, with hypertension or high cholesterol. It will also be useful in the diabetic menu because Inulin helps in stabilizing blood sugar levels. Artichoke also has low glycemic indexSo it is a great choice of people who care about a neat and healthy figure.
Artichoke is mainly associated with Italian cuisine, where it is a symbol of the spring season. However, it can be said that in sunny Italy the vegetable is popular throughout the year – like a potato or carrots. In Rome, two dishes with the plant in the lead role reign. Roman artichokes This is a popular artichoke appetizer, which are stewed in a pot with olive oil, garlic, parsley and mint. Artichokes to the Judia In turn, it is fried vegetables in olive oil, with the addition of salt and lemon. In Naples, vegetables usually go to pizza or pasta, and in Tuscany – they are stewed with garlic and herbs.
Plants are also eagerly used in French cuisine. A delicious dish is Stuffed artichokes (e.g. cheese and herbs stuffing) or baked in an oven, served with vinaigrette in the form of an elegant dinner. They are popular in Spain grilled artichokes the cooked in olive oil with the addition of Serrano ham. Interestingly, you can also vinegarwhich makes them a great snack to Antipasti.
How to eat artichoke? Of course, the most taste is hidden in its “heart”, but the leaves – in part – are also suitable for food. Before cooking, remove hard leaves and tips, cut the artichoke in half and cut out the meat core. It is worth rubbing it with lemon so that it does not dim. The easiest way to prepare the vegetable is to cook it or suffocate for 30-40 minutes with the addition of garlic and olive oil. You can then Add to salads, pasta, tart or stuffing to pancakes. This is a great ingredient for casseroles – You will prepare one of them with 5 ingredients:
Boapy
Ingredients:
- jar of marinated artichokes (approx. 300 g, drained),
- 2 eggs,
- 100 ml of 18% cream (or Greek yogurt),
- 50 g of grated cheese (e.g. Parmesan cheese, mozzarella or cheddar),
- Some olive oil.
Method of performance:
Cut the artichoke into smaller pieces and place in a baking form (then gently smear the dish with olive oil). In a bowl, mix eggs with cream (or yogurt) and half of the cheese. Pour the mass on artichokes and sprinkle with the rest of the cheese. Bake for about 20 minutes at 180 degrees Celsius until the mountain is browned beautifully. From the top, just before serving, you can decorate with fresh rocket.
Source: NowowoPuje.pl, DOZ.PL
