- Discover artichoke, Mediterranean vegetable that conquers the world with its health properties.
- Rich in vitamins, minerals and antioxidants, supports digestion and lowers cholesterol.
- How to prepare and include artichokes in your diet to enjoy their taste and benefits?
- Find out why this underestimated vegetable should be in your kitchen!
This is one of the healthiest vegetables in the world. Few people have heard of him in Poland
that delight with their taste and properties. An artichoke is one of such vegetables.
Artichokes come from the Mediterranean Sea regions, and its floral bud called the heart is edible. They have a delicate, slightly bitter taste and it is best to eat them in the company of other products. Artichokes taste great with tomatoes, meat or like a pizza and pasta addition. They can be consumed both ready, fried and even baked.
Why is it worth eating artichokes?
Like any vegetables, artichokes have a number. They are a rich source of B vitamins, vitamin C and minerals such as magnesium, zinc, iron and folic acid. Artichokes are natural antioxidants and antioxidants. They affect immunity and protect the body from free radicals and slow down the aging process of the body.
Artichokes have a good effect on digestion, and thanks to the content of fiber they regulate intestinal work and support metabolism. Regular consumption of artichokes helps maintain proper cholesterol, and cinnarin content stimulates yellow secretion, which facilitates fat digestion. This helps to remove toxins from the body.
How to eat artichokes?
Most often, their fleshy leaves and a delicate heart are eaten. Preparation begins with thorough washing of the artichoke under running water. Then, with a sharp knife, the upper part of the head (about 2-3 cm) and the hard tip of the stem are cut off. You can also remove external, most woody leaves at the root. To prevent darkness, it is worth rubbing the cut surfaces with lemon. Artichokes can be steamed, in salted water with the addition of lemon (about 20-30 minutes, until the leaves become soft and easy to go), bake in the oven with oil and spices or stew.
Artichokes taste great themselves, but they can also be served with various sauces that will emphasize their taste. Popular options are melted butter with garlic, vinaigrette sauce, aioli (garlic mayonnaise) or dips based on yogurt and herbs. An example would be steamed artichoke served with Dutch sauce or baked artichoke sprinkled with olive oil and sprinkled with Parmesan cheese. The heart of artichoke also goes well as an addition to salads, pasta or pizza.
Can artichokes explode?
One of the Italian information portals informed about. – Explosive artichokes exist, and one happened to me – said one of the women working in the Italian health service. It turns out that such situations can take place.
– I cleaned the vegetable. I started from the leaves at the bottom to get to the upper part, where the artichoke is brighter. When I cut it for the second time, a spark appeared, then the sound of an explosion and a streak of smoke. There was a trace of soot on the knife (…) The smell was the same as it stays in the air after firing the firecracker – one of the women in social media wrote. The situation turned out to be harmless, but as she admitted, she admitted her balance.
Explosive artichokes have their scientific explanation. One of the most commonly used fertilizers is ammonium nitrate, i.e. the popular ammonium saltpeter, which is a component of many types of explosives, a small amount of fertilizer can get to the vegetable head and dry there. According to one theory, an explosive reaction occurs after the influence of violent movements during cutting or as a result of warming the artichoke. As it turns out, artichoke explosion, although they are rare, they happen.
