By: Ivana Dragica |
Artichoke – a delicacy and a medicine |
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Artichoke (Cynara scolymus) is a plant from the family of compositae.
It is mostly found in southern Europe, the Mediterranean and the Canary Islands.
It has always been very much appreciated and today forty varieties of it are cultivated.
According to the drawings of Egyptian tombs, it is in use for at least 2500 years, making it one of the oldest food items.
The ancient Greeks and Romans used it as an aphrodisiac and as a remedy for getting male offspring.
The most famous fan of artichokes was Catherine de Medici, she introduced it to the French, who gave artichoke the title of exquisite delicacies and started cultivating it.
During the thirties of the last century, the New York mobsters had an absolute monopoly on the artichoke market, so the mayor of New York forbade its sale.
But it was so delicious that the ban was soon lifted. Today, the artichoke is still a prestigious food and general satisfaction available to everyone.
Artichoke’s content and healing properties
The artichoke is a good source of folic acid and vitamin C, K and B. It is rich in minerals such as copper, calcium, iron, potassium, magnesium and phosphorus.
Fresh artichokes are excellent food for the time of conception and planning of pregnancy because of the abundance of folic acid, which prevents neural tube defects in the fetus.
Artichoke contains antioxidants cinarin, silymarin, caffeic and ferulic acid, with lesser amounts of beta carotene, lutein and zeaxanthin.
Out of all parts of the artichoke, the least effective one is the part that is eaten. The rest of the plant is extremely bitter, but useful in therapeutic purposes.
Protects the heart and blood vessels
Artichoke effectively reduces bad cholesterol and raises levels of good cholesterol LDL.
Unlike the drug in the statin class, artichoke does not reduce cholesterol synthesis, but rather enhances its degradation.
Cinarin-and sesquiterpene lactone found in artichoke are responsible for its beneficial effects on the heart and blood vessels. They prevent hardening of the arteries, angina pectoris, heart attack and stroke.
Natural remedy for gallstones
Many studies have confirmed that artichoke leaf extract stimulates production of bile, crucial for the breakdown of fats and cholesterol, which usually lead to gallstones.
Cinarin found in artichoke is so effective that it is used as a part of therapy for gallstones in some countries in Europe.
Artichoke leaf extracts have beneficial effects on the health of the liver and helps with the following:
- reducing the level of fat
- protects against damages and toxins
- helps with liver cirrhosis
- preventing liver cancer
- prevents liver diseases caused by excessive alcohol consumption
Improves digestion
This plant is suitable for today's modern lifestyle characterized by irregular and unhealthy diet, lack of exercise, stress, and anxiety.
The consequences are digestive problems such as bloating, cramping, pain and the sensation of heaviness in the stomach.
Artichoke removes these problems, has a mild laxative effect, helps with the digestion of heavy meals and it also helps removing toxins and detoxifying the body.
Excellent for weight loss and diabetes
The artichoke is a great diet food. Rich in inulin, which is partially digested and does not affect blood glucose, which is suitable for diabetics.
It also increases insulin sensitivity, thus leading to better glucose control.
The artichoke is low in calories and has high fiber content. Therefore, it is especially recommended for people prone to gaining weight.
Artichoke can help treat:
- liver and kidney
- diabetes
- obesity
- diseases of the heart and blood vessels
- indigestion
- gallstones
- jaundice
- gout
- urticaria
- rheumatism
- asthma
- eczema
- allergies
Application of artichokes
Different products based on artichokes can be purchased in pharmacies and drug stores in the form of herbal capsules, teas, extracts and tinctures.
Standardized preparations (capsules, instant teas) must be equal to a dose of 10 grams of dried leaves.
Depending on the formulation, take them 2 to 3 times a day for about half an hour before meals.
Artichoke leaves tincture
Put 400 to 500 g of artichoke leaves to soak in a liter of alcohol for one to two weeks. Filtrate the mixture and drink one tablespoon of this tincture a day.
Artichoke tea
Pour 0.2 l of hot water over a pinch of artichoke leaves, leave for 15 minutes, filtrate the mixture and drink it. It works similar to an extract of dried leaves of artichokes.
Artichokes in cuisine
The artichoke is very popular throughout Europe. Usually is prepared by roasting, poaching or on the grill, alone or with vegetables, beans or pasta. It is not consumed raw because it is hard to digest.
The main part that is eaten is the heart of artichokes, but you can also eat stems. You can eat whole young fruits, but remove hard leaf from older fruits and cut the top and stem.
To prevent discoloration sprinkle it with lemon juice.
Artichokes with broad beans
Ingredients
- pound of cooked baby broad beans
- ten artichokes
- half of one garlic head
- olive oil
- parsley
- bread crumbs
Preparation
Soak artichokes in the water for an hour and a half so that they lose the bitterness. Make a batter of beans, garlic, parsley, olive oil and bread crumbs. Add salt and pepper for better taste.
Fill the artichoke mixture, place them in the pan facing up, sprinkle them with olive oil, fill the pan with water up to the edge of the artichoke, and add salt, pepper and parsley.
Put the lid on the pan and let the mixture boil and then let it simmer on a low fire for an hour and a half.
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