Neither one nor the other
Artichoke - a perennial plant belonging to the Asteraceae family, a close relative of the well-known, we weed: cornflowers, thistle, burdock.In Arabic it is called - an earthen thorn.There are about a hundred of its species, but less than a third of them can be used in food.
During flowering artichoke covered with large purple baskets from seven to eight centimeters in diameter, and becomes very much like our native thistles.But there is rarely because the buds are cut, preventing them from unraveling.It is they, these immature buds, similar to the knobs, used for food and for medicinal purposes.
bud contains vitamins C, B1, B2, E, carbohydrates, minerals, carotene, a large amount of iron, potassium and phosphorus.In addition, the necessary in diabetes inulin, which is split in the stomach, becoming completely absorbed fructose, and thus prevents the increase in blood sugar levels.The bitter taste of the plant gives tsinarin, which is very good for the liv
artichoke leaves also sufficient nutrients: protein, carbohydrates, vitamins B, B12, C, and potassium salts, lactic, citric, malic acid, 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 and normalizes the activity of the central nervous system.It is administered orally in the form of infusion or decoction.Externally used for eczema and psoriasis.
Artichoke extract as a part of almost all drugs prescribed in liver disease (cholecystitis, hepatitis, cirrhosis, etc.).According to doctors, nutritionists, artichokes should be included in the program of detoxification of the body, because they contain substances that protect liver cells from the damaging effects of radionuclides, toxins and salts of heavy metals.
Healing properties of artichoke are used for dietary diseases such as diabetes, atherosclerosis, kidney disease, cholelithiasis.This low-calorie product: 100 grams of artichoke contains only about 50 calories.
Application in cosmetology
Cosmetologists also not paid attention to this wonderful product and actively use it for general rejuvenation of the body, the treatment of cellulite, mesotherapy in the (non-surgical face correction when using the microneedles into the skin introduce products based on artichoke).At the same time apply syrups and tablets containing extract of artichoke.
used in cooking
Artichoke can and should be used not only for medicinal purposes, but also as a product in a normal diet.It will not favor smaller, beneficial effect on the whole body.According to nutritionists, bumps artichokes may well replace meat, chicken or mushrooms in your everyday dishes: you can add them to salads, soups can be cooked artichoke.
How to choose artichokes
artichokes ripen in autumn and spring.Spring crop is different olive-green, and autumn has a slightly purple tinge and looks like tack-welded cold.Many connoisseurs prefer artichokes autumn collection for their meatiness.In supermarkets artichokes are sold all year round, but they look like something unappetizing, buds limp, shrunken.It is unlikely that one will be able to cook the dish really useful.
Buy artichokes in season, their natural maturation and select appearance.Artichoke should be fresh, with juicy skintight scales.It is advised to bring ear compressed in the palm of artichoke and listen.If you hear a creaking, then it is good.Overripe artichokes with hardened upper brownish scales food unfit.
In countries engaged in the cultivation of artichokes, they are especially appreciated when the core is not yet fully formed and blossoms are edible.These young artichokes no bigger than a chicken egg slightly scalded with boiling water or even eaten raw without a trace.In such artichokes contained the most active substances that affect lipid metabolism.
Unfortunately, at this stage of artichokes not be transported.Average maturity and size of the buds is usually pickled.From canned or raw artichoke prepare various salads.To taste reminiscent of artichokes raw walnuts.Thinly sliced inflorescences mixed with other vegetables, fish, ham or cheese.Large, with already formed a dense core, are used for the preparation of stuffed dishes.The core is cut and inflorescence fill any stuffing.You can cook the artichokes in salted water and use as a separate dish or as a garnish for fish and meat dishes.Often boiled artichoke crushed and added to cakes, risotto, pasta, pizza, meat and vegetable stews and other dishes.
How to cook artichokes
have secrets artichoke preparation for consumption.First you need to cut the leg by one-third, to remove all damaged or hardened leaves.The remaining, edible leaves, it is necessary to cut the barbed upper portion.Immediately salt slices or moisten them with lemon juice so they do not darken.Mid blossoms gently remove the spoon.If you think that all this is too difficult, you can buy in the store canned artichokes banks.They successfully replace boiled artichokes.
If you have decided to go all the way cooking the artichokes already prepared them, as mentioned above, now is the time to cook them.Need salty water and about half the time.Remember that in a metal pan may turn black.So take care of clay or enamel pot.The artichokes are ready when they are easily pierced with a fork.
like eating artichokes
How to eat boiled artichokes - it is also a kind of art.First they eat with their hands.Simply break off from the bud scales and holding his fingers over the tip dunk in hot sauce.They are then placed in the mouth and pressed his teeth, drags, squeezing the flesh.When all scales are cut off, you can take over the bedplate.Now you need cutlery: fork and knife.
's only wine to artichokes feeding is not recommended.Tsinarin contained in them changes the sensitivity of taste buds language, and you can not in appreciate good wine.Wash down if necessary ordinary cold water.
properly cooked dishes artichoke useful and tasty.Try to start something very simple, surprise your loved ones and friends of the new unusual low-calorie dishes.