Useful and medicinal properties of artichoke seed, or prickly
Artichoke( Soup a scolymus L.) is a perennial plant of the Compositae family. In appearance, the artichoke is very close to the thistle: it has the same large leaves and large heads of the inflorescences, but they are larger and blue. The word "artichoke" is of Arab origin and means an earthen barb. Artichoke was consumed in ancient Rome and Greece. In the XV-XVI centuries, it was widely planted in the garden. From Italy artichoke culture spread to other countries. In Russia, unfortunately, the value of this healthy vegetable is still underestimated and it is cultivated in small amounts, and meanwhile the artichoke is a very valuable vegetable. In the food there is a fleshy peduncle and a thickened base of the scales of the envelope of the inflorescence. They are cut before disclosure.
Artichoke inflorescences include carbohydrates( 15%), nitrogenous substances( 3.26%), small amounts of fat( 0.22%), vitamin A( 0.4 mg%), B( 0.15 mg%),B( 0.05 mg%), C( 11 mg%).Artichoke, like all the Compositae, has inulin, which is easily digested and used as a substitute for starch in diabetes.
Ways of using
Artichoke is a very valuable dietary product, useful for children and adults, especially the elderly and sick atherosclerosis. This effect is due to the presence in the plant of cinarine, which reduces the cholesterol in the blood. Choleretic and diuretic action of cynarine was also noted. In folk medicine decoction from leaves of artichoke is prescribed for diseases of the liver and biliary tract, treats jaundice.
Artichoke is an amazing plant used in the treatment of cellulite and has many useful properties. For this reason, try to eat it regularly. Artichoke activates the activity of the intestine and is useful in treating constipation, since it helps to remove toxins from the body. Influencing the liver, it stimulates the withdrawal of body fluids from its tissues, and also has a diuretic effect and accelerates the removal of excess fluid from the body. In addition, the artichoke promotes the removal of fat from fat cells and for this reason is an important component of any diet for weight loss.
Artichoke baskets can be stuffed with meat and stew, canned, added to vegetable salads. Artichokes are cooked in Provencal, Sicilian, in Naples, in Spanish, in Greek. We offer artichokes in Spanish: 1 lemon, 150 g of sweet red pepper, 100 g of tomatoes and 150 g of hunting sausages.10 artichoke bottoms cut into 4 parts, boil( 15 minutes).In a fireproof dish, pour a little vegetable oil, lay artichokes and pour lemon juice and water to the level of vegetables. Close the lid tightly and cook in an oven.150 g of sweet pepper bake, peel, cut into strips and add to 100 grams of sliced salted tomatoes. Add the mixture to the artichokes and put out another 15 minutes. To serve hot artichokes to grilled hunting sausages or sausages, sprinkle finely chopped greens.
Artichoke soup with lentils
Preparation time: 35 min. In one portion 210 kcal.
4 servings of
1 onion, 220 g of canned artichoke bottoms, 1 tbsp.a spoonful of vegetable oil, 400 ml of vegetable broth, 1/2 lemon juice, 40 grams of wild rice, salt, 40 grams of red lentils, 1 bunch of parsley, 150 g of sour cream, pepper.
1. Cut the onions into cubes. Fold the artichokes in a colander and collect the liquid. Grind the artichokes. Fry the onions in oil and add artichokes. Pour broth, marinade from artichokes and lemon juice. Cover and cook for 20-25 minutes.
2. Boil the rice and discard it in a colander. Also boil in salted water lentils 4-5 minutes and recline in a colander. Chop the parsley. Make mashed potatoes from artichokes. Mix with sour cream and heat. Salt and pepper soup. Stir it with parsley. Spread rice, lentils and soup over the cups for soup.
Artichoke-cucumber-potato dish in bistro style
4 servings of
45 ml of olive oil, 3 tbsp.spoons of animal oil, 225 grams of sliced potatoes( 400 ml), 400 g artichoke bottoms, 1 small cucumber, peeled and cut into thick pieces, 75 grams of coarse cashew nuts, salt and freshly ground black pepper, 3 tbsp.spoons of chopped parsley.
Heat the animal and vegetable oil in a skillet, fry potatoes for 5 minutes on low heat, occasionally tossing. Add artichoke bottoms and stir. After that, add cucumber slices and cook for 1 minute. Put the cashew nuts. Season with salt and pepper. During cooking, the sorting and mixing should be non-stop in order to avoid unnecessary browning. Remove liquid and serve on plates, sprinkling with parsley.
Artichoke soup with cream.
4-6 servings
I large sliced onion, 50 g of butter or margarine, 450 g of purified artichokes, 1.2 l of vegetable broth, 1 large sprig of parsley, 4 tbsp.tablespoons of fat cream, 1 tbsp.spoon of toasted, peeled almonds, salt and freshly ground black pepper.
Stir the onions for 2 minutes after stirring. Add artichokes and, stirring, continue to fry for 2 more minutes. Add broth, put parsley, a little salt and pepper, bring to a boil. Reduce the heat, cover and simmer for 30 minutes( until the artichokes are boiled).Then take out a sprig of parsley, turn the soup into a puree mixture with a mixer and put everything into a saucepan. Pour in the cream and stir. Remove the sample and season with spices, if necessary. Reheat again, without boiling. Pour into warmed plates and, before serving, add sprinkled almonds.