General Description

The artichoke is a large thistle-like herb. The artichoke is native to the mediterranean ares of Europe. Its leaves are green in color while the heart or core is a whitish green color. Both the heart and leaves are edible. Some people prefer the leaves and others prefer the heart. Their is no universal favorite part of the artichoke. The answer mostly depends on who you ask.

Beneficial Nutrients

Artichokes contain many beneficial nutrients. Some of those include: lutelin, cynarin, cynaropicrin, cynaroside, dicaffeoylquinic acid, scolymoside, Vitamin C, folate, magnesium, and iron.

Functions

• stimulates appetite
• increases bile sectretion
• protects liver cells
• lowers cholesterol
• protects against the negative effects of alcohol

The Role of Fiber

Artichokes are a excellent source of fiber. The lack of fiber in most americans diets leads to indigestion and bloating. Generally laxatives and stool softeners are not needed when there is sufficient fiber in the diet.

Preperation, Uses, and Tips

Be sure to wash the artichokes before cooking them. After washing cut off the spiky tips of the leaves. Then submerge the artichokes in a large pot of water or vinegar. Bring to a boil, then cook for 25 to 30 minutes.