Artichokes: what are they good for? 🆙

Artichokes were widely used for their properties already in ancient Greece and ancient Rome.

I'm a good one source of minerali, above all potassium, and they contain various precious substances to which their very rich properties are owed.

What are artichokes good for?

> Artichokes protect the liver and help purify and strengthen it.
> They stimulate the secretion of bile and prevent the formation of gallstones.
> They contain inulin, a polysaccharide (a soluble fiber) that facilitates digestion, promotes the rebalancing of the intestinal flora and counteracts the formation of intestinal gas.
> Artichokes are, in general, rich in fiber and therefore favor intestinal regularity.
> They help keep cholesterol and triglyceride levels in the blood under control as well as blood sugar levels; therefore constitute a valid aid for cardiovascular health.
> Artichokes, thanks above all to the presence of cinnarine, favor diuresis, that is the secretion of urine, a very important activity because when the body is unable to efficiently eliminate excess fluids, disturbances, even very serious ones, can arise.
> The artichoke, thanks to its limited caloric content, its high satiety index and its diuretic and purifying activity, promotes weight loss.
> Artichokes contain caffeic acid, ferulic acid, silymarin and others antioxidants; therefore, they help to delay cellular aging.
> The artichokes they are rich in B vitamins, especially B9, very important for DNA synthesis and precious for everyone, but especially for pregnant women and for the fetus they carry in their womb, especially in the first phase of pregnancy.

Artichokes: simple and healthy macrobiotic recipes

How to benefit from the properties of artichokes?

The best way to benefit from the qualities of a food is, in general, to include it in the diet during the period in which it is in season..

Supplements can be a valuable aid when, for some reason, the diet is not sufficient to meet the needs of the body, but they should not be the main way of taking nutrients.

In the case of the artichoke, the season begins in autumn and ends in spring; the months to introduce it in one's diet go from November to the end of April.

To fully benefit from all the qualities of artichokes, it is preferable to eat them raw. Of course they must be very fresh and tender, and only the heart must be kept. After having cleaned them and cut them into very thin strips, immerse them immediately in water and lemon juice (orange or pomegranate juice are also good) to prevent them from blackening, but also to give them a more pleasant aroma. Drain and season with extra virgin olive oil, lemon, orange or pomegranate juice (according to taste and season), a pinch of salt and a pinch of pepper.

Of course, artichokes are also excellent cooked and are suitable for the preparation of many recipes, especially side dishes and savory condiments for pasta, rice or other cereals based first courses.