The artichoke is one of the few vegetables to have as many carbohydrates. Excellent source of energy, the artichoke is not caloric and possesses diuretic properties. The artichoke, a real punch cocktail appreciated by gourmets.
The artichoke and its virtuesArtichokeArtichokeIn ancient times, the artichoke grows wild thistle in the Middle East. After undergoing many crosses, the artichoke has been appreciated in the kitchen as well as for its therapeutic properties. All plant parts are used, and some still used today in the pharmaceutical industry.
The artichoke contains vitamins (A, B, C), minerals (calcium, iron, copper, magnesium, potassium) and fiber (protein, carbohydrates). A medium artichoke covers 20% of daily intake. Health side, artichoke stimulates the production of bile, facilitating the digestion of fats. It tones the liver. The artichoke is a good diuretic, it would also reduce cholesterol and uric acid.
Nutritional Composition per 100g of cooked artichoke:
Calories: 40 kcal - Fibre: 9 g - beta carotene: 87 mg - Vitamin B3: 0.8 mgVitamin B9: 47μg - Vitamin C: 6 mg - Calcium: 44 mg - Iron: 1 mgMagnesium: 27 mg - Phosphorus: 50 mg - Potassium: 300 mg
The artichoke, choose, keep the preparationArtichokesArtichokesSeveral varieties of artichokes available on the market: the purple of Provence, the snub to Britain and the white Hyères. A freshly picked artichokes can be recognized by its plump shape, its scale and tight to the firmness of his head and stem. Like a flower bud, artichoke opens over time, also leaves open too are not good. To the eye, it should be fairly uniform color with no black spots on the tops of leaves, mark a lack of freshness. In the hand, the artichoke should be very heavy. To be sure of his youth, break a piece of a leaf, if a little liquid pearl, is that the vegetable is fresh.
The fresh artichoke should be eaten immediately as it quickly loses its nutritional principles. He still retains a few days in the crisper of the refrigerator if you do not cut the stem. It can also be frozen. Simply blanch them before a few minutes in water lightly with vinegar. In contrast, a cooked artichoke is not conserved, it loads very quickly from toxic compounds. A good reason to choose freezing if you do not have to eat a few days after purchase.
Before cooking, artichokes should be washed thoroughly under running water, sheets turned in a powerful jet. Them slightly apart during flushing, and then make artichoke dip the whole 10 minutes in vinegar water. You can taste the small raw artichoke salad. Mainly, we eat what we call "the artichoke heart" or "artichoke heart", which is the fleshy part of the flowers. With regard to the scales, only the base can be eaten soft. If you want to eat them cooked, prefer cooking with steam, avoid fried or cooked in animal fat, because the artichoke is harder to digest.
Recipe: Artichoke hearts au gratinArtichoke hearts au gratinArtichoke hearts au gratin• Preparation: 15 min• Cooking time: 50 min
• Ingredients for 4 people
• 4 large artichokes• 150 g county• 30 g butter• Salt and pepper• 1 / 2 liter of milk• 50 g flour• 50 g butter• 2 eggs• 1 bunch chives
• Preparation
• Remove the outer leaves. Put the artichokes in a pot of salted water and bring to boil. Bake for 30 minutes. Drain the artichokes in a colander.• Preheat the oven at 6 (180 °). Butter an ovenproof dish. Rid the artichoke of all leaves and hay. Put the money in the dish.• Charge the cheese into strips and arrange them on the artichoke hearts.• Take 20 minutes to broil oven• Serve with white sauce (bechamel) softened herbed egg yolks and egg whites.
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