What is the artichoke?
The artichoke, whose scientific name is Cynara cardunculus, is a vegetable plant, from the Asteraceae family, whose flower bud is either round or conical, depending on the species. Its color is green or purple and its flavor ranges from bitter to sweet and sweet. This flower can reach 1.5 m in height.
The artichoke is in fact a cultivated thistle, it does not exist in the wild. It was born from a selection process carried out by horticulturists from North Africa, Egypt or Ethiopia. The word artichoke appeared at the beginning of the 16th century, it is borrowed from the northern Italian “articiocco”, itself taken from Arabic.
The Greeks and Romans already lent him medicinal virtues. This flower over time also acquired a reputation as an aphrodisiac food and was often forbidden to women. However, it was a woman who encouraged its culture in France: the queen of Italian origin and wife of Henry II, Catherine de Medici. The artichoke also became one of the favorite foods of Louis XIV, who liked it so much that his gardener grew up to five different species at Versailles: White, Green, Violet, Red and Sweet of Genoa.
What are the properties of the artichoke?
- The artichoke is full of health benefits, it contains vitamins B9 (folic acid), vitamin K, vitamin C And provitamin A. It also has a high content of both soluble and insoluble fibre, trace elements and minerals (zinc, ironcopper, calcium, potassium, magnesium).
- Its wealth in cynarin (polyphenol) and fiber gives it draining and diuretic properties in the kidneys and liver. A medium artichoke offers no less than 4.7 grams of fiber, almost 20% of the recommended daily intake for women. It contributes to regulate intestinal transit and to support bile production. It constitutes complex carbohydrates, these are not transformed during digestion and thus remain in the intestine of which they stimulate the operation. It is therefore a major asset for combating digestive disorders.
- It has choleretic virtues, that is to say that the cynarin it contains has stimulating properties on the production and elimination of bile by the liver. This has the effect of accelerating intestinal transit, reducing abdominal pain, constipation linked to liver failure, as well as the feeling of heaviness in the stomach (also called dyspepsia).
- The artichoke has anti-inflammatory properties. It alleviates rheumatic pain and arthritic attacks. It is also part of the treatment of gout and osteoarthritis.
- It promotes liver healing (useful in cases of jaundice or cirrhosis) and its high luteolin content has an anti-cholesterol effect which helps reduce cardiovascular risks.
- Its fiber intake would also limit the risk of colon and intestinal cancer, while its polyphenols would reduce the risk of liver cancer (hepatocarcinoma).
How to consume the artichoke?
The artichoke is used in herbal medicine to detox the liver and kidneys, in the form of capsules, tablets, dried leaves or infusions. It can also be eaten as a vegetable (leaves and heart), but in this case, it must be consumed within 48 hours of cooking, because beyond that, the artichoke generates toxic components.
Good to know : The artichoke cure should not exceed two weeks, whether in the form of capsules (at a rate of 400 to 600 mg/day), infusion (a coffee cup of infusion three times a day, obtained in infusing a teaspoon of artichoke leaves in boiling water) or even dried leaves (2 g of dried leaves three times a day).
What are the different varieties of artichokes?
The artichoke is now known to be grown in Brittany and the south of France. Each of the varieties has their specificity, the best known are:
- the Camus Breton which has a gray-green color and a melting artichoke heart. This one is never eaten raw and it will have to be steamed or in hot water for it to be edible.
- the Thorny despite its name, it is a tender variety, it is produced in the Nice region and in Italy. It owes its name to the spiny end of its bracts.
- the Violet of Provence, smaller than the Breton variety, it is, as its name suggests, deep purple and green. It can thus be eaten both raw and cooked and offers a very delicate taste and a melting heart in the mouth.
Depending on the growing regions, you will find other varieties of artichokes with different characteristics.
How to choose the artichoke?
Choose a heavy, firm artichoke with brittle leaves. If the top of the leaves is black, it means that it has been picked for a long time. The leaves should also be tight, because the artichoke being the bud of a flower, open bracts indicate that it is overripe, therefore hard and with a lot of hay. If you choose the purple artichoke from Provence, its leaves should be very purple.
Why cook artichokes upside down?
This is to prevent the water from remaining in the heart of the artichoke. Whichever technique you prefer, drain the artichoke, turning the head down so that it doesn’t soak up the water.
Why are there hairs in the artichoke?
We must remember that the artichoke is a flower, it is a cousin of wild thistles, and even dandelions. The beige and raw hairs inside the artichoke (commonly called the artichoke bottom), is none other than a flower bud, that is to say, the receptacle of the flowers unblooming of the plant. These then form the hay, a kind of hair that covers the artichoke heart. It contains several hairs, florets, in a single bud. Each hair is brought to develop, to change color and form with the other hairs a small purple tuft on the outside. The bracts, these large scales on the outside, form with the base, the heart of the artichoke. When it blooms outdoors, the pollen can spread and fertilize the female parts. This makes it possible to make seeds.
Can you eat artichoke flowers?
The beige, raw hairs inside the artichoke should not be eaten or you risk choking. Once the artichoke flowers, its flowers, not being toxic, can be eaten, but they do not taste good.
In growing artichokes, they are picked gradually before the flower matures, which will allow new buds to form. They must be cultivated before the flower develops.
How to store artichokes?
Raw artichokes will keep for 4-5 days in the refrigerator. It is also possible to store them at room temperature like all flowers. If the artichoke still has its stem, place it in a container with a bottom of water.
Avoid keeping the artichoke after cooking, because even in the cool, once cooked, it oxidizes quickly, and can give rise to toxic compounds.
The artichoke hearts, stripped of the hay and leaves, can be frozen. To do this, you must first blanch them by putting a little lemon in the cooking water so that they keep their beautiful green color. be frozen for up to 6 months.
What are the contraindications of the artichoke?
There are some contraindications to the consumption of artichokes. This concerns people who suffer from hepatic insufficiency, that is to say subjects with cholangitis, gallstones or even an obstruction of the bile ducts.
Without constituting real contraindications, it is important to know that the artichoke can generate transient undesirable effects after a cure of artichoke leaves. These side effects are nausea, heartburn, gas, mild diarrhea and loss of appetite.
In the form of a food supplement, it is not recommended for breastfeeding women.
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