Useful and therapeutic properties of artichoke seed , or prickly
Artichoke (soups a scolymus L.) - a perennial plant of the family Asteraceae.In appearance very similar to the artichoke thistle: it has the same large leaves and large inflorescences head, but they are larger and blue.The word artichoke Arabic origin and means an earth thorn.Artichoke eaten in Ancient Rome and Greece.In XV-XVI centuries it became ubiquitous plant in gardens.From Italy, the culture of artichoke spread to other countries.In Russia, unfortunately, it is still underestimated the value of this useful vegetable and cultivated it in small amounts and yet artichoke - a valuable vegetable.In the food are fleshy receptacle and thickened base scales wrapper inflorescences.They cut to uncovering.The composition
inflorescences artichoke include carbohydrates (15%), nitrogenous compounds (3.26%), a small amount of fat (0.22%), vitamin A (0.4 mg%), B (0.15 mg%)B (0.05 mg%), C (11 mg%).Artichoke, like all Compositae, inulin has a composition that is easily digested and used as a substitute for star
Ways to use
artichoke - a valuable dietary product that is useful for both children and adults, especially the elderly and patients with atherosclerosis.This effect is due to the presence in the plant tsinarin which reduces cholesterol in blood.It was also noted choleretic and diuretic effect tsinarin.In folk medicine, a decoction of the leaves of the artichoke is prescribed for treatment of liver and biliary tract, treats jaundice.
Artichoke - a wonderful plant that is used in the treatment of cellulite and have many useful properties.For this reason, try to regularly use it for food.Artichoke activates intestinal activity and is useful in the treatment of constipation, as it helps eliminate toxins from the body.By acting on the liver, it stimulates the body's output of waste products from her tissue, and has a diuretic effect and accelerates the body of excess fluid.Furthermore, artichoke facilitates removal of fat from the fat cells and therefore is an important component of any weight loss diet.
Baskets artichoke can be stuffed with meat and stew, canned, added to vegetable salads.Artichokes cooked in Provencal, Sicilian, in Naples, in Spanish, Greek.We offer to cook artichokes in Spanish: 1 lemon, 150 g of sweet red pepper, 100 g tomatoes, 150 grams of sausage hunting.10 artichoke bottoms cut into 4 pieces, boil (15 minutes).The fireproof dish pour a little vegetable oil, put the artichokes and pour the lemon juice and water to the level of vegetables.Tightly close the lid and cook in the oven.150 g of sweet pepper bake, peel, cut into strips and add to 100 g of chopped tomatoes spassirovannyh.The mixture is added to the artichokes and put out another 15 minutes.Post to hot artichokes roasted on the grill hunting sausages or sausages, sprinkle with finely chopped greens.
artichokes soup with lentils
Preparation time: 35 min.In one portion 210 kcal.
1 onion, 220 g of canned artichoke bottoms, 1 tbsp.tablespoon of vegetable oil, 400 ml of vegetable broth, juice of 1/2 lemon, 40 g wild rice, salt, 40 grams of red lentils, 1 bunch of parsley, 150 g sour cream, pepper.
1. Onion cut into cubes.Tilt in a colander artichokes and collect liquid.Chop artichokes.Saute onion in oil and add the artichokes.Pour in the broth, marinade out of the artichokes and lemon juice.Cover and cook for 20-25 minutes.
2. Boil rice and drain.Also, boil in salted water for 4-5 minutes, lentils and drain.Chopped parsley.Make broth in mashed artichokes.Mix the sour cream and heat.Salt and pepper soup.Mix it with parsley.Arrange the cups for soup rice, lentils and pour soup.
artichokes, cucumber and potato dish in the style of a bistro
45 ml of olive oil, 3 tbsp.spoon of butter, 225 g chopped (diced 1 cm) of potatoes, 400 grams of artichoke bottoms, 1 peeled and cut into thick chunks small cucumber, 75 g gruborezanyh cashew nuts, salt and freshly ground black pepper, 3 tbsp.tablespoons sliced parsley.
Preheat a skillet animal and vegetable oil, fry the potatoes 5 minutes on low heat, tossing occasionally.Add the artichoke bottoms and stir.Then add slices of cucumber and cook for 1 minute strictly.Stir cashews.Season with salt and pepper.In the process of cooking sorting and mixing must be non-stop in order to avoid excessive browning.Remove the liquid, and serve on plates, sprinkle with parsley.
artichoke soup with cream.
I big chopped onion, 50 g butter or margarine, 450 g of purified artichoke, 1.2 liters of vegetable broth, 1 large sprig of parsley, 4 tablespoons.tablespoons heavy cream, 1 tbsp.spoon roasted, peeled almonds, salt and freshly ground black pepper.
While stirring, fry the onion for 2 minutes.Add the artichokes and stirring, continue to fry for 2 minutes.Add the broth, put the parsley, a little salt and pepper, bring to a boil.Reduce heat, cover and cook at low boil for 30 minutes (until the artichokes are not seethe).Then take a sprig of parsley, turn the soup into a blender puree the mass of all the transfer to a saucepan.Pour in the cream and stir.Remove the sample and re-charge the spices if necessary.Again, heat, not boiling.Ladle into warmed plates and before you bring to the table, sprinkle with toasted almonds.