ARTICHOKES

The artichoke is a thistle-like plant with inedible thorny "leaves" called as bracts. It is native to the regions of southern Europe, North Africa, and the Canary Islands. The thorny bracts protect a mass of tough florets. The edible part makes up approximately 50% of the artichoke (Chu, 2005). Artichokes are very popular in Mediterranean type climates (Italy, Spain, France, Greece, California, etc) and are widely consumed in Mediterranean cultures. It is, however, often avoided elsewhere in the world (Chu, 2005). 

Artichokes are of nutritional interest because of their high mineral and trace element content. The most powerful and useful part of the plant medicinally is, its leaves (Walters, 2009).  The edible part of artichoke is rich in vitamins B, C, E and pro-vitamins. They provide body with necessary amounts of magnesium, copper, manganese, iron, zinc and calcium. Artichokes promote body’s elimination function because of their inulin content. Inulin is a carbohydrate content present in artichokes that gives slightly sweet taste. Artichoke potassium content gives them an astringent property. Ancient Greeks and Romans used the artichoke to cure digestive problems (Science Daily, 2008).

Artichokes are easy to cook. They can be steamed or grilled. Artichokes are packed with vitamins, minerals and phytonutrients that increase health and well-being.  It is also packed with vitamin C, potassium, folic acid and magnesium. One artichoke contains approximately one fourth of the average adult’s daily fiber requirements (Chu, 2005).

References:
Science Daily (2010). Artichoke Leaf Extract Lowers Cholesterol.

Walters, S. (2009). Artichokes Contain Amazing Power. Natural News.

Chu, M. ( 2005). Grilled Artichokes.  Cooking for engineers.