THE BENEFICIAL OWNERSHIP OF ARTICHOKE

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Every day is right to devote a little thought to “Nature” which continues to give us , despite all the upheavals mediating which human undertake to destroy it, month to month, she is always there to give us its fruits health and communicates, Also in the food sector, what is best to eat considering the seasonal period. The artichoke is a panacea for health, without exaggerating it brings, in the absence of fat, a significant detoxifying and digestive action. Read the article published by Benessere.com below that I share with you.

THE BENEFICIAL OWNERSHIP OF ARTICHOKE
The artichoke, common name of cynaria scolymus, it is a vegetable that belongs to the composite family. Of Mediterranean origin, practically unknown in the wild, derives from selections of the thistle (Cardo Cardunculus). It is a plant known since ancient times and the current common name derives from the neo-Latin articactus. Artichoke cultivation is more widespread in some Mediterranean countries, especially in Italy, but also in France and Spain, while it is little known in many other states. Sardinia is the region that is most characterized by the cultivation and consumption of this vegetable. Most of the commercial production is intended for fresh consumption, the remainder is used as a preserved or frozen product. Some sources report that the domestic artichoke and thistle derive from the wild one, following a selection process which favored the development of the inflorescence in the first, in the second the midrib of the leaves. It is also a perennial herbaceous plant, with rhizome formation, from whose buds the shoots called "carducci" develop. The stem (high from 50 a 150 cm) it appears straight and robust with longitudinal striations, equipped with large alternate leaves, of a more or less intense green color and in some cases gray in the upper part, lighter and with the classic "beard" on the lower one; the leaves have the characteristic of being rather thorny. The tubular hermaphroditic blue flowers are grouped together in a flower head inflorescence, also called calatis. The flower head includes a base on which the flowers are inserted and their whole is commonly called "fluff". The fruit has an oval shape, elongated, grey-brown in colour. The artichoke requires a mild and fairly humid climate but also resists well to lower temperatures around it 0 degrees.

The best time to grow artichokes
The month of June is considered the most suitable period for growing artichokes and in this month the plant is able to produce 10 a 15 flower heads with a stem that varies from 15 ai 40 cm. The collection, instead, It occurs mainly between the months of November and April.
To be best used and consumed, the artichoke must undergo the following treatment:
1) it is necessary to cut a part of the stem which is cleaned of the external part, hard and woody;
2) even the outermost leaves of the flower are removed as they are too hard to be consumed;
3) cut the top part of the artichoke to remove the internal thorns;
4) the flower head is finally cut into several parts.
Complete these operations, a detailed selection process is carried out, washing and packaging, being careful to maintain all the organoleptic and nutritional characteristics, before placing the artichoke on the market, ready to be consumed.

The properties
Artichokes represent a real mine of active ingredients and boast particular therapeutic virtues. They have very few calories, they are very tasty and have a lot of fiber, as well as a good amount of calcium, phosphorus, magnesium, iron and potassium. They have appetite regulating properties, they boast a diuretic effect and are recommended for solving blood problems colesterolo, diabetes, hypertension, overweight e cellulite. They are also highly appreciated for their tonic and detoxifying characteristics, for its ability to stimulate the liver, calm coughs and contribute to blood purification, strengthen the heart, dissolve the calculations. Artichokes contain a lot of iron thanks to two substances: coloretin and cynarin, present in maximum concentration during the formation of the flower head, which is the part of the plant that is used in cooking. These substances are capable of causing an increase in bile flow and diuresis and in particular cynarin, plays an important role as it manages to lower cholesterol levels. To get a real benefit, it would be necessary to consume this artichoke to the extent of 300 gr. per day for a rather long period. The hepatoprotective and anti-toxic function of the vegetable should also not be underestimated and this is highlighted more on various toxic substances, particularly on alcohol, whose presence in the blood is reduced due to the diuretic effect. Scholars have also found regenerative properties of the liver parenchyma, as well as the ability to improve the secretory and motor functions of the digestive tract, also favoring peristalsis. The “burdock” quality of the artichoke, particularly appreciated, It has a purifying effect especially on the skin, especially the very fatty one, but also in case of acne and pimples in general.

Conservation
When the artichokes are very fresh and have long stems, they can be stored immersed in water, just like fresh flowers. To store them in the fridge, instead, it is necessary to remove the harder external leaves and the stem, wash them, dry them and place them in a plastic bag or airtight container: they will keep for at least 5-6 days. At Last, it is possible to freeze them after having cleaned and blanched them in water with lemon juice, left to cool and placed in rigid containers.

Scientific studies on the artichoke
Some studies indicate the polyphenols contained in artichokes, important molecules that make them particularly healthy: substances notoriously keep their characteristics intact even when steamed, as well as having antioxidant properties and it seems that they are able to protect - albeit partially – from tumors. In research published in "Nutrition and Cancer" it is highlighted that artichoke polyphenols can counteract the oxidative action of free radicals and interfere with the molecular processes that induce tumor transformation. Some healthy volunteers who had consumed a meal based on cooked artichokes were monitored and for the first time it was found in humans that the bioactive molecules present in the artichoke, they have the ability to transfer its active components into circulation. For this reason, scientists are moderately optimistic in believing in the protective possibilities of artichoke substances with regards to tumor pathologies..
The artichoke in diets
If you want to "break" the languor before meals, there is nothing better than artichoke. It is recommended to eat it raw, with a little lemon to soften the bitter taste and also because in this way all its nutritional principles which would otherwise be lost during cooking can be preserved intact. However, you need to choose them carefully: they must be very fresh, i.e. the stem must break with the pressure of a finger and must not bend. With “only” 22 calorie per 100 gr. of the product it would also be advisable to eat the stem and leaves, rich in healthy substances.

Artichoke calories and nutritional values
Per 100gr. of product:
Kcal 22
protein 2,7 gr.
grassi 0,2 gr.
carbohydrates 2,5 gr.
fibre 1,1 gr.
water 84 gr.
carbon hydrates 11,9 gr.
small doses of vitamin A, B1 and C