Stay updated, sign up for our free newsletter to receive useful tips
Full Name Email Id
Powerful Role of Artichokes in Digestion
Most people do not think of artichokes as being helpful for digestion,
but it has powerful benefits to digestive health. The artichoke is
also known as the Cardoon (Scolymus Cardunculus, Linn.)
and has long
been known for its properties in aiding the digestive process. Artichoke
has been used medicinally since the beginning of the 20th century.
The leaves, in particular, have been regarded for their healing properties
and can be eaten directly. Historically, artichoke was brewed as a
tea in order to extract its benefits.
Today the artichoke is most commonly used medicinally as a capsule
or extract (blended or singularly). Artichoke contains caffeoylquinic
acid, which increases bile production and helps the body metabolize
fat. Eating fresh artichokes has benefits and it is delicious. It
can easily be blanched, steamed, or put into soups, stews and salads.
Only the inner flesh of the leaves, the stem and the ‘heart”
of the artichoke can be eaten. Growing artichokes is rarely done in
a home garden because artichoke plants require a large amount of space
to grow. Fresh artichokes are easy to find in supermarkets and farmers
markets, and can be purchased online.
Rate this Article
Excellent
Good
Average
Bad
Terrible
Current Rating
Listed below a few artichoke
recipes provided by the California Artichoke advisory board;
Basic Preparation of Artichokes
1. Use 4 large artichokes
2. Wash artichokes under cold running water
3. Cut off stems at base and remove small bottom leaves
4. Stand artichokes upright in a deep saucepan large enough to hold
snugly
5. Add 1 teaspoon salt and two to three inches boiling water. (Lemon
juice, herbs, garlic powder or onion powder may be added, if desired.)
6. Cover and boil gently 35 to 45 minutes or until base can be pierced
easily with fork. (Add a little more boiling water, if needed.) Turn
artichokes upside down to drain. Cool completely; cover and refrigerate
to chill.
7. Makes 4 artichokes. It is traditional to serve them with melted
butter and garlic.
GRILLED ARTICHOKES
(Recipe for 4 artichokes, 8 servings ½ artichoke each)
This recipe is perfect for the lazy cook, since all preparation can
be done the previous day. The slightly smoky taste compliments the
nuttiness of the artichoke and no dip is necessary, although some
might want to use additional marinade for dipping.
Ingredients:
4 large artichokes
¼ cup balsamic vinegar
¼ cup water ¼ cup soy sauce
1 Tsp minced ginger
¼ cup olive oil
Method
1. Slice artichoke tops off, crosswise. Trim Stems.
2. Boil or steam artichokes until bottoms pierce easily, or a petal
pulls off easily.
3. Drain artichokes. Cool. Cut each artichoke in half lengthwise and
scrape out fuzzy center and any purple tipped petals.
4. Mix remaining ingredients in a large plastic bag. Place artichokes
in the bag and coat all sides of the artichokes. For best flavor,
marinate in the mixture overnight in the refrigerator but should marinate
at least one hour.
5. Drain artichokes. Place cut side down on a grill over a solid bed
of medium coals or gas grill on medium. Grill until lightly browned
on the cut side, 5 to 7 minutes. Turn artichokes over and drizzle
some of the remaining marinade over the artichokes. Grill until petal
tips are lightly charred, 3 to 4 minutes more. Serve hot or room temperature
BAKED ARTICHOKE CASSEROLE
2 medium artichokes
2 tablespoons lemon juice
2 medium onions, sliced thick
2 tablespoons olive oil
1 teaspoon Italian herb seasoning
2 medium tomatoes, sliced
6 ounces mozzarella or
Monterey Jack cheese, sliced
1. Bend back outer petals of each artichoke until they snap off easily
near base. Edible portion of petals should remain on artichoke bottom.
2. Continue to snap off and discard thick petals until central core
of pale green petals is reached: Trim brown end of stem and cut off
top 2-inches of artichokes; discard.
3. Pare outer dark green surface layer from artichoke bottoms. Cut
out center petals and fuzzy centers.
4. Slice artichoke bottoms about 1/4-inch thick. Toss with lemon juice
to prevent discoloration; set aside.
5. Sauté onions in olive oil 5 to 8 minutes or until tender
6. Spoon evenly into 2-quart oven-proof baking dish. Sprinkle with
Italian herb seasoning. Arrange tomato slices, artichoke slices and
cheese slices on onions, over-lapping slightly in center of dish.
7. Cover dish with lid or foil. Bake at 375°F for 40 minutes.
Makes 4 servings.
Some Cautions When Using Herbs For Digestion
The good news is that there are no risks associated with eating artichokes,
or drinking most herbal teas. The biggest risk to consumers comes
from taking herbal supplements that were purchased over the counter
without consulting a doctor first. It makes sense to talk to you primary
care physician before you begin taking any kind of supplement in order
to avoid having an allergic or adverse reaction. Consumers also have
experienced problems related to herbal supplements that act adversely
with prescription drugs they may be taking. Any kind of herbal supplement
should be avoided during pregnancy or by women who are breast-feeding.
Some other common side effects of herbal supplements may include:
Nausea
Vomiting
Insomnia
Restlessness
Vertigo
Tremors
Seizures
Dizziness
Headache
Dry mouth
Nausea
Flatulence
Change in bowel conditions
If you are unfamiliar with what herbs for digestion to take, or unsure
of where to start, it is recommended that you consult your primary
care physician, healthcare professional , or a professionally trained
herbalist or homeopath before you began taking any kind of herbal
supplement. Living longer, healthier lives is something that most
of us strive for; and good digestive health is an important part of
that process. Using herbs to help aid in digestion can be a good way
to prevent digestive problems from becoming chronic as well as help
you optimize your overall health naturally.
Excellent
Good
Average
Bad
Terrible
