Green "lump", which has a lot of useful properties and amazing taste, has won gourmets from around the world. Although there are many people whose word does not cause any association. What is artichoke? It turns out this vegetable-flower.
Known still as a cynara (Cynara), the artichoke refers to perennial plants of the family of Compositae (astroids). The inflorescence of the plant before flowering resembles a pine cone, and at the time of flowering it has large inflorescences and is very similar to a thistle. A person who has never seen him, it's hard to imagine what an artichoke is. After all, the cookery uses its still unrevealed inflorescences, dense and heavy. Therefore, it is not always possible to see a flowering artichoke. The photo will pleasantly surprise you with beautiful blue or blue-violet flowers, collected in inflorescences, reaching in diameter up to 25 cm.
The birthplace of the artichoke is the Mediterranean, where its Spanish ancestor cardon (S. cardunculus) grows. The history of cultivation of this vegetable-flower is rooted in the depth of centuries. It was popular in Egypt, Ancient Rome and Greece, not only as a food product, its medicinal properties were also studied and evaluated. In ancient times the artichoke belonged to a number of powerful aphrodisiacs. In our time, the plant grows on almost all continents.
The world famous artichoke became a delicacy thanks to the French cuisine, whose strong influence on the culinary styles of Europe was indisputable. Thickened parts of the scales of the inflorescence and juicy kolotozlozhe - object of predilection of gourmets, for which artichoke is valued. The preparation of this rather interesting vegetable depends on the different stages of maturation. Dishes from it are appreciated for their wonderful taste. From pickled and canned artichokes prepare various salads, in boiled form, the inflorescences of the vegetable are an independent dish or used as a garnish. Artichokes are also an excellent complementary ingredient for adding to bread, pasta, pizza, pies, desserts and other dishes.
But, it turns out, delicious culinary dishes - this is not all that can yield a crop of an exotic flower vegetable. After studying his healing qualities, you ask yourself: "What is an artichoke?" This is a whole pharmacy in one inflorescence, impressive wealth of its composition. The plant's fertility contains carbohydrates, proteins, inulin, carotene, silymarin, flavonoids, vitamins C, B 1 and B 2 . Artichoke leaves contain substances of cynarine, cinarozoid and a lot of useful acids, such as chlorogenic, folic, coffee and others. Artichoke is simply a deposit of macro- and microelements (iron, calcium, potassium, magnesium, phosphorus, manganese, copper, sodium, zinc, selenium).
Artichoke activates the work of the intestines, improves digestion, stimulates the excretion of slag and other harmful products from the body, has a diuretic effect, cleanses the liver, and works the gallbladder. The substances included in its composition contribute to lowering the level of cholesterol, which has a low density, which helps prevent vascular and heart diseases. The powerful antioxidants contained in the plant neutralize free radicals and prevent the formation of cancer tumors.
It is also worth noting that the artichoke has a minimum calorie content, and therefore does not affect the waist size in any way.
And that is not all. On the question of what an artichoke is, you can answer - the source of energy. And indeed it is. The first country in the world, using artichokes as a source of electricity, was Spain. Genetically modified plants serve as fuel for special biomass power stations.
Not surprisingly, colorful festivals are dedicated to this amazing plant. In the Sicilian town of Cherda, Sagra del Carciofo, an artichoke festival, takes place annually at the end of April. In honor of a useful and beloved vegetable, colorful processions, art exhibitions, concerts are held, and a wide variety of dishes from the vegetable are tasted .
A town Castroville in California - one of the contenders for the title of the world capital of artichokes. Every year the Queen of Artichokes is proclaimed here. By the way, in 1949 she became Marilyn Monroe, who inspired many chefs to the amazing delights of this miracle-vegetable.