Globe or Spanish Artichokes are a common component of the healthy Mediterranean diet as they grow easily in the region. Being a perrenial plant they are to be found growing
on most Fincas and are available from early winter until almost summer.
They have long been valued as a
digestive aid and in fact are one of the oldest medicinal plants known to
man with reference to it's remedial effects dating back as far as 4 B.C.
The Greeks and Romans both valued the artichoke highly for it's ability to aid
digestion after a heavy night banqueting!
As has been the case with so many old remedies recent scientific evidence has now
been found to support these claims. Antioxidants present in this remarkable
plant actively encourage the production of bile which in turn promotes
the digestion of fat and helps to protect the sensitive linings of the
intestinal tract. These increased levels of bile enter the duodenum thus
stimulating intestinal peristalsis and improving digestion.This
increased fat metabolism also has the added benefit of assisting with weight
loss
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Other ways in which artichokes can help to detoxify the body are due to
their restorative and stimulative effect upon the liver. One of the livers
main functions is the metabolic transformation of nutrients and the detoxification
of poisonous substances, particularly prevalent when we have been over
indulging! A poorly functioning liver cannot do it's job properly which results
in poorly assimilated nutrients and increased levels of blood toxins,
all of which help to explain that morning after syndrome.
The active ingredients in artichokes stimulates and restores the liver and
the increased bile production helps in the elimination process of excess
toxins. With the liver working more efficiently it can more easily take
up the nutrients in our food and thus improve our general health.
Another health benefits of the much neglected artichoke is it's ability to lower
LDL or bad cholesterol thus offering protection against arteriosclerosis.
They are also a good source of vitamin C, folate,fibre, potassium, iron, phosphorus,
calcium and magnesium and they are low in calories too so you can take
advantage of all their health giving benefits without worrying about your figure!
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Artichoke Recipes.
Cordoban Artichoke and Potato Casserole
Ingredients.
12 artichokes
50 ml. olive oil
2 cloves garlic
1/2 kilo small new potatoes
lemon
1 tsp. turmeric
100 ml stock or water
1tbs. flour
1 tbs. water
salt and pepper to taste.
Mint sprigs to garnish.
Method
Remove tough outer leaves and trim the base and the tips of the remaining ones.
Rub the cuts with lemon and place in a bowl of lemon water so they don't
darken. Heat the oil in a flame proof dish and fry the garlic until toasted.
Crush it in a mortar. Dissolve the vinegar in the water. Drain artichokes
and add them to the oil in the flame proof dish along with the scrubbed
potatoes. Saut:%$eacute; for 5 mins. then stir in flour. Cook for a few further minutes then add
stock, crushed garlic, turmeric and salt and pepper. Cover and place
in a medium oven for about 1 hour. Garnish with sprigs of mint.
Cheese Stuffed Artichokes.
Ingredients.
6 medium artichokes
1/2 lemon
2 cup soft bread crumbs
3/4 cup grated parmesan cheese
1/3 cup chopped parsley
2 cloves garlic - chopped
salt and pepper
6 tablespoons olive oil
Wash the artichokes and allow to dry upside down to drain. Cut the
stems straight across, leaving a level base so the artichokes will
stand upright. Remove the tough outer leaves at the base and cut about 1/2" off the
tips of the remaining leaves. With a sharp knife, slice the top of the artichokes straight across,
taking off about 1".As you trim, rub the artichokes with the cut lemon to prevent
discoloration. Tap them firmly on a hard surface to force the centre
leaves slightly open.
Combine the bread crumbs, cheese, parsley and garlic.
Blend well and season with salt and pepper.
Distribute the filling among the 6 artichokes, placing some in the
centre and tucking some between the spread leaves. Close the leaves
gently and arrange the artichokes closely together in a baking pan.
Pour 1 Tbsp of oil over each. Add 1 cup of water to the bottom of the
pan.
Cover tightly with aluminium foil and bake in a 325 F oven, basting
occasionally, for about 1 hour 45 minutes, or until the leaves pull
out easily. Add water if necessary to maintain a little liquid in the pan.
Serves 6.
Artichokes with Lemon Sauce
Ingredients.
8-10 artichokes
lemon juice
2 tbs. breadcrumbs
2 cloves of garlic
3 tbs. lemon juice
1 tbs. olive oil
100 ml. water
1 bay leave
salt and pepper to taste.
Method.
Remove the tough outer leaves, trim the base and the tops off the remaining ones.
Place in boiling water to which lemon juice has been added. In another saucepan
combine breadcrumbs the 3 tbs. lemon juice and oil. Cook slowly until
the liquid has evaporated then add the water, bay leaf, salt and pepper.
Cook for a few minutes until the sauce has thickened. Drain the artichokes when
they are tender, arrange on a serc:%$iexcl;ving dish and pour a little sauce
into and over each.
Artichokes Saut:%$eacute;ed with Serrano Ham.
Ingredients.
12 artichokes
lemon
2 tsps. lemon juice
3 tbs. olive oil
100 grams serrano ham
2 cloves of garlic
2 tbs red wine
salt and pepper
Method.
Remove outer leaves, and cut the remaining ones about 3-4 cms. from
the bottom. Cut these pieces in half and rub all over with a cut lemon.
Bring the water to the boil with the lemon juice and salt.Place artichoke
leaves in this and cook until tender, drain well.
Meanwhile saut:%$eacute; the diced ham and garlic in a shallow flame proof dish.
Add the drained artichoke and continue to saut:%$eacute; without browning. Add
the wine a little more salt and the pepper to taste. Cook until the wine has
evaporated, serve at once.
Artichokes stuffed with Smoked Salmon
Ingredients.
3 to 4 hard-cooked eggs,chopped
1/4 cup mayonnaise
1 minced fresh chives
1 tablespoon capers
1/2 teaspoon salt
Juice of 1/2 lemon
6 to 8 ounces smoked salmon, cut or shredded into small pieces
2 large artichokes, cooked, choke removed, and chilled
Lemon wedges
Method
This recipe calls for removing the "choke" or centre of the artichoke.
First of all trim and cook the artichokes in boiling water with lemon juice
and salt added. Once cool spread the outer leaves pull out the petals covering the choke, and
use a teaspoon to scrape out the choke.
Stuffing:-
In a medium bowl, stir together chopped hard-cooked eggs, mayonnaise,
chives, capers, salt, and lemon juice. Stir in smoked salmon.
Gently spread the leaves of the cooked artichokes. Place smoked salmon salad
in the centre of each artichoke. Serve immediately garnished with lemon wedges.
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