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They are a vegetable with great nutritional value.
In Greece they are not so popular, even though they can provide very tasty dishes. We find them on the market between spring and summer, although one can easily find them frozen. It is a vegetable that will either be loved from the first moment, or completely removed from the diet. As a country of origin, Algeria is considered, although they are now cultivated in many countries.
Benefits
They have a low fat content, while they are rich in fiber, vitamins, minerals and antioxidants. They are high in folate and vitamins C and K, as well as providing important minerals such as magnesium, phosphorus, potassium and iron. They only have 60 calories per artichoke and about 4 grams of protein.
The benefits it has for human health are many. It can lower bad cholesterol (LDL) and help increase good cholesterol (HDL). This property of theirs is due to the fact that they contain an antioxidant substance that prevents the formation of cholesterol. Also, artichokes, thanks to the plant fibers they contain, help our digestive system and the smooth functioning of the intestine. They probably improve blood pressure and promote good heart function.
The polyphenols they contain help the body’s cells function and protect. They also keep blood sugar at normal levels. It is a food with great nutritional value and it is recommended not to be cooked at very high temperatures, so as not to destroy its nutrients. In fact, in many countries, they are even eaten raw. Artichoke recipes are unique in their nutrition.
Maintenance
As long as they are freshly cut, we can keep them in the refrigerator for about 5 days, if we want to cook them immediately, in a jar of water like a bouquet of flowers. We can also clean them, wash them well and put them in a bag that will be ventilated.
The issue of freezing is quite a bit more complicated. We clean them from the outer leaves until we reach the softest ones. Cut them in half and wash them well, removing the fluff they have inside. As soon as we clean them, we put them in a small basin with a certain amount of lemon, which prevents them from browning, and flour, which softens them and gives them a sweeter taste. Then blanch them in hot water (maximum 3-4 minutes) and immediately cool them down to preserve their color. Once they are dry, we can place them in the freezer, where they are kept for a long time.