Artichoke, digestive vegetable

Hidden behind an intimidating exterior, the artichoke contains flesh in which many health benefits abound. Part of the same large family as many other popular medicinal plants, this little-known vegetable has nothing to envy of its cousins ​​dandelion, chicory, burdock, milk thistle, chamomile and arnica.

The vegetable of digestion

With its many nutrients, including antioxidants, vitamins A, B1 and B9, potassium, iron and manganese, the artichoke is a beneficial vegetable for the nutrition of the entire body. However, it is mainly for its affinities with the digestive system that it is most coveted. Indeed, it supports and improves the entire digestive process as well as the organs involved.

From entry to exit

In the mouth, its flavor already initiates digestion by stimulating the secretion of gastric juices. In the intestine, its richness in soluble and insoluble fiber ensures a healthier and more complete elimination of intestinal contents. In addition, the presence of inulin (a type of fiber) acts as a prebiotic nourishing the probiotics in the colon. Since elimination does not only occur through stools, the artichoke also stimulates urine production. This vegetable is definitely an elimination champ!

As for elimination…

Did you know that fats are eliminated using bile? And yes ! Without bile, our body is very difficult to digest and effectively eliminate the lipids consumed. The cynarin (a polyphenol) contained in the artichoke contributes to the production and secretion of good quality bile.

Without forgetting the liver

But, what would the digestive system be without the liver? The artichoke is a favorite of our liver organ. Let us briefly recall its functions. The liver is our detoxification device par excellence. It is he, helping others, who has the task of combing through everything that enters our body to eliminate what should not stay there. The artichoke helps with both a protective and tonic action. Among the ingredients suggested for liver cures, it is not by chance that we find the artichoke so often.

Caution

We recommend not consuming artichokes if you are a breastfeeding mother since this vegetable tends to reduce breast milk production. Also, if you suffer from gallstones, you should seek the advice of a doctor before consuming artichoke.

Cooking the artichoke

Many artichoke fans may have different preparation techniques, but here is a very simple one for preparing and consuming it.

1- Remove hard or damaged leaves. Slice the entire stem, or almost. Trim the pointed ends of the leaves with scissors.

2- Place the artichoke in a cauldron of well-salted boiling water*.

3- Cook for 20 to 45 minutes, depending on the size of the artichoke. To find out if it is well cooked, pull a leaf. It should come off easily.

On the plate

Once cooked, the artichoke should be eaten right away. If you wait until the next day, there is a risk of bacterial proliferation causing digestive difficulty and diarrhea.

Prepare a dip to accompany your artichoke. Often, it is suggested to be made with mayonnaise and garlic, but go with your tastes.

To eat it, pull the leaves one by one and simply slide it between your teeth to remove the flesh. Don't eat a whole piece! It is only the pale part, the one furthest towards the center, that is eaten. Repeat the maneuver until the center of the artichoke. Stop at the hay. This part is not edible. If it's cooked well, all those little hairs will come off easily. Once all the hay has been removed, you are left with the heart, the part most appreciated by amateurs.

So ! It's a lot of work, but it's worth it. Don't be fooled by its uninviting appearance, the artichoke has so much to offer your health. Tame it and make a place for it on your plate.

*Cooking vegetables in a pot of boiling water is certainly not the best technique in terms of preserving nutrients. Minerals, being water-soluble, will tend to leave the food into the water. On the other hand, it is possible to saturate the water with salt, limiting the diffusion of minerals in the water. To know if you have added enough, the water should have a strong salty taste.