Artichokes are a nutrient-dense vegetable that provides several essential vitamins and minerals. My family really loves them, it was a staple of our table when I was. child living in France. Here is my family recipe.
Such a pretty vegetable. Perfect for display in the kitchen before cooking.Don't you think?
Cook in vegetable stock for in between 30 and 40 mins, depending on the size. They are ready when you can put a leaf of the edge easily.
Rinse under cold water, dry and make a dressing.
Make a vinaigrette (oil, mustard, vinegar and salt and pepper) and then add an egg chopped up really finely.
Prepare an extra bowl for discarded leaves. Pull off the outer leaves one at a time. Dip the base of the leaf into the vinaigrette and then pull the leaf. through your teeth to remove the tender, edible part.
Don't forget to eat the heart at the end by first discarding the smaller, translucent leaves that are near the center of the artichoke. Use a spoon to scrape off the prickly fibers that are beneath them.
One medium artichoke provides about 7 grams of fiber, almost one-third of your daily recommended fiber intake.
Artichokes are a good source of potassium, with one artichoke providing a similar amount of potassium to that of a medium banana.
A whole artichoke provides about 9% Daily Value of phosphorus, another vital nutrient for supporting the body's functions using and storing energy, forming bones and teeth, and filtering waste in the kidneys. Artichokes are known for their antioxidant properties. Antioxidants are compounds found in vegetables and fruits that can fight off free radicals, molecules that could damage cells.Artichokes are an excellent source of folate, which is a B vitamin that researchers have found to be potentially beneficial in reducing inflammation that causes allergies and asthma. Artichokes are also a good source of vitamin K, vitamin C, vitamin B6, thiamine, riboflavin, niacin, magnesium, and manganese.