ARTICHOKES: PROPERTIES, NUTRITIONAL VALUES AND HOW TO COOK IT

CURIOSITIES AND PROPERTIES OF THE ARTICHOKE

The artichoke contains 0.15% fat, 3.1% protein, 5.4% fibre, 1% sugar, 85% water ; it is a food rich in natural fibres, minerals,
vitamins and has a low content of available lipids and glycosides, compared to other vegetables and greens. It boasts of having the main vitamins available (vitamin C,
vitamin A, thiamine, riboflavin and niacin), necessary to counteract cellular degeneration and free radicals. In addition it is rich in mineral salts (potassium, calcium, phosphorus, iron), without forgetting that it has among
Its constituents are inulin, an ally of health and good intestinal function. Inulin is able to positively influence the composition of
intestinal microflora , as it is fermented by the bacteria of the intestinal flora to obtain nourishment. Furthermore, it has a role in reducing the amount of cholesterol
in foods and consequently on the lipid composition of the blood, and even has a colon cancer prevention effect. Chlorogenic acid,
one of the compounds present in artichokes, has a significant hypoglycemic effect and contributes to the reduction of intestinal glucose absorption.

Thanks to its countless beneficial properties and high nutritional value , the artichoke has always been called 'the king of vegetable gardens' since ancient times. AND'
cultivated mainly for food and, secondarily, medicinal use.
The artichoke is the bud of a splendid blue-purple flower.
In California there was a beauty contest named after this vegetable: 'Miss California artichoke queen', Marilyn Monroe won it in 1947.

HOW TO USE THE ARTICHOKE IN THE COOKING

The most tender and fresh artichokes can also be eaten raw and cut into thin slices in salads. Good boiled, sautéed, baked and fried. They are used in risotto,
in pasta sauce, soups or omelettes. The waste from cleaning artichokes is high and it is a real shame not to use them, as they contain
bioactives. You can cook leaves and stems (preferably steamed) and then pass them through a food mill to obtain an exquisite cream.
The artichoke is a truly 'generous' plant of which you can use practically everything. The carducci (the new suckers - basal shoots of the plant) or the fresh leaves yes
they use non-caloric sweeteners, protein concentrates to be used in drinks and biscuits for drinks similar to tea, or for the preparation of liqueurs. The fruit is used
for the production of oil and the roots for infusions or together with the leaves, for the production of liqueurs and digestives.

HOW TO STORE AND BUY ARTICHOKES ONLINE

Frutt'it wake up artichokes for you, full, heavy, well closed, without spots , with leaves of a beautiful color and hard stem.

STORE in the refrigerator for up to 5 days, if
They have a beautiful stem, place in a vase with water as if they were flowers. They can be kept clean and blanched in the freezer for 3 months.

NUTRITIONAL VALUE ARTICHOKES