Aqua And Chartruese Wedding

HEALTHY EATING: WI ARTICHOKES! Want to Caoda

The artichoke was known in Roman times, as attested by some writings but some more news on its cultivation in Italy date back to the fifteenth century, when the Naples area of \u200b\u200bcultivation of the artichoke spread in Tuscany (Catherine Medici was a great consumer) and subsequently in many other regions. Today, larger crops are found in Liguria, Tuscany, Lazio, Puglia, Sardinia and Sicily.
The artichoke is a plant typical of Mediterranean environments.
its natural cycle is autumn and spring.
E 'is rich in minerals such as iron, sodium, potassium, phosphorus and calcium. Remarkable is its fiber content. For these facilities, the artichoke has many beneficial effects on intestinal functions and is a good regulator of appetite, as well as being easily digestible.
According to recent scientific studies that have shown the beneficial properties, eating artichokes makes me feel good and helps to prevent various diseases. The artichoke is a tonic, a cough suppressant, helps purify the blood, detoxifies and dissolves the stones. Promotes diuresis renal thanks to a beneficial effect on bile secretion and contains inulin, a substance that promotes growth of bifidobacteria in the intestinal microflora (which regularize bowel function) and at the same time inhibits the presence of harmful bacteria. It also has antioxidant effects and potentially cancer.

Obviously the artichokes can be cooked in various ways as a main ingredient or as a secondary but when they are fresh and tender it is advisable to eat raw. After removing the hard outer leaves, cut them into 4 parts. With a sharp knife, cut the ends with plugs and place them in a bowl with water and lemon juice to prevent blackening and wash well. Cut the slices into very thin slices and seasoned with olive oil, salt, pepper and parmesan cheese.

If you want to keep them here longer than the recipe for artichokes in oil.

After being cleaned and stored in water with lemon, boil for a few minutes in water, salt and vinegar. Drain and place on a inclianto so as to facilitate the loss of the water. Fill glass jars aggiungedo ricorprire spices to taste and oil. Get the jars and proceed with the boil: 250cc (20 minutes)-500cc (30 minutes)-1000cc (40 minutes) 1500cc (50 minutes).

Nonno Mario offers you the GRILLED ARTICHOKES preserved in olive oil, delicious and tasty as the cocktails, appetizers and side dishes and the classic ARTICHOKE RISOTTO flavored with garlic and parsley.