Improve Your Health with Globe Artichokes. Try These Lovely Recipe

Globe or Spanish Artichokes are a common component of the healthy Mediterranean diet as they grow easily in the region. Being a perennial plant they are to be found growing on most Fincas and are available from early winter until almost summer.

They have long been valued as a digestive aid and in fact are one of the oldest medicinal plants known to man with reference to its remedial effects dating back as far as 4 B.C. The Greeks and Romans both valued the artichoke highly for its ability to aid digestion after a heavy night banqueting!

As has been the case with so many old remedies recent scientific evidence has now been found to support these claims. Antioxidants present in this remarkable plant actively encourage the production of bile which in turn promotes the digestion of fat and helps to protect the sensitive linings of the intestinal tract. These increased levels of bile enter the duodenum thus stimulating intestinal peristalsis and improving digestion. This increased fat metabolism also has the added benefit of assisting with weight loss

Other ways in which artichokes can help to detoxify the body are due to their restorative and simulative effect upon the liver. One of the livers main functions is the metabolic transformation of nutrients and the detoxification of poisonous substances, particularly prevalent when we have been over indulging! A poorly functioning liver cannot do it’s job properly which results in poorly assimilated nutrients and increased levels of blood toxins, all of which help to explain that morning after syndrome.

The active ingredients in artichokes stimulates and restores the liver and the increased bile production helps in the elimination process of excess toxins. With the liver working more efficiently it can more easily take up the nutrients in our food and thus improve our general health.

Another health benefits of the much neglected artichoke is it’s ability to lower LDL or bad cholesterol thus offering protection against arteriosclerosis. They are also a good source of vitamin C, folate, fibre, potassium, iron, phosphorus, calcium and magnesium and they are low in calories too so you can take advantage of all their health giving benefits without worrying about your figure.

Artichoke Recipes.

Cordoban Artichoke and Potato Casserole

Ingredients.

12 artichokes

50 ml. olive oil

2 cloves garlic

1/2 kilo small new potatoes

lemon

1 tsp. turmeric

100 ml stock or water

1tbs. flour

1 tbs. water

salt and pepper to taste.

Mint sprigs to garnish.

Method

Remove tough outer leaves and trim the base and the tips of the remaining ones. Rub the cuts with lemon and place in a bowl of lemon water so they don’t darken. Heat the oil in a flame proof dish and fry the garlic until toasted. Crush it in a mortar. Dissolve the vinegar in the water. Drain artichokes and add them to the oil in the flame proof dish along with the scrubbed potatoes. Sauté for 5 mins. then stir in flour. Cook for a few further minutes then add stock, crushed garlic, turmeric and salt and pepper. Cover and place in a medium oven for about 1 hour. Garnish with sprigs of mint.

Cheese Stuffed Artichokes.

Ingredients.

6 medium artichokes

1/2 lemon

2 cup soft bread crumbs

3/4 cup grated parmesan cheese

1/3 cup chopped parsley

2 cloves garlic - chopped

salt and pepper

6 tablespoons olive oil

Method.

Wash the artichokes and allow to dry upside down to drain. Cut the stems straight across, leaving a level base so the artichokes will stand upright. Remove the tough outer leaves at the base and cut about ½" off the tips of the remaining leaves. With a sharp knife, slice the top of the artichokes straight across, taking off about 1".As you trim, rub the artichokes with the cut lemon to prevent discoloration. Tap them firmly on a hard surface to force the centre leaves slightly open.

Combine the bread crumbs, cheese, parsley and garlic. Blend well and season with salt and pepper. Distribute the filling among the 6 artichokes, placing some in the centre and tucking some between the spread leaves. Close the leaves gently and arrange the artichokes closely together in a baking pan. Pour 1 Tbsp of oil over each. Add 1 cup of water to the bottom of the pan.
Cover tightly with aluminum foil and bake in a 325 F oven, basting occasionally, for about 1 hour 45 minutes, or until the leaves pull out easily. Add water if necessary to maintain a little liquid in the pan.

Serves 6.

Artichokes with Lemon Sauce

Ingredients.

8-10 artichokes

lemon juice

2 tbs. breadcrumbs

2 cloves of garlic

3 tbs. lemon juice

1 tbs. olive oil

100 ml. water

1 bay leave

salt and pepper to taste.

Method.

Remove the tough outer leaves, trim the base and the tops off the remaining ones. Place in boiling water to which lemon juice has been added. In another saucepan combine breadcrumbs the 3 tbs. lemon juice and oil. Cook slowly until the liquid has evaporated then add the water, bay leaf, salt and pepper. Cook for a few minutes until the sauce has thickened. Drain the artichokes when they are tender, arrange on a serving dish and pour a little sauce into and over each.

Artichokes Sautéed with Serrano Ham.

Ingredients.

12 artichokes

lemon

2 tsps. lemon juice

3 tbs. olive oil

100 grams serrano ham

2 cloves of garlic

2 tbs red wine

salt and pepper

Method.

Remove outer leaves, and cut the remaining ones about 3-4 cms. from the bottom. Cut these pieces in half and rub all over with a cut lemon. Bring the water to the boil with the lemon juice and salt. Place artichoke leaves in this and cook until tender, drain well. Meanwhile sauté the diced ham and garlic in a shallow flame proof dish. Add the drained artichoke and continue to sauté without browning. Add the wine a little more salt and the pepper to taste. Cook until the wine has evaporated, serve at once.

Artichokes stuffed with Smoked Salmon

Ingredients.

3 to 4 hard-cooked eggs, chopped

1/4 cup mayonnaise

1 minced fresh chives

1 tablespoon capers

1/2 teaspoon salt

Juice of 1/2 lemon

6 to 8 ounces smoked salmon, cut or shredded into small pieces

2 large artichokes, cooked, choke removed, and chilled

Lemon wedges

Method

This recipe calls for removing the "choke" or centre of the artichoke. First of all trim and cook the artichokes in boiling water with lemon juice and salt added. Once cool spread the outer leaves pull out the petals covering the choke, and use a teaspoon to scrape out the choke.

Stuffing:-
In a medium bowl, stir together chopped hard-cooked eggs, mayonnaise, chives, capers, salt, and lemon juice. Stir in smoked salmon. Gently spread the leaves of the cooked artichokes. Place smoked salmon salad in the centre of each artichoke. Serve immediately garnished with lemon wedges.

About the author:
Ruth Polak is the owner of www.costadelsol-vacationrentals.com, a web site specializing in holiday villas and apartments on the Costa del Sol and in Rural Andalucia. You will also find lots of information about Spain and Andalucia, in particular.