Medicinal value and eating precautions of artichoke

Introduction

Artichoke, also known as chrysanthemum thistle, cardoon, French lily, lotus lily, is a perennial herbaceous plant of the genus Artichoke. It is native to the Mediterranean coast and evolved from cardoon (C.cardunculus L.). It is most cultivated in France. It was introduced to Shanghai from France in the 19th century. At present, it is mainly cultivated in Shanghai, Zhejiang, Hunan, Yunnan and other places in my country. In recent years, the consumption and import volume of artichokes in developed countries such as the United States and Western Europe has continued to increase, and canned products are in short supply in the international market. In order to meet the needs of the international market, Taiwan Province of my country has a large area of ​​planting, and the products are exported to earn foreign exchange. Artichokes are eaten as flower buds, and the petioles can be cooked after softening and cultivation.

Artichoke medicinal value

The bracts and receptacles of artichoke buds can be eaten as vegetables, and the roots can be used as medicine, which has the effects of enhancing liver function and having a diuretic effect.

Artichoke Eating Tips

When eating the flower buds, boil them in boiling water for 25 to 45 minutes, take them out when the sepals are easy to open, peel off the bracts, slice the receptacle, put them both in a pot, sprinkle with refined salt and marinate for a while, take them out and squeeze out the water, mix with seasonings to make a salad. Or mix them with a paste made of eggs, starch, etc., fry them in a pan until the surface is golden brown, take them out and drain the oil, and eat them with pepper salt. Both have a unique flavor.