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Artichoke

Artichoke


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If we pick up the stains from the garden, we have work :)) I explain: first we put in a small bowl cold water, 2 tablespoons of flour and 2 chopped lemons with which we rub the cleaned artichokes.

to the dances, the tip is cut, which is closed, like a flower bud and with the help of a spoon, we dig out all the purple fluff, until we reach the pulp and we remove the first layer of the tail.

we have in a bowl the dill and the onion tails sprinkled with a pinch of salt with which we fill the artichokes. in the miracle pot we place a bed of greenery over which we put the stuffed artichokes with the tail up.

sprinkle the greens on top, add the diced potatoes and carrots, olive oil, lemon juice, season with salt and add less water than a finger.

boil for 20 minutes on the right heat after the miracle pot is ready and ready.

serve cold as it is better and the strings that remain strong we just pass between the teeth :)



Artichoke "Roman style" & # 8211 Ingredient

  • 10-12 pieces of artichoke
  • 150 ml. extra virgin olive oil
  • 450 ml. of water
  • 1-2 cloves of garlic
  • 3-4 sprigs of mint, in addition, chopped fresh mint for sprinkling at the end and pepper to taste
  • in addition, the juice of 1 lemon and plenty of cold water for cleaning

Roman artichokes, how to prepare:

1. I will not insist on how artichokes are cleaned, although the process takes some time and requires some skill, but you can find all the explanations in the article published earlier, Artichoke, how do I clean it, how do I eat it? I just mention that the artichoke bought from Selgros was quite young, with no down formed inside, so there was no need to dig out the artichokes, I just cut the tip, I shortened the leaves around until they came to look like a rosebud and the stalks, tender enough to be eaten too, I peeled them in a thin layer with a vegetable peeler.

2. As I cleaned the artichokes, I put them in cold water with lemon juice, so that they do not oxidize. Here's how nice cleaned artichokes look at the end.

3. Salt the artichokes and place them in a saucepan, squeezing them next to each other. Add the crushed garlic or cut into thin slices, the mint sprigs then pour the extra virgin olive oil.

4. Add 450 ml to the pan. of water, cover the pan with the lid and put on high heat. Allow to cook until the water has completely evaporated (it is very simple, you will hear an intense sizzling, it is a sign that the water has evaporated and the artichokes are cooking in oil). Lift the lid, check that the artichokes can be easily pierced with a fork and if so, it is a sign that they are ready. Otherwise, turn them over carefully, add a little water and simmer them under the lid for a few more minutes, until they are well cooked.

5. The cooked artichoke being very fragile, it is left to cool well in the pan, only then it will be removed and transferred to a plate.

6. Finally, arrange nicely and serve cold, sprinkled with oil from the pan and sprinkled with a little fresh mint. With a good bread, with a crispy crust, it will be a wonderful entree!


Jerusalem artichoke, artichoke from Jerusalem - cultivation, properties, recipes

Jerusalem artichokes , known and under the the name of artichokes from Jerusalem , is a very universal plant. It can be treated both as an arable plant and as an ornamental plant. Artichokes from Jerusalem grow very well in our climate. It produces nutritious underground tubers, which are not only tasty, but also healthy. Here's what it looks like cultivation of artichokes from Jerusalem to Poland and the properties, use and recipes for Jerusalem artichokes. What ever it is worth knowing about the artichokes from Jerusalem can be found in this article!

Jerusalem artichoke, artichoke from Jerusalem

Artichokes from Jerusalem - description

The actual name of the artichoke in Jerusalem is the artichoke in Jerusalem or Helianthus tuberosus . Belongs family Asteraceae . His home continent is North America. As the name suggests, Jerusalem artichoke produces edible and nutritious underground tubers. Jerusalem artichoke has very low cultivation requirements and is often wild, which is why in some places it is already considered a common weed.

Jerusalem artichoke can grow up to 1-2 m in height . Produces strong stems covered with white hairs. The leaves are large, ovate or lanceolate. The edge of the leaf is strongly serrated. The entire leaf is covered with coarse hairs.

The artichoke flowers in Jerusalem are quite large, yellow and characteristic of the Asteraceae family. They consist of lingual and tubular flowers. The fruit is achene. In our climate, artichokes from Jerusalem do not produce seeds.

Artichokes from Jerusalem - healing properties and application

Jerusalem artichoke has a number of valuable health properties . It is worth including Jerusalem artichoke in your diet, because it contains vitamins A, B1, B2, B6, C, E. It is interesting that vitamins C and B1 provide 2 times more than potatoes!

Jerusalem artichoke is also rich in valuable minerals - zinc, phosphorus, iron, potassium and calcium. It is a very good source of valuable silica and contains large amounts of inulin, which allows this plant to or included in the diet for diabetics .

Inulin contained in Jerusalem artichoke , combined with pectins and fiber, binds a large amount of harmful compounds (heavy metals, cholesterol, fatty acids) and stimulates the contractility of the intestinal walls. Because of this fact, Consumption of Jerusalem artichoke helps detoxify the body and prevents constipation .

Artichoke tubers from Jerusalem can be sliced ​​and eaten raw

Artichoke tubers from Jerusalem, consume a lot of time , improve the results of blood tests, stabilize blood pressure, strengthen the immune system and help restore the correct microflora in the digestive tract. Jerusalem artichoke also protects the liver and supports the urinary tract in the fight against infections.

If you want to use the health properties of Jerusalem artichoke listed here, you should, however, remember to we initially consume artichokes from Jerusalem in small quantities because the body needs to get used to its digestion . Otherwise, the laxative effect of the intestine may be too strong.

Due to its properties, Jerusalem artichoke was also used as a fodder plant for cattle, pigs and sheep. Both tubers and green mass are useful here. The above-ground part of Jerusalem artichoke can be fed to animals in the form of green fodder or silage.

Jerusalem artichoke attracts beneficial insects , bees (autumn flowering is a great use for autumn) and birds. Unfortunately, he also likes aphids harmful to plants. Sometimes, however, it is used by gardeners in a clever way - the easy-to-cultivate Jerusalem artichoke is planted to attract aphids and distract them from other crops.

Jerusalem artichokes - where to buy, is it worth planting in the garden?

What are the advantages and disadvantages of Jerusalem artichoke? Jerusalem artichoke is worth planting in the garden and why do some people say that Jerusalem artichoke is a weed? Learn about the nutritional value of artichoke tubers in Jerusalem, their uses in the kitchen, and other possible garden uses. And if you decide - then where can you buy artichoke tubers from Jerusalem? See if anyone in the forums will share it with you! More.

Growing artichokes from Jerusalem

As I mentioned before , Jerusalem artichoke is an unsafe plant . It is usually grown in the same place for 2-3 years. If it is grown longer, the yields will be much lower.

Soil requirements Topinambut

Jerusalem artichoke has similar soil requirements with potatoes. The best soil is fertile, deep, moderately moist and aerated. When it grows on clay soil, it produces less yield. On the other hand, artichokes from Jerusalem do better than potatoes on poor soils.

Thermal requirements of Jerusalem artichoke

The optimum growing temperature for growing Jerusalem artichoke is 18-26 ° C. In our climate, Jerusalem artichoke is completely resistant to frost and hibernates very well.

Before planting artichokes from Jerusalem, the soil should be weeded, dug and well fertilized. For this purpose, organic fertilizers and green manures are used. During the vegetation, you can also use mineral fertilizers, especially those rich in potassium.

Jerusalem artichoke blooming in the garden

It is recommended to spray the base of the stems with soil, which will improve the statics artichoke of Jerusalem. If we have a smaller number of tuberous sunflowers, they can be stake or shortened to about 1.5 m. To improve yield, it is worth removing the flower buds. During the drought, the artichoke from Jerusalem should be added additionally.

Propagation and planting of Jerusalem artichoke

Due to the size obtained, planting distance Jerusalem artichoke it is very important. Jerusalem artichoke tubers are placed in the ground at a distance of 30-60 cm between the tubers and in rows every 70 cm to 1 m. We can also plant Jerusalem artichoke in a large container. In this way we will limit its spread and make the harvest easier. However, don't forget to use good drainage.

If we plant artichokes from Jerusalem in the ground, don't forget to dig into the root barrier , which will allow us to control the uncontrolled growth of the plant.

How is Jerusalem artichoke used? What to do with this?

See the unusual artichoke collection in Jerusalem, as a result of which one of the Forowicz had to somehow handle up to 18 kg of dug Jerusalem artichoke tubers. What did he do with them and what is the future of this year's artichoke harvest in Jerusalem? See how Tadek from our forum took artichokes from Jerusalem! More.

What to plant next to artichokes in Jerusalem?

Artichokes from Jerusalem grow quite tall and can cast shade on other plants. Thus, in the vegetable garden, it is worth planting plants near artichokes in Jerusalem that will take advantage of its shade . The Jerusalem artichoke cover will benefit: cucumbers, lettuce, spinach, broccoli, cauliflower, cabbage, melons.

However, tomatoes and potatoes should not be planted near Jerusalem artichokes , whose growth weakens significantly.

In decorative flower beds in the company artichokes of Jerusalem , artichokes, rudbeckia, sage and milk look good.

Jerusalem artichoke - harvesting and storage

Artichoke tubers from Jerusalem are harvested in the fall until the first frost . They can be stored buried in the ground and gradually dug up, depending on needs, they will be fresh until spring. Artichoke tubers from Jerusalem can also be stored in the refrigerator for about 2 weeks. You can store them in a cool place under sand and peat, they will stay that way for about 5 months. The worst thing about artichoke tubers in Jerusalem is the dry air that makes them dry.

Artichokes from Jerusalem - diseases and pests

In our climate, artichokes from Jerusalem do not have many dangerous diseases or pests, and the possible damage to cultivation is small. The most dangerous pests are moss and moss, which can feed on artichoke tubers from Jerusalem. . Snails sometimes appear on the leaves and stems of artichokes in Jerusalem, but they are not dangerous for edible tubers.

Among the diseases of on the leaves and stems of Jerusalem artichoke , sometimes symptoms of powdery mildew can be observed under form of whitish, ground coating. Usually, it is enough to regularly cut parts of plants with visible symptoms to prevent further spread of the disease.

Artichoke leaves from Jerusalem affected by powdery mildew

A dangerous disease of Jerusalem artichoke is the rust of the sunflower , caused by the fungus Puccinia helianthi . The first symptoms are yellow-orange spots, about 5 mm in diameter, on the top of the leaves. The cup-shaped, orange, convex growths appear directly under the spots, on the underside of the leaves, then the brown, lumpy, dusty uredinia, with a diameter of about 1.5 mm. Leaves that are severely damaged can die. On older, yellowed leaves, first brown pillows and then black, hard - telia appear on both sides.

Photo by Howard F. Schwartz, photo licensed under CC BY 3.0, Wikimedia Commons

Other diseases that can occur on artichokes from Jerusalem are: gray mold and curd rot.

Artichoke diseases in Jerusalem can be combated by spraying Scorpion 325 SC (use 10 ml of agent in 2-7 liters of water, which is enough to spray 100 m² of Jerusalem artichoke culture).

Topinambour recipes

What does the artichoke taste like in Jerusalem?

When it comes to the taste of Jerusalem artichoke , its tubers taste similar to Brazil nuts or artichokes. In general, it can be said that the artichoke from Jerusalem has a sweet, slightly nutty aroma.

Contrary to appearances, you can find a lot of recipes for artichokes from Jerusalem. In other countries it is a very popular plant. Not only is its nutritional properties high, but it is also healthy and tasty. It's worth knowing that Jerusalem artichokes can be fried, cooked, baked and even eaten raw . Apparently, it tastes very good in tea in the form of a thin slice instead of lemon. Remember, though, that artichoke tubers from Jerusalem they have carminative properties, so it's worth adding a piece of cumin or baking soda to dishes.

Artichoke pancakes from Jerusalem

Artichoke pancakes from Jerusalem they are an interesting recipe made from Jerusalem artichokes .

Ingredients: 2.5 glasses of Jerusalem artichokes with coarse mesh, 2 tablespoons flour, 1/3 cup milk, 1-2 eggs, salt and pepper and vegetable oil.

Put all the ingredients, except the oil, in a large bowl and mix well so that the consistency is similar to that of potato pancakes. Then heat the pan and pour oil on it. Put the dough and fry the cakes, just like the potato pancakes. After removing them from the pan, place them on a plate with a paper towel so that the excess oil drains.

Artichoke pancakes from Jerusalem have best taste when they cool a little, or you can grate a little cheese on them.


Restrictions and contraindications to receive artichoke Jerusalem syrup

There are no serious contraindications to the use of Jerusalem artichoke tuber syrup. A product can only be harmful if poor quality raw materials have been used to create it or the storage rules have been violated. This food supplement is also contraindicated for people with individual intolerance to its chemical component.

Some restrictions apply to flatulence and biliary disease. In this case, the daily dose of the substance should be kept to a minimum, but it is not necessary to completely eliminate it from the diet.

It's important! No matter how useful artichoke syrup is in Jerusalem, it is not recommended to abuse it, so as not to turn its benefit into harm. Overdose stimulates flatulence and causes intestinal colic.


Artichoke potatoes (= artichokes) in yellow


Until the spring we can take advantage of the fact that it still exists artichokes (as in many places in the south we call artichokes). It is a vegetable that begins to be harvested in October and that in the Mediterranean area continues to be harvested until spring (if the frost allows it). With a high fiber content, artichoke is widely used in low calorie diets and can be tasted in a thousand and one recipes. Minced with potatoes as if they were meat, they are delicious and it is a low-calorie, 100% vegetable dish and can be one perfect dish for lunch.
Ingredients (4 people): 4-5 artichokes or artichokes, 3 cloves garlic, 1 onion, half a glass of Fino de Jerez, a carrot, 4 beautiful potatoes, 2 tablespoons extra virgin olive oil, salt, ground black pepper, a pinch of ground saffron .

Preparation: We clean the artichoke under the tap and remove the hardest and ugliest outer leaves. We keep the rod, which we clean with the help of a peeler and we keep the central part. Cut the artichokes into 4 (there are those who put them in water with lemon so as not to darken, but later they will taste a lot as these citrus parsley is also a good antioxidant and an added alternative to water).

In a large saucepan, add the oil and sauté the chopped onion and sliced ​​garlic. Saute the seasoned artichoke for a few minutes, add the saffron and mix. Then pour the fine wine and let the alcohol evaporate for a few minutes. Let them cook in that juice for a few more minutes to soften (if they haven't released much liquid, add half a glass of water).

Peel the potatoes and click on them (as for RIOJANA POTATOES). We clean the carrot and cut it into slices. Add the potatoes and carrots to the pot and cover with water add a pinch of salt. Cook until potatoes are tender (about 20 minutes). Rectify the spice and serve.

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Full article: Recetin »recipes» Potato recipes » Artichoke potatoes (= artichokes) in yellow


What are the health benefits of artichokes?

Some notable health benefits of artichokes include a high content of antioxidants that can help prevent cancer, control weight, control blood sugar and diabetes, plus their ability to provide a good source of fiber and other nutrients.

While artichoke hearts are often the most available and consumed part of the artichoke plant, don't give up artichoke leaves fast enough. The leaves are actually where many of the strongest nutrients in artichokes are stored.

In fact, artichoke extract supplements, which have become more popular in recent years due to the various health-promoting benefits of the heart, are largely derived from antioxidants and phytonutrients found in the leaves of this vegetable.

Artichoke leaf extracts are used for their liver protective properties (hepato) and also have anti-carcinogenic, antioxidant, antiviral and antibacterial effects.

Nutritional data on artichokes

According to USDA nutrition data, a medium-sized boiled artichoke (approximately 120 grams) contains approximately:

-63.6 calories
-14.3 grams of carbohydrates
-3.5 grams of protein
-0.4 grams of fat
-10.3 grams of fiber
-107 micrograms folate (27% RDA)
-17.8 micrograms vitamin K (22% RDA)
-8.9 milligrams of vitamin C (15% RDA)
-50.4 milligrams of magnesium (13% RDA)
-0.3 milligrams of manganese (13% DZR)
-343 milligrams of potassium (10% RDA)
-87.6 milligrams of phosphorus (9% RDA)
-0.2 milligrams of copper (8% RDA)
-1.3 milligrams of niacin (7% RDA)
-0.1 milligrams of riboflavin (6% RDA)
-0.1 milligrams of vitamin B6 (5% RDA)
-0.1 milligrams thiamine (4% RDA)
-0.7 milligrams of iron (4% RDA)
-0.3 milligrams of pantothenic acid (3% RDA)
-25.2 milligrams of calcium (3% RDA)
-0.5 milligrams of zinc (3% RDA)
In addition it contains some vitamins A, vitamin E, choline, betaine, omega-3 and omega-6.

Are there many carbohydrates in artichokes?

Note that this vegetable has a high fiber content, so although it contains 14 grams of carbohydrates, the 10 grams of fiber make "net carbohydrates" only four grams. This makes it a natural vegetable with a rich taste for the keto diet.

The nutritional value is also impressive, given that one provides only about 60 calories, but over 10% of the daily needs of six essential nutrients.


Artichokes: what do they do well?

Artichokes have been widely used for their properties already in ancient Greece and ancient Rome.

They are a source Hi of minerals and, in particular potassium, and contain several precious substances to which it owes its very rich properties.

What artichokes do I do well?

& gt Artichoke protects the liver and helps to purify and strengthen it.

& gt Stimulates bile secretion and prevents the formation of bile stones.

& gt They contain inulin, a polysaccharide (soluble fiber) that facilitates digestion, promotes rebalancing of the intestinal flora and counteracts the formation of intestinal gas.

& gt Artichokes is generally rich in fiber and therefore promotes intestinal regularity.

& gt They help keep cholesterol and triglycerides in the blood and even control blood sugar levels. therefore, they are a valuable aid to cardiovascular health.

& gt Artichokes, primarily due to the presence of cyanarin, promotes diuresis, ie urine secretion, a very important activity because, when the body fails to effectively eliminate excess fluid, serious disorders can occur.

& gt Artichoke, due to its limited caloric content, high satiety index and diuretic and purifying activity promotes weight loss .

Artichoke contains caffeic acid, ferulic acid, silymarin and others antioxidants therefore, they help to delay cellular aging.

& gt Artichoke is rich in B vitamins, especially B9, very important for DNA synthesis and valuable for everyone, but especially for pregnant women and the fetus they carry in their womb, especially in the first phase of pregnancy.

Artichokes: simple and healthy macrobiotic recipes

How to benefit from the properties of artichokes?

The best way to benefit from the qualities of a food is, in general, to include it in the diet during the period when it is in season. .

Supplements can be a valuable help when, for some reason, diet is not enough to meet the body's needs, but it should not be the main way to take in nutrients.

In the case of artichokes, the season begins in autumn and ends in spring the months of introduction into the diet run from November to the end of April .

To fully benefit from all the qualities of artichoke, it is preferable to consume them raw . Of course, they must be very fresh and very delicate and only the heart must be preserved. After you have cleaned them and cut them into very thin strips, immediately immerse them in water and lemon juice (orange or pomegranate juice is also good) to prevent them from darkening, but also for to give them a more pleasant aroma. Drain and season with extra virgin olive oil, lemon, orange or pomegranate juice (according to taste and season), a pinch of salt and a pinch of pepper.

Naturally, artichokes are also excellent cooked and are suitable for the preparation of many recipes, especially side dishes and tasty spices for pasta dishes based on pasta, rice or other cereals.


ARTICHOKE WITH MUSTAR VINEGAR

I ate artichokes for the first time at a restaurant in a fish combination with rice garnish and at that time it seemed exceptional. Although I no longer have such a strong taste in mind, I can't tell if it was fresh or preserved.

The other day I saw her on a stall in Obor Square and I stuck to her to the satisfaction of the lady who was quite surprised by the delight that could be read on my face. I was sorry for her disappointment looking at the few boxes she had exhibited along with some exotic fruits from which she offered customers a piece to convince themselves of their quality and fresh taste. Unfortunately, the artichoke could not be tested and risked being left with a rather small amount that was going to deteriorate, although the extraordinary price had dropped a lot compared to the small and bitter ones that I had seen only a week ago in a hypermarket.

I decided to prepare a fairly simple recipe for artichoke with mustard vinaigrette and I recommend you try it at least once because it seems like a really special snack.

Ingredient:

  • 2 medium artichokes
  • 1 onion
  • 1 carrot
  • 1 celery stalk
  • 2 tablespoons vinegar
  • 100 ml. White wine
  • 1 bay leaf
  • 1 tablespoon olive oil

For the mustard vinaigrette:

  • 1 tablespoon Dijon mustard
  • 1 teaspoon of wine vinegar
  • 1 small clove of garlic (optional)
  • 100 ml. rapeseed or sunflower oil
  • salt and pepper to taste

Preparation method:

1 To start, boil a pot with 2 liters of water in which you add a whole onion, a few slices of carrot, bay leaf and a stalk of celery. Let them boil well to get a vegetable background, then add the wine, vinegar and a tablespoon of olive oil. Put a teaspoon of grated salt and let the vegetable soup boil for a few more minutes.

2 Prepare a bowl of cold water in which you squeeze the juice from half a lemon and cut a few more slices to make sure you have it with you as soon as you clean the artichokes. It oxidizes quite quickly and it is recommended to immerse it as quickly as possible in lemon water while cleaning the next one.

3 Tear off the artichoke tail or cut it as close as possible to the bulb and then remove the first leaves from the edge. Cut the tips of the remaining leaves at the base with kitchen scissors, then use the knife and remove the top of the artichoke completely. You don't need it, especially since it consumes only the fleshy part of the bottom of each leaf and the extraordinary core that is left to wait a little until you reach it. Ideally, the fibrous medium above the core should be removed from the beginning because it is not edible, but it is quite difficult, especially if you want to keep the shape of this wonderful "thistle" for a more appetizing presentation on the plate. After the thermal preparation and after consuming the leaves, it will be removed very easily with a spoon and you will discover with pleasure the long-awaited core.

4 After cleaning the two artichokes, bring them to the right boil in the vegetable broth for at least half an hour or depending on the size. They can be tested if they are ready by inserting the tip of a knife at their base, where the tail was cut or by plucking a leaf from the third row (almost in the middle). If it comes out easily, it means that the artichokes are cooked enough.

5 For the vinaigrette put in a bowl the mustard, the garlic given on the fine grater and a teaspoon of wine vinegar. Season and mix well. Lightly pour the oil into a very thin thread over the mustard paste and emulsify if necessary with 2 tablespoons of hot water.

6 When the artichokes are ready, let them drain in a sieve with the tip down for a few minutes then serve with the mustard vinaigrette.


Artichoke pate with parsley and garlic & # 8211 Lenten recipe

Have you ever thought that artichokes can be made into a spreadable paste with a phenomenal taste and consistency! Well, today I received a can of artichokes and honestly I don't really like canned food, so I decided to change them.

Artichoke is used in the same way, from tea, salads but also for medicinal purposes. It is used to eliminate heartburn, high cholesterol, irritable bowel syndrome, kidney problems, anemia, water retention, etc.

From a few ingredients and a food processor you will get an excellent pate. With a creamy and creamy texture, it is ideal for any time of the day, from breakfast to dinner, even for a snack on the run between meals.

Stay tuned for the list of ingredients and you will get not only a tasty dish, but also a very healthy one, where we also say that it is vegan!

Ingredient:

  • 500 g of artichoke in olive oil, if not found in olive oil, can drain.
  • 2 bundles of parsley
  • 2-3 cloves of garlic, depending on how fragrant you want it to be
  • 50-70 ml of olive oil
  • 2-3 tablespoons of white wine or apple cider vinegar, both go pretty well
  • Salt and pepper to taste

Method of preparation:

We put all the ingredients in a food processor, except the olive oil.

Mix until you get a creamy and fine paste.

If necessary, add more oil. I added about 70 milliliters, because even though they were in olive oil, they didn't have enough.

Transfer to a saucepan with a capacitive and store in the refrigerator for up to a week.

It can be spread on a slice of toast or used as a dressing in a salad. It can also accompany a slice of grilled meat for those who do not fast!


Artichokes & # 8211 What are the properties and effects of the plant

Used both in gastronomy for the floral receptacle and in natural medicine, where especially the root and fruits are used, the artichoke plant is recognized for its benefits especially on the liver, heart health and cholesterol levels. We will discuss these aspects and many other details in detail in the next article.

May help lower blood sugar: A study published by Science Direct mentions that artichokes boiled (100 g), reduced postprandial glucose levels and implicitly insulin levels, 30 minutes after meals. In addition, artichoke consumption can help slow down the activity of alpha-glucosidase, a lysosomal enzyme that breaks down starch into glucose and influences the regulation of blood sugar.

Provides support in regulating intestinal transit: Datorita continutului mare de fibre, consumul de anghinare poate contribui la reducerea constipatiei, ajuta la imbunatatirea tranzitului intestinal si ofera suport in curele de slabire. Conform specialistilor, cele 9,1 grame de fibre pe care le contine o anghinare medie reprezinta aproximativ 25% din doza zilnica recomandata.

Poate ajuta la detoxifierea ficatului si a vezicii biliare
Datorita faptului ca anghinarea contine pana la 6% cynaropicrin si cinarin, substante amare cu rol antioxidant care stimuleaza secretia bilei, anghinarea ajuta la detoxifierea ficatului si a vezicii biliare.

Poate oferi suport in reglarea tensiunii arteriale: Avand un efect pozitiv asupra nivelului de colesterol din sange, anghinarea poate influenta si nivelul tensiunii arteriale. Un studiu4 realizat de „Department of Internal Medicine and Cardiology”, de la Scoala de Medicina din Iran a evidentiat acest lucru. Cercetarea a fost realizata pe un grup de 98 de barbati diagnosticati cu hipertensiune arteriala, carora timp de 12 saptamani li s-a administrat extractul de anghinare. Rezultatul obtinut a fost o reducere a tensiunii arteriale sistolice si diastolice cu o medie de 2,76, respectiv de 2,85 mmHg.

Contribuie la: – producerea şi eliminarea de bilă – protejarea şi regenerarea celulei hepatice – îndepărtarea compuşilor toxici din ficat – menţinerea concentraţiei normale a colesterolului şi grăsimilor în sânge şi la nivelul ficatului – menţinerea în concentraţii normale a acidului uric din sânge – eliminarea tendinţei de evacuare lentă a scaunului.


  • 4 anghinare
  • 2 linguri de ulei extravirgin de masline
  • 1 clove of garlic
  • freshly ground salt and pepper
  • 120 ml apa
  • 300 g rice for risotto
  • 1 ceapa mica(sau o salota)
  • 3 linguri de ulei e.v. de masline
  • 50 ml dry white wine
  • 1litru supa de legume
  • parmezan ras pentru servit

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