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It is a vegetable that is disappearing from our plates. For several years, consumption of artichokes has been decreasing, to the point that market gardeners are worried about their production. Formerly widely consumed, the artichoke is today considered a vegetable that is too expensive but also too complicated to cook. Thus, in France, more than 70% of artichoke consumers are over 60 years old and only 7% of those under 40 say they consume them according to the Prince de Bretagne cooperative, the brand of Breton market gardeners. However, this vegetable has everything to please, and to take care of our health.

According to Doctor William Berrebi, gastroenterologist, the artichoke is rich in fiber, around 5 g per 100 g. Fibers are essential for regulating blood sugar levels, providing a satiating effect and regulating appetite, improving intestinal transit and limiting the contact time between the intestinal mucosa and toxins (pesticides, food additives, alcohol, etc.).

The vegetable is also rich in inulin, “the prebiotic par excellence” says the doctor. “Prebiotics are substances that nourish the intestinal microbiota and therefore intestinal bacteria,” he continues.

Finally, the artichoke is rich in antioxidants, particularly flavonoids, which play an essential role in the prevention of cardiovascular diseases. It would also reduce triglycerides and bad cholesterol levels. It would then be a shame to deprive yourself of it!

To prepare the artichokes, start by trimming them two-thirds of the way up. Then rinse them with plenty of water and break off the tails at the level of the leaves, taking care not to cut them. Next, salt a large pot of cold water. Immerse the vegetables head down, making sure they are well submerged. Once the water boils, let it cook for 25 minutes. The artichoke is cooked when the tip of a knife penetrates easily. If you opt for cooking in a casserole dish, allow 15 to 20 minutes.

Note that it is also possible to cook them in the microwave. Simply place the artichoke in a suitable container filled with water. Allow 1 minute for 100 g at maximum power.

And if you really want to opt for simplicity, choose jarred artichoke hearts to simply place in a salad or on a pizza.


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