Gods artichokes are known properties and benefits curative, in addition to the uses that can be made of this plant in the kitchen. Less well known is the fact that the artichoke that we usually eat, the heart and the underside of the leaves, is also the least active portion.
We do not eat the other parts because they are very bitter, even more bitter than the already bitter heart of artichoke, but for this very reason particularly useful in causing the secretion of bile and the elimination of urea from the body.
THE artichokes, in fact, they are good for the liver and kidneys and this property is known to the point that even in the definition of artichoke found in the Treccani encyclopedia refers to the diuretic and biligenesis action of cynarin, which is the main active ingredient of artichoke.
To fully exploit it properties and benefits, with the less 'appetizing' parts of artichoke you can prepare infusions and decoctions, fresh juice, a tincture or make relaxing foot baths. In short, it is possible to use everything of this plant. Let's see how.
Infusion of artichoke and decoction. You can use the outer leaves, harder, which are usually not consumed and, together or separately, also the roots. The right amount corresponds more or less to half a handful of vegetables for each liter of water. Being a very bitter preparation, it may be advisable to sweeten it with honey.
Artichoke tincture. 400-500 grams of artichoke (leaves and stems) in a liter of alcohol are left to macerate for one or even two weeks. Then it is filtered and used in small doses as a tincture.
Artichoke juice. Simple to prepare with a blender-centrifuge that transforms into artichoke in pulp from which the fresh juice is then filtered. It is usually consumed in spoonful doses, one per day. Also in this case, as for the infusion, a small addition of good honey as a sweetener does not hurt.
On the ancient origins of artichoke there is ample literature, and there is also a good production of scientific studies aimed at safeguarding particular artichoke ecotypes. For example, an interesting PhD thesis presented at the Faculty of Agriculture of the University of Tuscia speaks of this.
The attention of producers and the scientific community depends on the fact that, regardless of the origins of this plant, Italy is the largest producer and consumer of artichokes. The most suitable regions are the southern ones where different varieties have become DOP and IGP.
We find for example: the artichoke spinoso di Sardegna Dop, the Romanesque Igp (without thorns), the artichoke IGP from Tondo di Paestum in Campania, IGP from Brindisi, green from Palermo and artichoke catanese violet. The Nordic exceptions, with more limited production, are the artichoke violet from Tuscany, the spiny artichoke from Albenga, the precocious from Chioggia and the violet from St. Erasmus.
On the cultivation of artichokes, on the properties of this plant and on some tasty recipes you might be interested in these articles: