The artichoke (Cynara scolymus) originated in ancient Egypt. It was introduced to Spain by the Arabs, and is now found in all Mediterranean countries. Organic artichokes are high in vitamin C, fiber, and vitamins B1, B3, B5, and B6. They are also a source of calcium and phosphorus, along with other minerals such as potassium, magnesium, iron, zinc, and cynarin, which have effects on cholesterol and flavonoids. Organic artichokes have diuretic properties, helping to eliminate toxins from the body and prevent fluid retention. They also help stimulate bile production, so their consumption is recommended for liver patients. In cooking, the artichoke is highly versatile; it can be used in soups, grilled, roasted, boiled, and so on. One of the simplest and quickest recipes is using the microwave. You just need to slice the artichoke, season with olive oil, and salt. Cover the container with plastic wrap. Microwave on full power for about 6 minutes. Once cooked, season with a squeeze of lemon, and they’re ready to eat. They are harvested from October to June.
