Artichoke

• Steamed artichokes are a classic preparation: Cooking artichokes this way until tender makes it easy to peel the leaves and dip them in melted butter or a flavorful aioli for a delicious appetizer. - Grilled artichokes offer a smoky char: Halve or quarter the artichokes, brush with olive oil, and grill until tender and slightly charred for a unique smoky flavor perfect for salads or as a side dish. - Artichoke hearts add a gourmet touch to pasta dishes: Quartered or sliced artichoke hearts enhance pasta sauces with their subtle flavor and tender texture, combining well with creamy or tomato-based sauces. - Braised artichokes become incredibly tender and flavorful: Slow cooking artichokes in wine, broth, and herbs allows them to fully absorb the flavors, resulting in a melt-in-your-mouth texture. - Artichokes can be baked or stuffed with breadcrumbs and cheese: Baking artichokes with a savory filling creates a hearty and satisfying meal, often served as a vegetarian main course. - Sauteed artichokes are a quick and easy side dish: Slicing and sauteing artichokes with garlic, olive oil, and herbs creates a versatile side dish that pairs well with chicken, fish, or pasta.

• Rich in antioxidants that fight free radicals and reduce risk of chronic diseases.
• High in fiber, promoting digestive health and regular bowel movements.
• May help lower bad cholesterol levels (LDL) and improve heart health.
• Supports liver function and detoxification processes.
• Contains inulin, a prebiotic that nourishes beneficial gut bacteria.
• A good source of vitamins and minerals like vitamin C, vitamin K, folate, and magnesium.

Fresh artichokes are best stored in the refrigerator to maintain their moisture and freshness. Before storing, sprinkle the artichoke with a little water and place it in a plastic bag or airtight container. This helps prevent them from drying out. They can typically last up to a week when properly refrigerated. Cooked artichokes should also be refrigerated and used within 2-3 days. Artichoke hearts can be frozen after blanching for longer storage; store in airtight containers or freezer bags.