Ingredient of the week: Artichokes

Did you know that artichokes are actually flowers of a thistle!? The purple part is the top of the flower bud before it blooms and the “hairy” part is the actual flower which becomes bright purple when it bloom!

How to: Artichokes

But I’ll be the first one to admit, that breaking down artichokes can be intimidating. I don’t have a lot of experience breaking them down either! Below I took step by step photos of how to do so. I always watched this video  from Whole Foods.

Step 1: Cut off the stem.

How to: Artichokes

How to: Artichokes

Step 2: Cut of the top third and trim the tips.

How to: Artichokes

Step 3: Slice in half.

How to: Artichokes

Step 4: Remove the purple leaves and “hair.”

How to: Artichokes

How to: Artichokes

Now you are ready to cook them!

4 Facts on Artichoke Nutrition

  1. Artichokes have high amounts of phytonutrients which are antioxidants. Some research suggests that artichoke hearts have more antioxidant than blueberries, red wine, and dark chocolate. Antioxidants help fight off free radical damage. Free radical damage is linked to cancer.
  2. Artichokes are an excellent source of dietary fiber, like many vegetables. Dietary fiber helps keep you full and also keeps you regular 😉
  3. Artichokes are a good source of folic acid. Folic acid is a B vitamin that is especially important for women of childbearing age to prevent neural tube defects in babies.
  4. Artichokes are a good source of potassium. Potassium is known to help balance sodium in your blood which leads to better maintained blood pressure.

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