Artichoke protects the liver, heart and kidneys

Thanks to its cleansing power, the artichoke flower protects the liver, heart and kidneys. On the table it impresses with an exquisite taste between sweet and bitter.

The artichoke is a food with an alkalizing effect thanks to its richness in minerals such as calcium, magnesium and potassium, fiber and vitamins. A serving of about 200 grams provides 33% of the phosphorus the body needs per day, 18% of the potassium, 15% of the magnesium and 13% of the calcium. It also provides B vitamins – such as B1, B6 and folic acid – and some vitamin C.

However, the artichoke is characterized above all by a series of substances that occur in very small quantities but have remarkable physiological effects, such as cynarin, which helps protect the liver, or inulin, a fiber that regulates the sugar concentration in the blood lowers after meals and promotes the balance of intestinal flora.

Detoxifying and digestive

Artichoke consumed regularly is able to activate the enzymatic functions of phosphatases, carboxylases and oxidases (the oxidation of fats and the transition from cysteine ​​to cystine occurs faster), accelerates the dissociation of many peroxides (free radicals that damage cells). Helps in the absorption of group B vitamins, promotes liver and kidney function, has an antiarthritic effect and helps detoxify the body. It is also particularly indicated in slimming diets.

The artichoke is also a very wholesome and well-tolerated vegetable, except for people who are prone to intestinal fermentation.

For all these reasons it is particularly indicated in liver and biliary diseases, but also in the following cases:

Kidney disease.

The artichoke increases diuresis and the excretion of urea (a toxic substance that is produced in the body by protein metabolism and must be excreted in the urine). If kidney function is impaired, the urea level in the blood increases and painful gout attacks can occur. It is also useful for fluid retention in oliguria (poor urine production).

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It reduces the tendency of cholesterol to build up on the artery walls and thus has a preventive effect against arteriosclerosis.


The artichoke lowers blood sugar and is rich in inulin, a carbohydrate that is easily absorbed by diabetics.

Skin diseases

Many dermatitis disappear or improve after the liver’s detoxification processes are stimulated. Eating artichokes can improve chronic skin conditions.

In short, the artichoke is a vegetable with multiple therapeutic and culinary uses. You just need to consider a few things to avoid deterioration: It is advisable to avoid cooking for a long time, as cooking for too long will affect the taste and texture. And once cooked, it shouldn’t be stored either because it is colonized by a grayish fungus called Bremia, which could be harmful to your health.

The artichoke, a star on the table

The artichoke is a vegetable that requires a lot of work in the kitchen; You have to cut off part of the base and the hard tips, tear off the more fibrous outer leaves and sometimes remove the fluff from the inside.

Its delicate taste, between bitter and sweet, and its unique culinary properties make it an ideal ingredient for preparing festive and succulent dishes. An example is artichoke hearts or bases, which can be prepared with an infinite number of different fillings. To cook them in the oven, simply cut off the stem, remove some of the outer leaves and season with garlic, salt or a few drops of lemon or tamari, adding them inside while opening them slightly. To prevent drying out, add a little water or stock and a drizzle of olive oil.

The cooking time is difficult to specify. To check if they are done, tear off an outer sheet: if it comes off easily, you can remove them from the oven.

Rosa Guerrero (Health) and Santi Ávalos (Cooking)

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