The artichoke – Cynara Scolymus – is a typical spring vegetable in the Mediterranean countries. Already in the IV century BC, the greek historian Teofrasto in the “History of Plants” wrote about “cardui pineae”: according to the description and properties it looks really similar to the artichoke as we know it today.

Currently the artichokes production is widespread in Italy, Spain and France.

The pharmacological and therapeutic properties of artichoke are well known since the 17th century: recent studies confirmed the health benefits.

Among the many benefits the liver and gallbladder stimulating properties are now confirmed. The artichoke is a “choleretic” medicinal plant: artichoke promotes the bile synthesis and secretion.
In general, the choleretics are used in the treatment of gallstones, hepatic failure, dyspepsia, and even in some forms of hypercholesterolemia.

Learn more about the artichoke properties to prevent cardiovascular diseases in a paper from University of Naples.

Artichokes are vegetables rich in dietary fiber and minerals.

Find out in details the Nutrition Artichoke Facts

The artichoke is a vegetable rich in iron: 100 g of artichoke contains 10% of the adult daily requirement.

Make sure to integrate in your meal food rich in vitamin C, this will facilitate the absorption of vegetable iron that would otherwise be lost by our body.
Find a recipe to preserve all Artichoke properties: Artichokes stuffed with risotto

An healthy life-style has as a major component a balanced diet: the Mediterranean Diet is supported by scientific studies as one of the most safe ways to support your health. Make sure to discover all the advantages, without sacrifices on taste!

Article by Fancesca Antonucci