Artichoke

Artichoke (Cynara scolimus) considered the noblest among the vegetables. This biennial, and perennial often, about which our people are sufficiently aware, comes from the Mediterranean, where it is cultivated for centuries. From its ancient originals almost has not changed, as indicated in the drawings pharaohs tombs of ancient Egypt, where also considered delicious vegetables. It is grown mostly in the coastal regions of Italy and France, as well as on the shores of California.

Artichoke is a plant diet, rich in vitamins and minerals. Flowers from April to August, and harvested in June and July when mature flower heads. It is healing, but it is used for making medicinal preparations use only the leaves. Blue-violet and red-purple flowers that are used in the diet have no curative effect.

The leaves contain cinarin, specific flavonoid compounds, a number of hydroxy-acids. For its somewhat astringent and bitter taste of tannic acid is responsible. That is why before use should be boiled in salt water or lemon. However, it should be noted that its compounds are very sensitive to drying and decay, making the true effectiveness of preparations obtained from fresh plants. If you just have to be dried, then this process should be fast and at an elevated temperature.

Artichoke is rich in potassium and phosphorus, while the presence of calcium and magnesium more frequently than most other vegetables. Manganese has a special value because it is located in the cells of the liver, pancreas, kidney and bone, and participates in the synthesis of glycoproteins, as well as in the synthesis of cholesterol and fatty acids in the liver. It also has plenty of vitamins C, A and B group vitamins. It contains plenty of carbohydrates, a formidable amount of cellulose and minor amounts of fats and proteins. Healing herbs known for centuries, inspired particularly by a bitter compounds in the leaves and roots. For artichoke leaf extract has been confirmed to reduce blood cholesterol levels. They are also good diuretics and therefore is used in kidney.It is recommended, and cirrhosis of the liver, because it improves the flow of bile and liver function. It seems beneficial to the digestive system, eliminating heartburn, feeling of bloating, nausea, vomiting and abdominal pain. Artichoke has powerful antioxidant effects, which effectively protects the liver from toxins and infections, and stimulates the regeneration of liver cells. Traditionally, the artichoke is used for cleansing the body.Treatment is usually carried out early in the spring, but after prolonged administration of drugs, which lasts three to four weeks. The aim is to facilitate the regeneration of the liver, which is loaded increased metabolism and excretion of drugs. It is recommended for people who are occupationally exposed to the negative impact of various organic solvents, varnishes, and people with allergic disorders, caused by a variety of ingredients in foods and other allergens. Helps older people especially with the appearance of uremia, poisoning and toxins that cause the body's own diseased kidneys or delay voiding. It is useful for diabetics and is low in sugar.

Artichoke is not recommended for nursing mothers, because adverse effects on the secretion of milk. Not recommended for people with or who had suspected the presence of stones in the gallbladder and bile duct blockage. The same applies to people with sensitive stomachs, a damaged liver or kidneys.

TREATMENT OF MULTIPLE

Preparations artichoke lowering high cholesterol levels in the blood by acting simultaneously on other important metabolic processes in the body. This herb lowers bad cholesterol and raise levels of good. This is achieved due pojačanbog secretion of bile, to which she also acts, in which liver increases metabolism by converting cholesterol into bile acids.

Unlike statin drugs, artichoke does not reduce cholesterol synthesis, but only increases its degradation. This mechanism is crucial in the final so-called reserve cholesterol transport, during which the organism solves his surplus. Hepatobiliary insufficiency or poor flow of bile, it is often overlooked problem whose consequences are bloating, constipation, problems related to digestion, and elevated cholesterol. Flatulence is generally manifests after eating.

While taking products based on artichokes, avoid cholesterol-rich foods like red meat, eggs, animal fats and refined vegetable oils. Artichoke is taken as a drink a month three times a day, and then once or twice daily as a "maintenance dose". There are tablets and effervescent tablets come in doses of 500 milligrams, which represent the pure extract of artichoke, and has enough to drink a day.

Roasted Vegetables

Artichokes

Carved a little lower part of the cook soup and lemon juice and leave to cool. Then two by two full ragout of fowl, tongue and mushrooms, rolled in flour, egg and bread crumbs and baked on grease.

Cauliflower

Cauliflower pieces the size of an egg that we cooked without being too soft, dry, roll in egg and bread crumbs and cooked in fat. When serving put in the middle of a beautiful rose of cauliflower, and baked around the edge of the green parsley.

Black root

Roots, scratch and put it in water mixed with vinegar, then cut into pieces the length of half a finger thick pieces cut in the 2 or 4 pieces and put on a towel to dry. Now fried with soup, butter, lemon juice, salt and sugar, and one by one piece dipped in beer batter or egg and roll in bread crumbs mixed with the flour and cooked in fat.We serve them as salted vegetables or meat as a garnish.

Mixed vegetables (the French way.)

Green vegetables such as heads of asparagus, peas, broccoli, green beans, etc., as well as the cauliflower boil in salted water and put in hot butter or quickly prepared sauce with butter.

Kardi, black root, the lower parts of the fried artichoke soup with butter and lemon juice, carrot without the lemon in their natural color.

Turnips (carrots), koleraba, shallots or small onions fried on butter, sugar and a little broth, until they get brown. For this purpose, cut a pod lengthwise, cardio, artichokes and the like. diced, the roots also longitudinally, and beets are round or oval shape.

Mixed vegetables in a way vrtlarice called garnish with several kinds of vegetables, when each species by the shape and color as possible to prepare natural hrpimice and add to meat. (In a small cup).

Maccedoine

is a mixture of vegetables priređenog the above manner, which has poured a little sauce of butter and shake, filled into molds, and this over the meat, and then emptied.

Ragout maccedoine

is called a mixture of young greens linked by strong light béchamel sauce, or fasting, which is used with meat or fish. This stew of white or regular carrots, chestnuts, onions and mushrooms little we can add the sausage, which are raw ligation a distance of one finger, cooked in soup or baked, and in these places cut. These small balls and remove the skin with the above ingredients, add Spanish sauce.

Chartreuses

shaken out, the vegetables stuffed with meat, which can serve as a meal after the beef, and also can be prepared in small molds in the shape of a jug and serve as a garnish. A smooth, then top with butter mold, bottom and side overlay paper, decorative Arrange the vegetables and roots. This vegetable keeps the inside layer of stuffing thick fingers, and the interior space is alternately filled with vegetables and meat and cover the filling / spread, and is one hour cook steamed in the oven, and with a lid. After carefully dump out the paper and rub ukrasirno broccoli, cauliflower pieces and the like.

Used for lining the bottom of the heads of asparagus, mushrooms, small, deer-cut mushrooms into slices and slices, cut green beans and the like. For counterparts with the side walls using a white or regular carrots, parsnip, black root, cardio, etc.., All stewed without flour, cut into slices or sticks.

If the bottom goes through the paper, put the stuffing is not quite on the edge. At first agree a line of vegetable sticks, and consolidate it with the stuffing, so that you coat it with egg white. As soon as a red-coated mixture, must be the same height alternately add the meat and vegetables, until the mold is not full. The rows of vegetables in trebaj be so arranged that the exchange stacking direction and color. If you cut slices of cooked carrots or beets, half of them get along each other. To fill the interior fittings are suitable tame or wild fowl, "brizlice" small steaks, sausages, tongue, smoked meats and the like. With certain types of meat goes the following vegetables: the smoked meat or venison braised cabbage as a garnish / coating with carrot or parsnip served filling / spread of pork (like sausage stuffing for roast), and placed inside a pot and a small carrot slices.

If the dish prepared in a mold with the hoops can be removed, this dish might shake out in the middle filled vegetables, and the upper part covered with pieces of meat.

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