The Sacred Liver Nourishing in Spring-artichoke

The Sacred Liver Nourishing in Spring-artichoke

1. Peel off the artichoke petals one by one.

2. Peel until the bottom is soft and edible.

3. Cut off the inedible old stems.

4. Peel off the skin on the stem and the bottom of the remaining petals.

5. Cut off the inedible part of the top of the petal.

6. Soak in cold water with lemon juice.

7. Wash the peeled petals.

8. Place the petals from step 7 on the fire and cook until the petals become soft, strain out the original juice.

9. Prepare a tea strainer, thyme, a piece of bay leaf, and leek cut into small pieces.

10. Put the thyme, bay leaves, and leeks into the tea strainer.

11. Peel and dice carrots, onions, and shallots.

12. The sausage is also cut into small dices.

13. Add olive oil to the pot, add onions and shallots and sauté until fragrant.

14. Add sausage and carrots and stir fry.

15. Add the boiled artichoke juice, salt, pepper, and spice-filled tea strainer, put the stems up in a pot, cover the pot and cook until the artichokes are soft, about 15 minutes.

16. Take out the artichokes and place them on a plate.

17. Boil the soup to thicken.

18. Just pour on the artichokes.

Tips:

1. If you are using canned food, the previous steps can be omitted, just take out the artichokes and wash them in water for cooking.

2. Peeled artichokes are easily oxidized, so they should be soaked in water immediately. Lemon juice can help slow down oxidation.



The nutritional value of artichokes is relatively rich. Each 100 grams of edible part of artichokes contains 2.8 grams of protein, 0.2 grams of fat, 9.9 grams of carbohydrates, 160 international units of vitamin A, 10.06 mg of vitamin B, 20.08 mg of vitamin B, and 11 mg of vitamin C. 51 mg of calcium, 69 mg of phosphorus, 1.1 mg of iron, 310 mg of potassium, etc. Artichoke helps reduce blood cholesterol and uric acid, and has the effects of protecting the liver, protecting the liver, and relieving alcohol. For patients with high cholesterol, diabetes, atherosclerosis, chronic hepatitis, and jaundice, eating artichokes is very beneficial. In addition, artichokes also contain cynmarin, flavonoids and asparagine, which are beneficial to the human body. The buds of artichokes can be used to make an aperitif, and the common ones on the market are canned and fresh artichokes. If you buy canned food, it may taste a little bit sour, but it will be much better if you wash it repeatedly with water.



Artichoke contains polyphenolic compounds such as cynmarin, flavonoids, inulin, asparagine and other substances. It is a healthy vegetable with high nutrition. Regular consumption can protect liver and kidney and enhance liver detoxification function, and promote Amino acid metabolism and cholesterol reduction, treatment of indigestion, improvement of gastrointestinal function, prevention of arteriosclerosis, cardiovascular protection and other functions. A study in Japan as early as 1940 pointed out: Artichoke can not only lower cholesterol, but also stimulate the liver to produce bile, help urination, etc.; in the United States, artichoke is used to remove excess water from the body and lower blood lipids and cholesterol. And other health-care vegetables, and capsules and other health-care products have been developed, making them a new favorite. This time, I boiled the artichoke petals into juice and added them to the dishes, or they can be boiled into juice for direct consumption. The taste has the fragrance of green vegetables, the entrance is slightly bitter, and the aftertaste is sweet.