All 'Choked Up
The globe artichoke is one of the oldest known cultivated vegetables, originating in Ethiopia, with Italy and California currently being the world’s largest producers. Artichokes are an excellent source of fiber, magnesium and the trace mineral, manganese.
Available seasonally in spring and fall (or year-round in California), the artichoke offers a good source of Vitamin C, folic acid and biotin. Other components of the artichoke have been shown to assist in reducing LDL, known as the “bad” cholesterol.
The artichoke is a member of the thistle family and—like milk thistle—it benefits the liver, protecting against toxins, stress and infection. A Mediterranean home recipe uses fresh artichoke leaf juice mixed with water as a liver tonic. No wonder Yogi Bhajan called the artichoke “a God-given diet for the liver, a medicine for the liver that is very, very beautiful.” Next time you see these lovely veggies, steam them up for a liver-friendly meal that’s worth getting “choked up” over!
Artichoke White Bean Herb Dip (52 KB)
Recommended: The Artichoke Cookbook by Patricia Rain
Sign up for your free Yogamint email, a wealth of healthy tips and treats.