Print
Fitness Nutriti
Wednesday, April 13, 2011
Why dpn’tyou eat a pinecori
By Joshua Baird ’
Art & Culture Editor
Why would I ever want to
'eat something that looks like it
belongs at the end of a stairrail?
The answer is deliciously simple:
artichokes are both good for you
and taste terrific.
The artichoke, a member of
the thistle family, is not a native
to American shores; in fact, they
originate in parts of Africa. They
are now grown in nearly every
country in the world as well as
cultivated in the United States,
primarily in California.
One of the many health bene­
fits is that they are rich in vitamin
C, which is a great antioxidant,
and fiber, which helps your body
to remove waste from your sys­
tem.
After the artichoke is fully
cooked, remove it from the boil­
ing water and drain before placing
it on a plate and sprinkling it with
a hint of freshly ground pepper.
Gently scrape the meat from
the leaf with your front teeth;
the leaves are tougher and more
fibrous than the meat and are not
meant to be eaten.
Once all the leaves are gone
you will find the artichoke heart,
which is a great-tasting section,
though you will want to scrape
the choke, or fuzz, off of the heart
and throw it away. After all of
this hard work, enjoy that tender
center with just a hint of that
citrus dip.
Photo illustration by Brad Heineke Clackai
Ingredients:
1 whole artichoke
(per person)
2 limes or lemons
1/4 ounce of extra
virgin olive oil
Dash of salt and pepper
Fruit & veggies word seach
z
K G G E
B
D
R
I
B ■ D U
L
A B D
J
C
U
G M L V R X
E
L E i A M J
P
J
R T
S
R B Q
L C M L
S
EMBRY-RIDDLE
T
Aeronautical University
B
E
N
T
P
B
P
R M R L E U
I
P
R A E
P
R
V B
T
R
U L
R
P
Y
B Y L
I
P
K G A C
I
B
S
V W O R
K
V F
U
D G R A P
N
R C
T
K
P
N E
I
B
S
Z H E
E
T H L Y Y Y
P H Y F
0
J
B
S
S
L D K E U
O E 0 Y Z D
A P
P
L
E X
Join the leaders in
1
AVIATION, TRANSPORTATION,«
LOGISTICS and MORE!
C
F M N F M S N K C O
E
WORLDWIDE
E M V- X A
A B 0 K E Q W
T Q M R 0 Z N Z L F A B
I
or until a leaf easily pulls from
the artichoke and the stem is
fork tender. While it is boil­
ing, squeeze the juice from the
limes or lemons into a small
bowl and mix in the olive oil,
salt and pepper.
S
H C X E V R
P
Preparation:
Begin by cutting off the
leaf end by 1/2 - 3/4 inch
and snipping off any additional
thorns. The artichoke(s) should
be placed face down in a
steamer rack and sit over boil­
ing water for 30 to 40 minutes
L G
P H
Undergraduate and graduate programs
Learn in a NEARBY CLASSROOM
or from YOUR HOME!
SEACH KEY
blueberry
strawberry
pear
plum
lemon
grape
apple
lime
artichoke
pinapple
Continuously seeking adjunct!acuity
worldwide.erau.edu/lead
800.522.6787