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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
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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
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