A rarely used ingredient in Uruguayan cuisine
Just as the old gauchos used to observe it, the artichoke continues to grow in the fields of Uruguay without restrictions, as if guided by an invisible hand. Its beautiful color fills everything within view. There are many regions, regardless of latitude or location, where the artichoke spreads its colors. But beyond that, it is also a food, a product of nature that not only benefits us with its friendly appearance but can also be taken to the table in many forms, enjoyed by many diners, although its consumption has not yet become completely popularized across the country.
The characteristic flower of the artichoke is violet or lilac and is of a size that makes it distinguishable from other flowers. Very similar to an artichoke, the flower can be seen from many meters away. The center of this beautiful flower is edible and not only is this small part filled with natural sugars, but so are its roots and stalk. The variety that can be consumed by humans and even animals is scientifically known as Cynara Cardunculus.
This plant originates from North Africa and more specifically from the Mediterranean zone of the old continent, where it has been cultivated and utilized for consumption for hundreds of years. It arrived in America introduced in the southern region by European colonists, initially on expeditions that were not meant for conquest, which ultimately became part of a series of contributions, despite negative consequences. The artichoke is not an indigenous Latin American species, but today it can be appreciated as a result of those historical movements.
Properties and Benefits of the Artichoke
Among its many properties and benefits, the artichoke is also medicinal. It is a good diuretic, and consuming it helps regulate pancreatic function and cleanses that system, which tends to many diseases. It has medicinal properties, such as aiding with fluid retention, a symptom associated with many deficiencies and linked to ailments of the endocrine system.
One of the most positive aspects of the artichoke is its ability to stimulate bile secretion by the liver. This is crucial in fighting common illnesses like diabetes and very beneficial in cases of dyspepsia, often known as indigestion, which includes a sensation of heaviness after eating, abdominal bloating, frequent belching, and gases. Additionally, it helps prevent the formation of stones in the body, such as gallstones in the gallbladder, which can cause severe pain and, in extreme cases, be fatal.
Eating artichoke can be a great alternative to usual meals and can turn into a delicious appetizer. And what better meal than one that is not only tasty but also good for our health? For the regeneration of liver cells, for example, its consumption acts as a powerful antioxidant that detoxifies the body from any harmful substances, such as alcohol, medications processed by the liver, allergens, and toxins.
The artichoke is composed of 90% water with low caloric content, making it perfect for a low-calorie diet. Preparations using the flower of the artichoke are delicious and healthy, ideal for detoxification and enjoying a rich natural product. Although not very popular, it is a delicacy everyone should try, especially when aiming to care for the body while experiencing a unique gastronomic journey.
