It is not uncommon to eat flowers with flowers. Osmanthus, jasmine, roses to chrysanthemums... Beautiful flowers always bring surprise and satisfaction to the taste buds and appreciative flowers that can be eaten, not to mention vegetables that use flowers as ingredients, such as cauliflower, cauliflower, and artichokes—introducing Artichoke Powder Today.
Artichoke, alias chrysanthemum thistle, French lily, lotus lily perennial herb. Native to the Mediterranean coast, it evolved from the artichoke. Most cultivated in France. In the 19th century, it was introduced to Shanghai in my country from France. Artichokes mostly appear on the side dishes of Western food. Its flower buds can be eaten directly, and the petioles can be cooked after softened cultivation. In the eyes of foreigners, artichokes are the king of vegetables from the Mediterranean, and they are costly. Artichokes are covered with thick calyx. Only the roots of cabbage and calyx are soft and edible. They are light in taste and crispy. They have commonly used vegetables in Western cooking. Artichokes are rich in vitamins, iron, cynarin, flavonoids, and other beneficial ingredients to the human body. It should be noted that its English spelling is easily confused with Jerusalem Artichoke.
The flower buds are rich in nutrients, and the leaves contain cynarin, which has a good effect on treating chronic hepatitis and lowering cholesterol. After softening, the stems and leaves can be used for cooking and have a fresh taste. Stems and leaves have been used in medicine to make digestive tablets and aperitifs.
Artichoke buds' involucral bracts and receptacles can be eaten as vegetables, and the roots can be used as medicines to enhance liver function and diuretic effects. The feeding part is the involucre and the receptacle of the flower bud, which has a chestnut-like aroma and can be eaten fresh, made into sauce, made into soup, or processed into canned food. The world's annual demand for canned artichokes is more than 100,000 tons; the sepals of artichokes are also made into candied fruit.
Artichokes are delicious; the taste is not as crisp as the appearance, but with a sweetness similar to potato and walnut, a sticky and elastic taste, and a slightly floral aroma and a hint of greenness.
Among them, the essential part of the artichoke - is choy sum; the heart of the artichoke extract has a light freshness, and sweetness will reverberate in the mouth after eating.
