The artichoke, otherwise known as Cynara scolymus is one of the most ancient plants still growing in the world. Today, its extracts — which are obtained from different parts of the plant, like its roots, leaves, and fruit — have long been used as medicinal aids. Read all about artichoke extract benefits.
Therapeutic effects of the artichoke on the liver have been discussed since the 1600s. And modern studies have really begun to confirm the stimulating properties of artichoke extracts on your liver — and even your gallbladder. In fact, the artichoke may be helpful when it comes to:
Helping protect against oxidative stresses
Supporting bile secretion from your liver
Assisting in healthy liver support
Helping to monitor cholesterol levels
The artichoke may also help with certain heart health issues and even blood sugar health.
Finally, the artichoke has been known to help with digestive discomfort, too! So, why not give this recipe and the artichoke a go!
Super easy to make and super delicious!
Serves 4
Prep time: 20 minutes
Cook time: 25 minutes
8 tablespoons extra-virgin olive oil
Juice of 1 organic lemon
1⁄4 teaspoon cayenne pepper powder
20 frozen artichoke hearts, defrosted and patted dry with paper towels
1⁄2 cup almond, coconut, or cassava flour
1⁄2 teaspoon sea salt, preferably iodized, plus additional for serving
1⁄2 teaspoon cracked black pepper
Lemon wedges
First, heat your oven to 400°F.
Then, place 7 tablespoons of the olive oil, lemon juice, and cayenne pepper in a mixing bowl and whisk until blended.
Add the artichoke hearts to the bowl, and stir until well-coated.
Next, coat a rimmed baking sheet with the remaining 1 tablespoon of olive oil.
Place the flour, the salt, and the pepper in a 1-gallon resealable plastic bag. Then, using tongs or your hands, add the artichokes to the bag and shake to lightly cover.
The next thing you’ll want to do is place the artichoke hearts on a baking sheet, and bake for 20 to 25 minutes – turning the artichokes until they’re golden brown and crispy.
Finally, remove them to a serving dish, sprinkle with more salt, if you want, and serve them with lemon wedges.
