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Digital Subscriptions > PlantBased > October-17 > THE ART OF ARTICHOKE

THE ART OF ARTICHOKE

It’s time to tackle this versatile and tasty green

Artichokes can seem intimidating if you’ve never used them in cooking before. With the look of a relic from a medieval museum, they don’t seem all that appealing at first glance, and certainly don’t seem like an easy meal option. As a result, they have become side-lined from the kitchen in favour of veg classics (such as carrots and broccoli) and trendy new additions (avocado and sweet potatoes).

The artichoke’s creamy, substantial texture has been championed since Roman times though, and a recent study from the University of Colorado Boulder even found that the good stomach bacteria and metabolic by-products released from eating artichokes can help to reduce stress levels. It is time for artichokes to become a mainstay in every plant based kitchen.

ARTICHOKE TEA:

Most popular in Vietnam, artichoke tea is used to aid digestion and like the plant itself is rich in folates, vitamins and minerals. It’s also caffeine-free and a natural remedy for heartburn.

Whether you plan to add it to soups, salads or pasta, roast it, steam it, or marinate it, the versatility of artichoke makes it a great, new addition to your pantry.

Often labelled a vegetable, the artichoke is in fact a flower, similar to broccoli or cauliflower. Being the immature product of a type of thistle plant, when used for food they are usually harvested before the flower blooms, as this gives them far more flavour and makes them easier to cook. If an artichoke is left to flower then the plant will produce a bright purple thistle, not dissimilar to that of the spear thistle, commonly associated with Scotland. However, the artichokes we eat are grown far from the British Isles. Requiring a hotter climate for growth, they tend to come from southern European countries like Italy and Spain, or from areas of South America.

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About PlantBased

Welcome to the first ever issue of PlantBased magazine! The times are changing and this is perhaps the most exciting time for the vegan movement that we’ve ever seen. You may be questioning why it is, therefore, that the title of this magazine has changed from Cook Vegan to PlantBased. Everything in this magazine is still vegan and we only want to expand and improve upon the content that you’re used to. However, we believe that if we are to make veganism more accessible for all, it is important that everybody feels a part of it; under our new title we feel we can encourage even more people to embrace a plant based lifestyle. Everybody eats plants. The tricky thing can be convincing people that they needn’t eat anything other than plants. With over 75 plant based recipes and ideas, we think we have the magazine that can prove to anybody that plant based eating is delicious and exciting! The food revolution is only just beginning — I hope you will join us and I look forward to being a part of this revolution together.
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