Artichokes, known as Jerusalem artichoke, vegetable lice, French lily, lotus lily, scientific name Cynarascolymus L., is a perennial herb belonging to the Comopsite genus. Originated from the Mediterranean coast, it was evolved from C. cardunculus L. Most cultivated in France. In the 19th century, it was introduced from France into Shanghai, China. At present, China has a small amount of cultivation in Shanghai, Zhejiang, Hunan, and Yunnan. In recent years, the developed countries such as the United States and Western Europe have increased their consumption and imports of artichokes, and canned products have been in short supply in the international market. To meet the needs of the international market, Taiwan Province of China has a relatively large area for planting and its products are used for export to earn foreign exchange. Artichokes are served with buds, and petioles can be cooked after being softened and cultivated.
The total sepals and receptacles of artichoke buds can be eaten as vegetables, and the roots can be used as medicines to enhance liver function and diuretic effect.
Artichoke buds are rich in nutrition. Each 100 grams of edible portion contains 86.5% of moisture, 2.8 grams of protein, 0.2 grams of fat, 9.9 grams of carbohydrates, vitamin A160 international units, vitamin B10.06 milligrams, vitamins 0.08 milligrams, vitamin 11 milligrams, calcium 51 milligrams, phosphorus 69 Mg, iron 1.1 mg. The leaves containing phytosterone have the effects of treating chronic hepatitis and lowering cholesterol. After the stems and leaves are softened, they can be cooked and fresh. In medicine, stem and leaf processing systems have been used to aid digestion tablets and aperitifs. The serving portion is the bud's total pod and torus, which resembles the scent of a chestnut, which can be eaten fresh, made into sauce, made into soup or processed into canned food. At present, the annual demand for canned artichokes is more than 100,000 tons. Artichokes are also made into candied fruit.
When the buds are eaten, put them in boiling water and cook for 25-45 minutes. When the sepals are easy to open, take them out. Peel off the sepals, slice the total prosthesis, put the two in the bowl, and sprinkle the salted salt for a moment. Scoop up and squeeze. Remove the water and mix with seasoning to make a salad. Or mix with eggs, starch and other pulp, put the pan deep fry until the surface is golden yellow, remove and drain the oil, salt and pepper and eat, have a unique flavor.