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Bet you can't you guess which vegetable has the most antioxidant power? If you said yams, spinach, or tomatoes you'd be wrong.. It's artichokes, the incredible super food! How? Because artichokes are more loaded with antioxidants than almost all commonly eaten foods! In a study published in the American Journal of Clinical Nutrition it was found that artichokes have more antioxidants than all other vegetables and were fourth in antioxidant content of all more that 1000 commonly eaten foods and beverages tested. Antioxidants protect us from free radicals (from chemicals, heavy metals and other poisons) that can harm cells and cause disease. Though they are pale in color, artichokes pack a nutritional wallop better than many deeply colored other foods. Did you know that artichokes are a member of the thistle family? Mediterranean peoples have been eating them for thousands of years. They considered artichokes to be an aphrodisiac, a diuretic, and a breath freshener. Some even used them for their deodorant power. They have been used medicinally for blood cleansing, to increase bile flow, and for liver detoxification. Silimaryn, a very strong liver protectant and antioxidant is found in artichokes. One artichoke has only 25 calories (without the mayonnaise) but has 16 essential nutrients. For example, one artichoke provides 6% of the Recommended Daily Value of phosphorus, 10% of magnesium, 8% of manganese, 10% of chromium, 5% of potassium, 4% of iron and 2% of calcium and iron. Artichokes are also a good source of fiber (12% of the RDV), vitamin C (10% of the RDV), and folate (10% of the RDV). Artichokes are available nearly year round and are a delicious and nutritious treat that should be enjoyed often. Now you know all about them. But how do you cook them? Courtesy of the California Artichoke Board ( http://www.artichokes.org/ ) plus few dips to add some flavor...   4 Large California Artichokes Wash artichokes under cold running water. Cut off stems at base and remove small bottom leaves. Stand artichokes upright in deep saucepan large enough to hold snugly. Add 1 teaspoon salt and two to three inches boiling water. (Lemon juice, herbs, garlic powder or onion powder may be added, if desired.) Cover and boil gently 35 to 45 minutes or until base can be pierced easily with fork. (Add a little more boiling water, if needed.) Turn artichokes upside down to drain. Cool completely; cover and refrigerate to chill. Makes 4 artichokes. CREAMY THAI DIP ¼   cup creamy peanut butter ¼   cup firmly packed brown sugar 2   tablespoons cider vinegar 2   tablespoons soy sauce 1   teaspoon sesame oil 1 /8    teaspoon ground ginger Combine all ingredients; mix well. Makes ¾ cup. Variation: For "Oriental Dip," omit peanut butter. HONEY MUSTARD DIP ¼   cup prepared mustard 2   tablespoons cider vinegar 2   tablespoons soy sauce 2   tablespoons honey Combine all ingredients; mix well. Makes about 3/4 cup.   "SHIP AHOY!" DIP 1   can (6-1/2 ounces) minced clams 2   tablespoons reserved clam juice 3   ounces cream cheese softened 1   teaspoon lemon juice ¼   teaspoon garlic salt Drain clams, reserving 2 tablespoons clam juice. Blend cream cheese with lemon juice and garlic salt. Stir in clams and reserved clam juice. Refrigerate until ready to serve. Makes about 3/4 cup.   Order Metal Free    Order Body Detox    BodyHealth Complete   BodyHealth Complete+Detox   Order MAP  Order Healthy-Thin   Copyright © 2007Optimum Health Report, All Rights Reserved. Disclaimer