The artichoke is considered one of nature’s magical plants, known to have many benefits for our health, especially against liver diseases. Although its origin are not completely known, there is a general consensus among experts that the artichoke originally is from the Mediterranean, and especially Cyprus. The ancient Greeks and Romans knew the artichoke well, and used to call it Cynara.
The artichoke is cultivated throughout the northern part of Cyprus and especially in the Iskele region.The plant has blue and purple flowers, grows up to 0.5-1.5 and can produce for years. Currently, it is the season for artichoke and it can be found in every grocery store. Both the heart and leaves are edible and cooked artichoke is often used as an appetizer or snack.
The beautiful vagatable is an ingredient to some of the most popular dishes in North Cyprus such as meat dolmar. The artichoke is rich in minerals like no other fruit or vegetable, and is also rich in potassium, calcium and manganese, as well as vitamins A, B1 and C. Thanks to these vitamins and minerals the artichoke rinse the liver and ensures a proper flow of bile. It also helps with the digestion of foods containing flour, acting diuretic and can help prevent arterial calcification.
It is also said that those who eat a lot of artichoke looks younger, because the high content of vitamins.
Artichoke is also known to increase libido, increase your appetite, have anti-fever effect, increase body strength, be good for the nerves and help with rheumatism, diarrhea and hepatitis.
Eating at least 60 artichokes, during its season, believed to immunize the body from all diseases.
