Artichokes

Artichokes are a wonderful and nutritious vegetable that is not widely consumed in North America. However, they have a long history; in ancient times, their leaves were used to treat liver disorders such as jaundice. Artichokes are also high in dietary fiber, minerals, and antioxidants. Artichokes contain up to 4.7 mmol of antioxidants per 3.5 ounces, according to a FRAP study (100 grams).

Artichokes are particularly high in antioxidant chlorogenic acid. According to research, chlorogenic acid's antioxidant and anti-inflammatory properties may lessen the incidence of some malignancies, type 2 diabetes, and heart disease. Artichokes' antioxidant content varies depending on how they are prepared. Boiling artichokes increases their antioxidant content by eight times while steaming them increases it by fifteen times. Frying artichokes, on the other hand, may lower their antioxidant value.