Q: Do I lower the level of antioxidants when I cook my artichoke?
A:
Many foods lose some of their antioxidant content when they are cooked. Artichokes are an exception to this; cooking positively affects the antioxidant content in artichokes.
Additionally, cooked artichoke hearts were found to be the best antioxidant source among all fresh vegetables tested in a recent study when compared to 100 foods commonly consumed in the United States.
