Low in calories and fat-free, artichokes are an excellent source of
fiber (more than 10 grams per artichoke) and vitamin C, and a good
source of folate, magnesium, and potassium. In addition, a study
published in the American Journal of Clinical Nutrition found
artichokes have more antioxidants than all other vegetables.*
"Artichokes provide many health and nutrition benefits, and they are
highly versatile offering home cooks a variety of serving options for
spring and beyond," said Kori Tuggle, marketing manager at Ocean Mist
Farms, the largest producer of artichokes in the country.
Many home cooks may be surprised to learn that artichokes are easy to
prepare. After trimming the tops and tips of leaves, artichokes can
be grilled, roasted or quickly cooked using a microwave.
Artichokes can be added to salads to enhance their texture or included
in a favorite pasta recipe, but many artichoke lovers prefer to eat
them the tried-and-true method: steamed and dipped in a favorite
dressing.
"People love artichokes for their great taste but also for the eating
experience," said Tuggle. It's a great dish for families or friends to
share.
Spring marks the beginning of peak artichoke season with more than 90
percent of the country's artichokes grown in Northern California from
April through November.
For more information about artichokes as well as recipes, cooking
videos and tips for preparation, please visit
www.oceanmist.com.
* American Journal of Clinical Nutrition 2006
