A: HI Myrna,
Thank You for your question,
My recipe for boiling artichokes includes red wine vinegar, oregano, garlic, olive oil and salt. Frankly the cooking liquor when done is not something I would want to use in another dish. I have also found it to be on the bitter side.
As far as nutrients, you are right, any vegetable when cooked in liquid will loose some of the water soluble vitamins in the water, however their is still plenty of great stuff left in the artichokes that make them a very valuable source of fiber 16% per 100g based on a 2000 cal diet, vitamins A & C as well as a good source for antioxidants.
If nutrition and waste is of concern to you, you may want to try the "Easy Baked Artichoke" here is the link
I hope this helps,
Happy Cooking, Chef Tony Baker "Feel good about what you eat" Montrio Bistro www.cheftonybaker.com
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