Daily Dose of Health Artichokes With Peas

Have you heard about artichoke? This vegetable is similar to a potato and has become a hit in recent years thanks to its incredible medicinal properties. Artichoke, also known as Helianthus tuberosus is a plant which has been used in traditional medicine for a long time. Artichokes are low on calories (only 73 per 100 gr.), which makes the plant ideal for weight loss. It is safe to use for people with disorders in the digestive flora thanks to the rich fiber content which can improve your digestion.

Rich in essential vitamins and minerals

Jerusalem artichoke is rich in potassium, a mineral which can regulate your blood pressure as well as the proper function of your heart and muscles. Potassium also regulates the water levels in the body and the transmission of nerve impulses. Half a cup of Jerusalem artichoke contains 20% of the daily recommended allowance of the mineral, but it also contains other nutrients such as insulin, calcium, iron, magnesium, vitamins A, B, C and D as well as essential amino acids. The vegetable can be consumed raw, baked or boiled, but people prefer to use it raw in salads.

However, in order to properly benefit from it, we suggest preparing this healthy recipe. Here’s how:

Necessary Ingredients

• 4 fresh artichokes
• 2 tablespoons bread crumbs
• 3 cloves of garlic
• 1 tablespoon chopped parsley
• 400 g peas (fresh or frozen)
• olive oil
• salt and pepper


Dishes with artichokes were served pharaohs in ancient Egypt, the patricians of ancient Rome and medieval nobility, and today we bring you a tasty recipe from Dalmatia. Enjoy your meal.
artichokes with peas


Clean artichokes so that with one hand firmly hold its head, and with the other hand placed at the bottom peel the stem of the artichokes.
Then remove the outer leaves and with a knife flat the bottom part where we peel off the stem.
We cut a third of artichoke top (if needed scissors to cut off the tops of claim sheets), and all the cut pieces dip in a bowl of cold water mixed with the juice of half lemon in order not to darken.
In a bowl put bread crumbs, spice with salt and pepper, garlic passed, add the chopped parsley and stir ingredients. Then drain artichokes and dissolve, and among the leaves put the prepared mixture of bread crumbs and a little pea. Stuffed artichokes place at the bottom of the pot, and put them around the remaining peas and the rest of the mixture. All together steep with plenty of olive oil, then spice with salt and pepper, and pour water up to half of the artichoke.
When it boils, cook on low heat for 30-40 minutes and serve.

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