From my garden to dinner table

From my garden to dinner table.
Home grown artichokes and rhubarb.

Artichokes are a versatile food, and although some would consider them a vegetable, they are a thistle! 
For nutritional purposes, they are primarily consumed due their associated benefits of protecting against various forms of cancer, bolstering immune system strength, lowering cholesterol, and protect against diseases such as diabetes, artherosclerosis, heart attack, and stroke. Artichokes have also long been famous for detoxifying the body and improving the health of the liver, and aiding in digestive issues like indigestion, constipation, Irritable Bowel Syndrome, and diarrhea. Furthermore, this miraculous little thistle can reduce blood pressure, eliminate hangovers, and stimulate urination.

How to cook?
Trim each of the pointy edges off the leaves.
Test if boiled long enough and tender by seeing if a leaf can be pulled off easily.

Serve with melted butter or olive oil, salt,pepper and lemon juice.
The heart is the best part once you have pulled off and eaten all the leaves. Be careful to remove the prickly hairs protecting the heart section before eating.

The rhubarb can be roasted with no water for about 10mins and served with full fat greek yoghurt and a teaspoon of honey.

Home grown artichokes and rhubarb.

Artichokes are a versatile food, and although some would consider them a vegetable, they are a thistle!
For nutritional purposes, they are primarily consumed due their associated benefits of protecting against various forms of cancer, bolstering immune system strength, lowering cholesterol, and protect against diseases such as diabetes, artherosclerosis, heart attack, and stroke. Artichokes have also long been famous for detoxifying the body and improving the health of the liver, and aiding in digestive issues like indigestion, constipation, Irritable Bowel Syndrome, and diarrhea. Furthermore, this miraculous little thistle can reduce blood pressure, eliminate hangovers, and stimulate urination.

How to cook?
Trim each of the pointy edges off the leaves.
Test if boiled long enough and tender by seeing if a leaf can be pulled off easily.

Serve with melted butter or olive oil, salt,pepper and lemon juice.
The heart is the best part once you have pulled off and eaten all the leaves. Be careful to remove the prickly hairs protecting the heart section before eating.

The rhubarb can be roasted with no water for about 10mins and served with full fat greek yoghurt and a teaspoon of honey.
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