The Polish Bill Network

Reported health benefits: The juice of the leaves is reportedly a powerful diuretic (kidney stimulant) and also effective in liver ailments and for dropsy. Other reports indicate that the artichoke is valuable for anemia, excessive acidity, diarrhea, rheumatism, halitosis or bad breath, obesity, neuritis, and glandular disorders.

Preparation: They are best prepared by steaming them only long enough for softening. The leaves are usually picked off, one at a time, and drawn through the front teeth for scraping off the tender part. The leaf is held by the tip and if dietary restrictions do not forbid the use of butter the end of the leaf may be dipped into melted butter for additional flavoring. After all the leaves are removed, the "hairy" part above the center core is removed and the delicious center core or "heart" may be eaten with a fork.

A nourishing artichoke omelet may be made by adding to the beaten eggs before placing them into the omelet pan several artichoke "hearts" equal in number to the eggs in the omelet. The hearts should first be prepared by cooking until soft and chopped into several pieces. For additional flavoring and health value, add a finely chopped clove of garlic and several tablespoons of finely chopped onion. Two tablespoons of olive oil may be added for additional flavor and nourishment to the egg mixture before cooking the omelet.

The artichoke leaves and hearts are excellent for serving with a dish of vegetables for a luncheon vegetable treat.