<p>Artichokes have a range of minerals, nutrients, and plant-based chemicals, all of which are important for a healthy liver and carcinogen prevention. You can get all of the health benefits from the veggie salat or burger full of artichokes. Artichokes can be highly effective against heart disease, high cholesterol, and diabetes.</p>
<p><img class="aligncenter size-full wp-image-683" src="https://topnaturalremedy.com/wp-content/uploads/2018/04/TNR-142.jpg" alt="" width="1920" height="1080"></p>
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<h3><strong>Artichokes can cure the tumors and also can protect your liver</strong></h3>
<p>Artichokes increase bile production which is associated with cynarin-a beneficial compound for a healthy liver. They contain silymarin, a flavonoid known for optimizing liver cell function. Artichoke leaf extract has key antioxidants for inducing cell death (apoptosis) and slowing carcinogen cell growth. They are full of polyphenol-type antioxidants, making them great against breast carcinogen, leukemia preventers, and prostate carcinogen</p>
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<h2><strong>Few ideas for artichoke recipes</strong></h2>
<h3><strong>Walnut-Crusted Artichoke Hearts</strong></h3>
<ul>
<li>All you need is:</li>
<li>½ cup toasted walnut pieces</li>
<li>3 tablespoons all-purpose flour, chickpea flour, or fine cornmeal</li>
<li>2 tablespoons cornstarch</li>
<li>1 teaspoon very fine lemon zest, optional</li>
<li>½ teaspoon salt</li>
<li>¼ teaspoon black pepper</li>
<li>½ cup nondairy milk</li>
<li>Neutral vegetable oil, for frying</li>
<li>1½ cups cooked frozen or canned artichoke hearts, well drained and quartered</li>
<li>Lemon wedges, to serve</li>
</ul>
<h3>How to make them</h3>
<ul>
<li>In a food processor, process the walnuts until finely ground.</li>
<li>Add the flour, cornstarch, lemon zest, salt, pepper, and nondairy milk. Process until smooth and well blended.</li>
<li>Transfer to a shallow bowl. (The batter will be thick)</li>
<li>Heat a thin layer of oil in a large skillet over medium-high heat.</li>
<li>Dip the artichoke hearts in the batter, turning to coat all over, then add them to the hot pan, working in batches if needed.</li>
<li>Cook until nicely browned on both sides, turning once.</li>
</ul>
<p> ;</p>
<h3><strong>Artichoke and Pesto Pistachio Quinoa</strong></h3>
<ul>
<li>Quinoa</li>
<li>1 cup quinoa</li>
<li>2 cups water</li>
</ul>
<h3>How to make it</h3>
<ul>
<li>Rinse quinoa and combine with water in a pot, uncovered. Bring to a boil, turn down heat and let simmer covered. Cook for 15 minutes. Let sit covered for 5 more minutes. Fluff with a fork.</li>
</ul>
<h2>Pesto</h2>
<ul>
<li>2 cups basil, packed</li>
<li>½ cup pistachios</li>
<li>⅓ cup olive oil</li>
<li>1 tbsp lemon juice</li>
<li>1 tsp sea salt</li>
<li>A pinch of black pepper</li>
</ul>
<h3>Preparation</h3>
<ul>
<li>Combine all ingredients in a food processor and blend. Leave slightly chunky.</li>
</ul>
<h3>Toppings</h3>
<ul>
<li>½ cup cherry tomatoes, chopped</li>
<li>¼ cup kalamata olives, chopped</li>
<li>½ cup canned artichoke hearts, chopped</li>
<li>Lemon zest from 1 lemon</li>
<li>Basil leaves, for garnish</li>
<li>A drizzle of olive oil, for garnish</li>
</ul>
<h3>How to make it</h3>
<ul>
<li>Stir ½ cup of your homemade pesto into the quinoa and add toppings.</li>
</ul>

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</p>
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