Artichokes are a great vegetable for consumers who want to watch their weight. They are low in calories and eating them is time consuming. Plus they make a meal or table fun and interactive for all guests.
Here are messages you can use for social media for your clients, patients, students, and employees. California artichokes are available year round but the peak season starts in March and runs through May.
Did you know that artichokes are technically a flower. They’re grown primarily in Spain, France and Italy.
Here are some fun facts about artichokes along with 3 ways to use them:
- California grows 100% of the US artichoke crop.
- Artichokes contain inulin, a fiber that aids in blood sugar control.
- One medium artichoke provides 60 calories and 7 grams of fiber.
- Artichokes are a good source of folate and vitamin K.
- Use boiled artichokes as an appetizer or with a meal. Serve them with garlic mayonnaise or fresh-squeezed lemon juice.
By Lisa C. Andrews, MEd, RD, LD
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Art, holds a master’s degree in Food Business from the Culinary Institute of America, 2 art certificates from UC Berkeley Extension, and runs a food photography studio where her love is creating fun recipes.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.