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Anti-inflammatory recipes, orecchiette with artichokes, dried tomatoes and almonds

December 01, 2023
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Anti-inflammatory recipes, orecchiette with artichokes, dried tomatoes and almonds
Index
  1. Ingredients

In a recent article we saw how important it is to combat chronic inflammation, the precursor to various diseases and disorders that can develop over the years. We have seen which foods it would be advisable to introduce into one's daily diet, however, the problem always remains, how can I serve these foods? Here, to meet these difficulties we thought of proposing this recipe, the first of others that will follow, to offer simple, tasty and everyday ideas, because for us it is important to taste what is brought to the table and at the same time protect health. The first course offered, orecchiette with artichokes, dried tomatoes and almonds, is mouth-watering and is a concentrate of anti-inflammatory ingredients. Artichokes are in fact a precious source of inulin, a type of fiber with a prebiotic action, useful for nourishing the good and anti-inflammatory bacteria that populate our intestine (Hughes et al, Adv Nutr, 2022 - Li et al, ACS Omega, 2023). Sun-dried cherry tomatoes provide lycopene in one of the forms most easily assimilated by our body. Lycopene is a substance with a powerful antioxidant and anti-inflammatory action (Kong et al, Molecules, 2010). Finally, almonds also help to counteract chronic inflammation (Fatahi et al, Adv Nutr, 2022). As always, it is better to choose wholemeal pasta that, combined with artichoke fibre, helps keep glycemic peaks under control. In short, what else can I say, enjoy your meal, the anti-inflammatory dish awaits you!

Ingredients

320 grams of whole durum wheat orecchiette

5 artichokes

30 grams of dried tomatoes in oil

2 tablespoons of almonds

1 clove of garlic

Lemon

Extra virgin olive oil

salt

Pepper

Clean the artichokes, removing the hard outer leaves and peeling the stem. Cut the artichokes in half and remove the internal beard. Finely slice the artichokes together with the stem and put everything in water acidulated with lemon juice. Separately, blend the dried tomatoes and almonds. Brown the garlic in a pan with a drizzle of extra virgin olive oil, add the artichokes and cook for 15-20 minutes, adding water when necessary. Boil the pasta and drain it al dente. Pour the pasta into the pan with the artichokes, add the dried tomato and almond pesto and a ladle of cooking water, mix and leave to cook for a minute. Serve!

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