Artichoke belongs to the Asteraceae family, mankind has known this culture for about 5000 years, the ancient Romans and Greeks wrote about it. Moreover, in those distant times, pickled artichokes were the lot of kings and the rich. In the Mediterranean, artichokes are stuffed with breadcrumbs, herbs, tomatoes, chili peppers and olives. Greek mythology tells about the origin of the artichoke! According to legend, Zeus once fell in love with the beautiful Cynara. She was a mere mortal, but God called her to his Olympus. However, the girl soon missed her family and dared to visit them. Zeus got angry for this, threw him to the ground, and Cinara turned into the very plant that we know under the name "artichoke". Just one bud supplies 7 g of fiber to the body. This is 23-28% of the daily consumption rate. With a high value, the plant is low—calorie: it has only 60 kcal per 100 g. But there is relatively much protein in the culture - 4 g per 100 grams. For plant foods, this level is above average. Artichoke is a real storehouse of chlorogenic acid. It is an antioxidant that helps to relieve inflammation, reduce the risks of diabetes mellitus, oncological diseases, pathologies of the cardiovascular system. The plant contains vitamins such as A, E, B1, B2, B6, B9, C. They are also supplemented with minerals: fluorine, copper, zinc, iodine, iron. Such a complex explains the useful properties of artichoke. Thinly sliced pieces of ciabatta or baguette lightly dry in the oven or fry until a tender crispy crust forms. Rub them with crushed garlic and slightly soak them with fragrant Extra Virgin olive oil. So, let's consider three options for continuing the preparation of bruschetta from delicatessen artichokes. All the dishes are wonderfully good and very healthy! We apply a thin layer of pesto – a spicy sauce based on basil, nuts, olive oil and garlic, and spread our finely chopped artichokes on top. Whisk artichokes with sour cream or mayonnaise in a blender, decorate with herbs and serve in a separate bowl so that the bread does not get wet. Season the ricotta cheese, cooked not with milk, but with whey, with salt and pepper, spread on the prepared crusty bread. Then we apply a thin layer of artichoke mixture with garlic and decorate the dish with parmesan. Enjoy it! STO 44251051-001-2020