Artichoke Tomato Casserole
Artichoke is one of our favorite vegetables for increasing brain function. At a time when there is a new superfood being announced every week, there are a few that are consistently at the top of any list: Artichokes are top performers compared to any nutritional powerhouse, especially for the health of the brain.
Artichoke hearts have a high amount of free-radical fighting antioxidants, which help your whole system to function more efficiently. They are also a source of the ever elusive Vitamin K, a nutrient that protects neurons and acts a vasodilator, bringing more oxygen to the brain for increased function. These effects have been linked to protecting the brain from Alzheimer’s Disease. If this wasn’t enough, artichoke is prescribed in Europe to decrease the pain of indigestion. Give this amazing vegetable a shot!
The second cornerstone of this dish is the tomatoes. They also support brain health with abundant amounts of the antioxidant lycopene. This powerful little nutrient protects brain cells from becoming oxidized, which is one of the leading factors in age related dementia, especially Alzheimer’s. But it is also of great benefit to any person recovering from a brain injury, be it a “mild” concussion or a stroke.
For another great tomato recipe see this Quinoa, Chickpea and Tomato Salad!
- 2 14 oz cans artichoke hearts in water drained
- 1 14.5 oz can organic petite diced fire-roasted tomatoes drained
- 1 jalapeno pepper chopped
- 1/2 bunch fresh cilantro chopped
- 1/3 cup chopped fresh flat-leaf parsley chopped
- 1/2 cup Parmesan cheese grated
- Pre-heat oven to 350 degrees F.
- Mix both cans of tomatoes in a 2 quart baking dish.
- Place drained artichoke hearts on top of tomatoes, making sure to push each heart down into sauce halfway. Sprinkle pamesan, chopped cilantro and jalapenos on top.
- Cover baking dish and bake in oven for 30 minutes. Remove from oven and sprinkle with fresh chopped parsley.