Artichokes are a globe-trotting favorite that are now also gaining popularity in the United States. They are a type of thistle and can be found in almost any part of the world. Artichokes have a unique, tangy flavor that’s often described as a cross between artichokes and asparagus.
Even though they may sound strange, artichokes are delicious in many different dishes and are perfect for eating with other foods. Meat that goes well with artichokes include beef, lamb, poultry and seafood. Read on for the full breakdown.
Beef
Beef is a great meat to pair with artichokes because it is known to be a source of iron and other nutrients that can be lacking in a vegetarian diet. Beef is also a great source of protein that is essential for building and repairing muscle tissue.
Lamb
Lamb is a great meat to pair with artichokes because it is known to be a source of iron and other nutrients that can be lacking in a vegetarian diet. It is also a great source of protein that is essential for building and repairing muscle tissue.
Poultry
Poultry is a good choice for those who are lactose intolerant because it does not contain dairy products. Poultry is known to be a good source of protein that is essential for building and repairing muscle tissue. It is also a great source of B Vitamins, Vitamin A, and many other nutrients that can be lacking in a vegetarian diet.
Fish
For those looking for a seafood-rich dish, fish is a great choice. It is renown for being high in omega 3 fatty acids. These acids are known to promote good brain function, healthy heart function and healthy vision function.
Conclusion
Ultimately, meat is a source of protein, iron, vitamin B, and other nutrients that can be lacking in a vegetarian diet. Protein, iron, and B vitamins are essential for building and repairing muscle tissue.
Some amino acids present in meat are essential for human survival and are referred to as “essential amino acids”.
Other amino acids found in meat and poultry are referred to as “non-essential amino acids”. They are only required in small quantities and do not significantly affect our health or condition as long as they are present in our diets.
