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Zesty Sockeye, Artichoke, and Bean Salad

The ancient Egyptians placed great value on this once-exotic vegetable, which ancient Greeks and Romans employed as a digestive aid. And they surely were right about this aspect of artichoke, as it possesses clinically proven choleretic (bile stimulating) powers that make artichoke extract popular in Europe for mild indigestion. In one clinical trial involving 500-plus people, a daily artichoke extract reduced nausea, abdominal pain, constipation, and flatulence in most participants. Likewise, extracts of the vegetable have proven highly beneficial in clinical trials of irritable bowel syndrome (IBS). Artichoke extract has also been shown to lower cholesterol and triglyceride levels significantly, probably because it blocks synthesis and/or promotes elimination of cholesterol. And in test tube studies, artichoke flavonoids prevent LDL-cholesterol oxidation, which typically reduces the risk of cardiovascular disease. Finally, standardized extracts are sold in several European countries as prescription drugs for liver disorders. In animal studies, the flavonoid antioxidants in artichoke leaf extract reverse damage done by harmful chemicals in liver cells, while enhancing bile production. But the best way to benefit from artichoke is to enjoy regularly as a delicious food, full of wonderfully unique flavor.

Combined with the antioxidant and blood-sugar moderating benefits of beans, and the abundant omega-3s and vitamin D in wild sockeye salmon, the artichoke in this recipe makes it a deliciously light, healthful repast.
Yield: Serves 4
Total Time: 10 min
Prep: 5 min
Cook: 5 min
Additional:
Ingredients
1 jar marinated, quartered artichoke hearts (14 ounces)
1 jar or can marinated bean salad (16 ounces)
1 1/2 teaspoons Dijon-style mustard
1/2 teaspoon ground cumin
1/4 teaspoon organic black pepper
1/4 teaspoon organic turmeric (optional)
1/4 teaspoon organic cayenne pepper (optional)
4 cups (one 10-ounce package) salad greens and/or spinach leaves
Preparation
1.  Make dressing; drain liquid from artichokes and beans into a small bowl or pitcher. Blend in mustard and spices.
2.  Combine beans, artichokes, salmon and dressing in a separate bowl.
3.  Divide greens between four dinner plates. Top each plate of greens with 1 1/4 cup salmon mixture and serve.
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