When you include the American Institute for Cancer Research in your estate plans, you make a major difference in the fight against cancer.

Corporate Champions who partner with the American Institute for Cancer Research stand at the forefront of the fight against cancer

The Continuous Update Project (CUP) is an ongoing program that analyzes global research on how diet, nutrition and physical activity affect cancer risk and survival.

A major milestone in cancer research, the Third Expert Report analyzes and synthesizes the evidence gathered in CUP reports and serves as a vital resource for anyone interested in preventing cancer.

Whether you are a healthcare provider, a researcher, or just someone who wants to learn more about cancer prevention, we’re here to help.

AICR has pushed research to new heights, and has helped thousands of communities better understand the intersection of lifestyle, nutrition, and cancer.

Read real-life accounts of how AICR is changing lives through cancer prevention and survivorship.

We bring a detailed policy framework to our advocacy efforts, and provide lawmakers with the scientific evidence they need to achieve our objectives.

AICR champions research that increases understanding of the relationship between nutrition, lifestyle, and cancer.

AICR’s resources can help you navigate questions about nutrition and lifestyle, and empower you to advocate for your health.

AICR is committed to putting what we know about cancer prevention into action. To help you live healthier, we’ve taken the latest research and made 10 Cancer Prevention Recommendations.

March 22, 2011 | 2 minute read

Have A Heart — or Several

Artichokes have a unique taste that works perfectly in today’s Health-e-Recipe for Black Bean and Artichoke Simmer. Cooked with black beans, tomatoes and garlic, tender artichoke hearts add a springtime tang to this dish, plus phytochemicals and vitamins.

A bit prickly at the tip of their leaves, fresh whole artichokes can be trimmed then steamed with their bottoms up for 30 minutes (or when a knife can pierce the bottom easily). Put them on a plate and eat the leaves by pulling them out, dipping the soft inner ends in low-fat vinaigrette dressing and scraping off the delicious part with your teeth. The tasty heart can be eaten last.

You can buy artichoke hearts canned or jarred in water instead of salty brine to keep sodium low, or look for them in the freezer section. Bake steamed hearts with a little olive oil and Parmesan sprinkled over the top in a 350-degree oven for 30 minutes, until the Parmesan is golden-brown and the hearts are heated through. Another fabulous combo is artichoke hearts tossed with cooked chicken breast strips and sauteed mushrooms and onions, heated through. Or try the hearts on pizza and in salads. A garlicky vinaigrette or a cooling, creamy dill-laced dressing made with plain yogurt or low-fat sour cream.

For more delicious recipes, visit AICR’ Test Kitchen. Click here to subscribe to weekly Health-e-Recipes.

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