Vegetable
Artichoke
Globe artichoke is the edible flower bud of Cynara cardunculus var. scolymus—layered bracts (leaves) with tender bases and a prized heart above a fuzzy choke that must be removed when mature. Flavour is mild, nutty, and slightly bitter; cut surfaces brown unless acidulated. Baby artichokes can be eaten more completely with less choke. Steam or boil whole and pull bracts through teeth; trim for sauté, fry, or braise; preserve hearts in oil or freeze. Serve with aioli, vinaigrette, or lemon butter. California, Italy, Spain, and Egypt are major growers.
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A sample of named types with their own origin and culinary profiles.
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Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.31 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.16 g
- Cholesterol 0 mg
- Sodium 19.7 mg
- Salt 0.05 g
- Total Carbohydrate 6.87 g
- Dietary Fibre 2.58 g
- Total Sugars 2.83 g
- Complex / starch 2.12 g
- Protein 1.93 g
- Water 86.7 g
- Energy 32.5 kcal
- Water 86.7 g
- Carbohydrates 6.87 g
- Sugars 2.83 g
- Monosaccharides 1.98 g
- Disaccharides 0.85 g
- Starch 2.12 g
- Amylose 0.53 g
- Amylopectin 1.59 g
- Digestible Starch 1.8 g
- Resistant Starch 0.21 g
- Fibre 2.58 g
- Soluble Fibre 0.9 g
- Insoluble Fibre 1.68 g
- Protein 1.93 g
- Plant Protein 1.83 g
- Fat 0.31 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.16 g
- Vitamins 121 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 0.69 mg
- Vitamin B5 — Pantothenic Acid 0.34 mg
- Vitamin B6 0.17 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 33.5 µg
- Vitamin C 37 mg
- Vitamin E 0.44 mg
- Vitamin K 27.2 µg
- Minerals 510 mg
- Major Minerals 504 mg
- Trace Minerals 6.1 mg
- Salt 0.05 g
- Sodium Chloride 0.05 g
Vitamins
vitamin-c: 37 · vitamin-a: 20 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.09 · vitamin-b3-niacin: 0.69 · vitamin-b5-pantothenic-acid: 0.34 · vitamin-b6: 0.17 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 33.5 · vitamin-e: 0.44 · vitamin-k: 27.2 ·
Minerals
Sodium: 19.71 · Potassium: 432 · Calcium: 52 · Iron: 0.7 · Zinc: 0.4 · Iodine: 5 ·
Most vegetables are high-water, low-energy, with fibre and potassium ahead of protein.
History
Mediterranean peoples selected cardoon relatives toward the globe artichoke bud.
Italian Renaissance cookery celebrated artichokes in regional specialties.
California’s central coast became a major commercial artichoke region.
Canned and frozen hearts made artichoke flavour available far from fresh season.