Vegetable
Leaf
Artichoke leaf is edible foliage—peppery, aromatic or mineral depending on the plant. Young leaves are milder. Wash grit, use raw or wilt quickly. Add delicate leaves late in cooking. ripeness and cut size drive timing more than complex technique. Rest after high heat so juices redistribute before carving or plating.
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Characteristics
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Traits
Nutrition and pairings
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 0.3 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
- Cholesterol 0 mg
- Sodium 19.3 mg
- Salt 0.05 g
- Total Carbohydrate 6.05 g
- Dietary Fibre 3.34 g
- Total Sugars 2.88 g
- Complex / starch 1.93 g
- Protein 2 g
- Water 89.4 g
- Energy 30.2 kcal
- Water 89.4 g
- Carbohydrates 6.05 g
- Protein 2 g
- Fat 0.3 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
- Omega-3 0.02 g
- Vitamins 576 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.08 mg
- Vitamin B3 — Niacin 0.61 mg
- Vitamin B6 0.15 mg
- Vitamin B7 — Biotin 1.5 µg
- Vitamin B9 — Folate 147 µg
- Vitamin C 30 mg
- Vitamin E 1.44 mg
- Vitamin K 380 µg
- Minerals 341 mg
- Major Minerals 339 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 30 · vitamin-a: 15 · vitamin-b1-thiamine: 0.06 · vitamin-b2-riboflavin: 0.08 · vitamin-b3-niacin: 0.61 · vitamin-b5-pantothenic-acid: 0.3 · vitamin-b6: 0.15 · vitamin-b7-biotin: 1.5 · vitamin-b9-folate: 147 · vitamin-e: 1.44 · vitamin-k: 380.3 ·
Minerals
Leaf tissue is fibre- and water-forward with low energy density.
History
Cooks bought prepped forms of artichoke for speed while markets still sold whole produce, including named leaf portions.
Cooks bought prepped forms of artichoke for speed while markets still sold whole produce, including named leaf portions.
Cold storage and transport made artichoke a year-round kitchen staple in many regions, including named leaf portions.