The artichoke is a flowering vegetable. Botanically speaking, this thistle-like plant is a member of the daisy family.  Artichokes are in season from October to July in Italy or Spain and from April to December in France.

Artichokes must be cooked prior to eating, preferably with some salt and lemon juice. Remove the tough outer leaves and trim the leaf tips. When eating, pluck each individual leaf and pull the lower fleshy part through your teeth. Remove the fibres with a tablespoon before eating the base of the artichoke. Artichokes wrapped in cling film can be kept fresh in the refrigerator’s crisper up to four to six days.

Season: Year round (only imported produce)



Did you know...?

Artichokes contain the bitter substance cynarin, which stimulates metabolism.

1 portion a day corresponds to:

Five artichoke hearts