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)



Nutritional Value Table

per 100 g edible portion
Energy Nutrients Minerals Vitamins
51 kcal Protein 2.9 g Sodium 27 mg A 0 mg
215 KJ Fat 0.2 g Potassium 404 mg B1 0.089 mg
  Carbohydrates 10.6 g Calcium 60 mg B2 0.06 mg
  Dietary fibres 2.4 g Phosphorus 72 mg C 12 mg
    Magnesium 36 mg E 0.35 mg

Energy: 51 kcal, 215 KJ

Nutrients: Protein 2.9 g, Fat 0.2 g, Carbohydrates 10.6 g, Dietary fibres 2.4 g

Minerals: Sodium 27 mg, Potassium 404 mg, Calcium 60 mg, Phosphorus 72 mg, Magnesium 36 mg

Vitamins: A 0 mg, B1 0.089 mg, B2 0.06 mg, C 12 mg, E 0.35 mg

Did you know...?

Artichokes contain the bitter substance cynarin, which stimulates metabolism. Artichokes also contain a high proportion of potassium and dietary fibres.

1 portion a day corresponds to:

Five artichoke hearts