Globe artichoke
Encyclopedia
The globe artichoke is a perennial
thistle
of the Cynara
genus originating in Southern Europe
around the Mediterranean. It grows to 1.4–2 m (4.6–6.6 ft) tall, with arching, deeply lobed, silvery, glaucous-green leaves
50–82 cm (19.7–32.3 in) long. The flower
s develop in a large head from an edible bud
about 8–15 cm (3.1–5.9 in) diameter with numerous triangular scales; the individual florets are purple. The edible portion of the buds consists primarily of the fleshy lower portions of the involucral bracts and the base, known as the "heart"; the mass of immature florets in the center of the bud is called the "choke" or beard. These are inedible in older larger flowers.
(North Africa), where they are still found in the wild state; the seeds of artichokes, probably cultivated, were found during the excavation of Roman-period Mons Claudianus
in Egypt. Names for the artichoke in many European languages come from the Arabic الخرشوف al-khurshūf. The Arabic term ardi-shoki (ارضي شوكي), which means "ground thorny" is a false etymology
of the English name. The cardoon
(Cynara cardunculus), a naturally occurring variant of the same species, is native to the South Mediterranean, even though it has not been mentioned in extant classic literature. Artichokes were cultivated in Sicily since the time of the ancient Greeks, the Greeks calling them kaktos. In this period, the leaves and flower heads, which cultivation had already improved from the wild form, were eaten. The Romans, who called the vegetable carduus, received the plant from the Greeks. Further improvement in the cultivated form appear to have taken place in the Muslim period in the Maghreb, although the evidence is inferential only.
Globe artichokes are known to have been cultivated at Naples
around the middle of the 9th century. Modern scholar Le Roy Ladurie, in his book Les Paysans de Languedoc, has documented the spread of the artichoke:
The Dutch
introduced artichokes to England, where they grew in Henry VIII
's garden at Newhall in 1530. They were brought to the United States in the 19th century, to Louisiana
by French immigrants and to California
by Spanish immigrants. The name has originated from the Arabic al-kharshof, through a northern Italian dialect word, articiocco.
Today, globe artichoke cultivation is concentrated in the countries bordering the Mediterranean basin. The main European producers are Italy, Spain, and France. In the United States, California provides nearly 100% of the U.S. crop, and approximately 80 percent of that is grown in Monterey County; there, Castroville
proclaims itself to be "The Artichoke Center of the World", and holds an annual artichoke festival. According to FAO, the top 10 artichoke producing countries are (in metric tonnes (2009)):
Artichokes can be produced from seeds or from vegetative means such as division
, root cuttings or micropropagation
. Though, in technical sense, they are perennials that normally produce the edible flower only during the second and subsequent years, certain varieties of artichoke can be grown from seed as annuals, producing a limited harvest at the end of the first growing season, even in regions where the plants are not normally winter-hardy. This means that home gardeners in northern regions can attempt to produce a crop without the need to overwinter plants with special treatment or protection. The recently introduced seed cultivar "Imperial Star" has been bred to produce in the first year without such measures. An even newer cultivar, "Northern Star", is said to be able to overwinter in more northerly climates, and readily survive subzero temperatures.
Commercial culture is limited to warm areas in USDA hardiness zone 7
and above. It requires good soil, regular watering and feeding, plus frost protection in winter. Rooted suckers can be planted each year, so mature specimens can be disposed of after a few years, as each individual plant lives only a few years. The peak season for artichoke harvesting is the spring, but artichokes continue to be harvested throughout the summer, with another peak period in mid-autumn.
When harvesting, they are cut from the plant so as to leave an inch or two of stem. Artichokes possess good keeping qualities, frequently remaining quite fresh for two weeks or longer under average retail conditions.
Apart from food use, the globe artichoke is also an attractive plant for its bright floral display, sometimes grown in herbaceous borders for its bold foliage and large purple flower heads.
If boiling, salt can be added to the water, if desired. It may be preferable not to cover the pot while the artichokes are boiled, so the acids will boil out into the air. Covered artichokes, in particular those that have been cut, can turn brown due to the enzymatic browning
and chlorophyll
oxidation. If not cooked immediately, placing them in water lightly acidulated with vinegar or lemon juice prevents the discoloration.
Leaves are often removed one at a time and the fleshy base part is eaten, sometimes dipped in hollandaise, vinegar
, butter
, mayonnaise
, aioli
, lemon juice, or other sauces, with the fibrous upper part of each leaf being discarded; the heart is then eaten when the inedible choke has been discarded after being carefully peeled away from the base. The thin leaves covering the choke are mostly edible.
In Italy, artichoke hearts in oil are the usual vegetable for 'spring' section of the 'Four Seasons' pizza (with olives for summer, mushrooms for autumn, and prosciutto
for winter). A recipe well known in Rome is Jewish-style artichokes, which are deep-fried whole.
Stuffed artichokes recipes are many. A common Italian stuffing uses a mixture of bread crumbs, garlic, oregano, parsley, grated cheese, and prosciutto
or sausage. A bit of the mixture is then pushed into the spaces at the base of each leaf and into the center before boiling or steaming.
In Spain, the more tender, younger, and smaller artichokes are used. They can be sprinkled with olive oil and left in hot ashes in a barbecue, sauteed in olive oil with garlic, with rice as a paella
, or sauteed and combined with eggs in a tortilla (frittata).
Often cited is the Greek, 'Aginares a la polita' (artichokes city-style, referring to the city of Constantinople), a hearty, savory stew made with artichoke hearts, potatoes, and carrots, and flavored with onion, lemon, and dill. The finest examples are to be found on the island of Tinos and in Iria and Kantia, two small villages in Argolida in the Peloponnese of southern Greece.
Another way to use artichokes is to completely break off all of the leaves leaving the bare heart. The leaves are steamed to soften the fleshy base part of each leaf to be used as the basis for any number of side-dishes or appetizing dips. Or the fleshy part is left attached to the heart, while the upper parts of the leaves are discarded. The remaining concave-shaped heart is often filled with meat, then fried or baked in a savory sauce. Frozen artichoke hearts are a time-saving substitute, though the consistency and stronger flavor of fresh hearts when available is preferred.
Throughout North Africa, the Middle East, Turkey, and Armenia, a favorite filling for stuffed artichoke hearts includes ground lamb. Spices reflect the local cuisine of each country. In Lebanon, for example, the typical filling would include lamb, onion, tomato, pinenuts, raisins, parsley, dill, mint, black pepper, and allspice. A popular Turkish vegetarian variety uses only onion, carrot, green peas, and salt.
.
produced exclusively by the Campari Group
. It can be served over ice as an aperitif
or as a cocktail mixed with orange juice, especially popular in Switzerland. It is also used to make a 'Cin Cyn', a slightly less-bitter version of the Negroni cocktail, by substituting Cynar in place of Campari
.
capacity of artichoke flower heads is one of the highest reported for vegetables.
Cynarin, an active chemical constituent in Cynara, causes an increased bile flow. The majority of the cynarin found in artichoke is located in the pulp of the leaves, though dried leaves and stems of artichoke also contain it. It inhibits taste receptors, making water (and other foods and drinks) seem sweet.
This diuretic vegetable is of nutritional value because of its exhibiting an aid to digestion, strengthening of the liver function and gall bladder function, and raising of the HDL/LDL ratio. This reduces cholesterol levels, which diminishes the risk for arteriosclerosis and coronary heart disease.
Aqueous extracts from artichoke leaves have also been shown to reduce cholesterol by inhibiting HMG-CoA reductase
and having a hypolipidemic influence, lowering blood cholesterol
.
Artichoke contains the bioactive agents apigenin
and luteolin
.
C. scolymus also seems to have a bifidogenic
effect on beneficial gut bacteria.
Artichoke leaf extract has proved helpful for patients with functional dyspepsia, and may ameliorate symptoms of IBS
.
Perennial plant
A perennial plant or simply perennial is a plant that lives for more than two years. The term is often used to differentiate a plant from shorter lived annuals and biennials. The term is sometimes misused by commercial gardeners or horticulturalists to describe only herbaceous perennials...
thistle
Thistle
Thistle is the common name of a group of flowering plants characterised by leaves with sharp prickles on the margins, mostly in the family Asteraceae. Prickles often occur all over the plant – on surfaces such as those of the stem and flat parts of leaves. These are an adaptation that protects the...
of the Cynara
Cynara
Cynara is a genus of about 10 species of thistle-like perennial plants in the family Asteraceae, originally from the Mediterranean region, northwestern Africa, and the Canary Islands....
genus originating in Southern Europe
Southern Europe
The term Southern Europe, at its most general definition, is used to mean "all countries in the south of Europe". However, the concept, at different times, has had different meanings, providing additional political, linguistic and cultural context to the definition in addition to the typical...
around the Mediterranean. It grows to 1.4–2 m (4.6–6.6 ft) tall, with arching, deeply lobed, silvery, glaucous-green leaves
Leaf
A leaf is an organ of a vascular plant, as defined in botanical terms, and in particular in plant morphology. Foliage is a mass noun that refers to leaves as a feature of plants....
50–82 cm (19.7–32.3 in) long. The flower
Flower
A flower, sometimes known as a bloom or blossom, is the reproductive structure found in flowering plants . The biological function of a flower is to effect reproduction, usually by providing a mechanism for the union of sperm with eggs...
s develop in a large head from an edible bud
Bud
In botany, a bud is an undeveloped or embryonic shoot and normally occurs in the axil of a leaf or at the tip of the stem. Once formed, a bud may remain for some time in a dormant condition, or it may form a shoot immediately. Buds may be specialized to develop flowers or short shoots, or may have...
about 8–15 cm (3.1–5.9 in) diameter with numerous triangular scales; the individual florets are purple. The edible portion of the buds consists primarily of the fleshy lower portions of the involucral bracts and the base, known as the "heart"; the mass of immature florets in the center of the bud is called the "choke" or beard. These are inedible in older larger flowers.
Cultivation
The origin of artichokes is unknown, though they are said to have come from the MaghrebMaghreb
The Maghreb is the region of Northwest Africa, west of Egypt. It includes five countries: Morocco, Algeria, Tunisia, Libya, and Mauritania and the disputed territory of Western Sahara...
(North Africa), where they are still found in the wild state; the seeds of artichokes, probably cultivated, were found during the excavation of Roman-period Mons Claudianus
Mons Claudianus
Mons Claudianus was a Roman quarry in the eastern desert of Egypt. It consisted of a garrison, a quarrying site and civilian and workers quarters.Granodiorite was mined for the Roman Empire where it was used as a building material...
in Egypt. Names for the artichoke in many European languages come from the Arabic الخرشوف al-khurshūf. The Arabic term ardi-shoki (ارضي شوكي), which means "ground thorny" is a false etymology
False etymology
Folk etymology is change in a word or phrase over time resulting from the replacement of an unfamiliar form by a more familiar one. Unanalyzable borrowings from foreign languages, like asparagus, or old compounds such as samblind which have lost their iconic motivation are...
of the English name. The cardoon
Cardoon
The cardoon , also called the artichoke thistle, cardone, cardoni, carduni or cardi, is a thistle-like plant in the aster family Asteraceae. It is the naturally occurring form of the same species as the globe artichoke, and has many cultivated varieties...
(Cynara cardunculus), a naturally occurring variant of the same species, is native to the South Mediterranean, even though it has not been mentioned in extant classic literature. Artichokes were cultivated in Sicily since the time of the ancient Greeks, the Greeks calling them kaktos. In this period, the leaves and flower heads, which cultivation had already improved from the wild form, were eaten. The Romans, who called the vegetable carduus, received the plant from the Greeks. Further improvement in the cultivated form appear to have taken place in the Muslim period in the Maghreb, although the evidence is inferential only.
Globe artichokes are known to have been cultivated at Naples
Naples
Naples is a city in Southern Italy, situated on the country's west coast by the Gulf of Naples. Lying between two notable volcanic regions, Mount Vesuvius and the Phlegraean Fields, it is the capital of the region of Campania and of the province of Naples...
around the middle of the 9th century. Modern scholar Le Roy Ladurie, in his book Les Paysans de Languedoc, has documented the spread of the artichoke:
"The blossom of the thistle, improved by the Arabs, passed from Naples to FlorenceFlorenceFlorence is the capital city of the Italian region of Tuscany and of the province of Florence. It is the most populous city in Tuscany, with approximately 370,000 inhabitants, expanding to over 1.5 million in the metropolitan area....
in 1466, carried by Filippo Strozzi. Towards 1480 it is noticed in VeniceVeniceVenice is a city in northern Italy which is renowned for the beauty of its setting, its architecture and its artworks. It is the capital of the Veneto region...
, as a curiosity. But very soon veers towards the northwest...Artichoke beds are mentioned in AvignonAvignonAvignon is a French commune in southeastern France in the départment of the Vaucluse bordered by the left bank of the Rhône river. Of the 94,787 inhabitants of the city on 1 January 2010, 12 000 live in the ancient town centre surrounded by its medieval ramparts.Often referred to as the...
by the notaries from 1532 onward; from the towns they spread into the hinterlands...appearing as carchofas at CavaillonCavaillonCavaillon is a commune in the Vaucluse department in the Provence-Alpes-Côte d'Azur region in southeastern France.-Geography:The Calavon, a tributary of the Durance locally called Coulon, flows westward through the middle of the commune....
in 1541, at Chateauneuf du Pape in 1553, at Orange in 1554. The local name remains carchofas, from the Italian carciofo...They are very small, the size of a hen's egg...and are still considered a luxury, a vaguely aphrodisiac tidbit that one preserved in sugar syrup."
The Dutch
Netherlands
The Netherlands is a constituent country of the Kingdom of the Netherlands, located mainly in North-West Europe and with several islands in the Caribbean. Mainland Netherlands borders the North Sea to the north and west, Belgium to the south, and Germany to the east, and shares maritime borders...
introduced artichokes to England, where they grew in Henry VIII
Henry VIII of England
Henry VIII was King of England from 21 April 1509 until his death. He was Lord, and later King, of Ireland, as well as continuing the nominal claim by the English monarchs to the Kingdom of France...
's garden at Newhall in 1530. They were brought to the United States in the 19th century, to Louisiana
Louisiana
Louisiana is a state located in the southern region of the United States of America. Its capital is Baton Rouge and largest city is New Orleans. Louisiana is the only state in the U.S. with political subdivisions termed parishes, which are local governments equivalent to counties...
by French immigrants and to California
California
California is a state located on the West Coast of the United States. It is by far the most populous U.S. state, and the third-largest by land area...
by Spanish immigrants. The name has originated from the Arabic al-kharshof, through a northern Italian dialect word, articiocco.
Today, globe artichoke cultivation is concentrated in the countries bordering the Mediterranean basin. The main European producers are Italy, Spain, and France. In the United States, California provides nearly 100% of the U.S. crop, and approximately 80 percent of that is grown in Monterey County; there, Castroville
Castroville, California
Castroville is a census-designated place in Monterey County, California, United States. Castroville is located northwest of Salinas, at an elevation of 23 feet . The population was 6,481 at the 2010 census, down from 6,724 at the 2000 census. Castroville calls itself "Artichoke Center of the...
proclaims itself to be "The Artichoke Center of the World", and holds an annual artichoke festival. According to FAO, the top 10 artichoke producing countries are (in metric tonnes (2009)):
Italy 486,600
Spain 198,900
Egypt 180,000
Peru 144,317
Argentina 90,293
Mainland China 67,000
Morocco 64,610
United States 50,710
Early Modern France 46,752
Chile 44,600
Artichokes can be produced from seeds or from vegetative means such as division
Division (horticulture)
Division, in horticulture and gardening, is a method of asexual plant propagation, where the plant is broken up into two or more parts...
, root cuttings or micropropagation
Micropropagation
Micropropagation is the practice of rapidly multiplying stock plant material to produce a large number of progeny plants, using modern plant tissue culture methods....
. Though, in technical sense, they are perennials that normally produce the edible flower only during the second and subsequent years, certain varieties of artichoke can be grown from seed as annuals, producing a limited harvest at the end of the first growing season, even in regions where the plants are not normally winter-hardy. This means that home gardeners in northern regions can attempt to produce a crop without the need to overwinter plants with special treatment or protection. The recently introduced seed cultivar "Imperial Star" has been bred to produce in the first year without such measures. An even newer cultivar, "Northern Star", is said to be able to overwinter in more northerly climates, and readily survive subzero temperatures.
Commercial culture is limited to warm areas in USDA hardiness zone 7
Hardiness zone
A hardiness zone is a geographically defined area in which a specific category of plant life is capable of growing, as defined by climatic conditions, including its ability to withstand the minimum temperatures of the zone...
and above. It requires good soil, regular watering and feeding, plus frost protection in winter. Rooted suckers can be planted each year, so mature specimens can be disposed of after a few years, as each individual plant lives only a few years. The peak season for artichoke harvesting is the spring, but artichokes continue to be harvested throughout the summer, with another peak period in mid-autumn.
When harvesting, they are cut from the plant so as to leave an inch or two of stem. Artichokes possess good keeping qualities, frequently remaining quite fresh for two weeks or longer under average retail conditions.
Apart from food use, the globe artichoke is also an attractive plant for its bright floral display, sometimes grown in herbaceous borders for its bold foliage and large purple flower heads.
Varieties
Traditional cultivars (vegetative propagation)
- Green, big: Camus de Bretagne, Castel (France), Green globe (USA)
- Green, medium-size: Blanca de Tudela (Spain), Argentina, Española (Chile), Blanc d'Oran (Algeria), Sakiz, Bayrampasha (Turkey)
- Purple, big: Romanesco, C3 (Italy)
- Purple, medium-size: Violet de Provence (France), Brindisino, Catanese, Niscemese (Italy), Violet d'Algerie (Algeria), Baladi (Egypt), Ñato (Argentina), Violeta de Chioggia (Italy)
- Spined: Spinoso sardo (Italy), Criolla (Peru).
Cultivars propagated by seeds
- For industry: Madrigal, Lorca, A-106, Imperial Star
- Green: Symphony, Harmony
- Purple: Concerto, Opal, Tempo
Uses
Cooking
In the US, large globe artichokes are most frequently prepared for cooking by removing all but 5–10 mm (0.196850393700787–0.393700787401575 in) or so of the stem, and (optionally) cutting away about a quarter of each scale with scissors. This removes the thorns on some varieties that can interfere with handling the leaves when eating. Then, the artichoke is boiled or steamed until tender. The core of the stem, which tastes like the artichoke heart, is edible once the stem's fibrous exterior has been removedIf boiling, salt can be added to the water, if desired. It may be preferable not to cover the pot while the artichokes are boiled, so the acids will boil out into the air. Covered artichokes, in particular those that have been cut, can turn brown due to the enzymatic browning
Enzymatic browning
Browning is the process of becoming brown, especially referring to food. Browning foods may be desirable, as in caramelization, or undesirable, as in an apple turning brown after being cut...
and chlorophyll
Chlorophyll
Chlorophyll is a green pigment found in almost all plants, algae, and cyanobacteria. Its name is derived from the Greek words χλωρος, chloros and φύλλον, phyllon . Chlorophyll is an extremely important biomolecule, critical in photosynthesis, which allows plants to obtain energy from light...
oxidation. If not cooked immediately, placing them in water lightly acidulated with vinegar or lemon juice prevents the discoloration.
Leaves are often removed one at a time and the fleshy base part is eaten, sometimes dipped in hollandaise, vinegar
Vinegar
Vinegar is a liquid substance consisting mainly of acetic acid and water, the acetic acid being produced through the fermentation of ethanol by acetic acid bacteria. Commercial vinegar is produced either by fast or slow fermentation processes. Slow methods generally are used with traditional...
, butter
Butter
Butter is a dairy product made by churning fresh or fermented cream or milk. It is generally used as a spread and a condiment, as well as in cooking applications, such as baking, sauce making, and pan frying...
, mayonnaise
Mayonnaise
Mayonnaise, , often abbreviated as mayo, is a sauce. It is a stable emulsion of oil, egg yolk and either vinegar or lemon juice, with many options for embellishment with other herbs and spices. Lecithin in the egg yolk is the emulsifier. Mayonnaise varies in color but is often white, cream, or pale...
, aioli
Aioli
Aioli ) is a traditional sauce made of garlic, olive oil, and egg. There are many variations, such as the addition of mustard or, in Catalonia, pears. It is usually served at room temperature. The name aioli comes from Provençal alh 'garlic' is a traditional sauce made of garlic, olive oil,...
, lemon juice, or other sauces, with the fibrous upper part of each leaf being discarded; the heart is then eaten when the inedible choke has been discarded after being carefully peeled away from the base. The thin leaves covering the choke are mostly edible.
In Italy, artichoke hearts in oil are the usual vegetable for 'spring' section of the 'Four Seasons' pizza (with olives for summer, mushrooms for autumn, and prosciutto
Prosciutto
Prosciutto |ham]]) or Parma ham is a dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian and is distinguished from cooked ham, prosciutto cotto....
for winter). A recipe well known in Rome is Jewish-style artichokes, which are deep-fried whole.
Stuffed artichokes recipes are many. A common Italian stuffing uses a mixture of bread crumbs, garlic, oregano, parsley, grated cheese, and prosciutto
Prosciutto
Prosciutto |ham]]) or Parma ham is a dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian and is distinguished from cooked ham, prosciutto cotto....
or sausage. A bit of the mixture is then pushed into the spaces at the base of each leaf and into the center before boiling or steaming.
In Spain, the more tender, younger, and smaller artichokes are used. They can be sprinkled with olive oil and left in hot ashes in a barbecue, sauteed in olive oil with garlic, with rice as a paella
Paella
Paella is a Valencian rice dish that originated in its modern form in the mid-19th century near lake Albufera, a lagoon in Valencia, on the east coast of Spain. Many non-Spaniards view paella as Spain's national dish, but most Spaniards consider it to be a regional Valencian dish...
, or sauteed and combined with eggs in a tortilla (frittata).
Often cited is the Greek, 'Aginares a la polita' (artichokes city-style, referring to the city of Constantinople), a hearty, savory stew made with artichoke hearts, potatoes, and carrots, and flavored with onion, lemon, and dill. The finest examples are to be found on the island of Tinos and in Iria and Kantia, two small villages in Argolida in the Peloponnese of southern Greece.
Another way to use artichokes is to completely break off all of the leaves leaving the bare heart. The leaves are steamed to soften the fleshy base part of each leaf to be used as the basis for any number of side-dishes or appetizing dips. Or the fleshy part is left attached to the heart, while the upper parts of the leaves are discarded. The remaining concave-shaped heart is often filled with meat, then fried or baked in a savory sauce. Frozen artichoke hearts are a time-saving substitute, though the consistency and stronger flavor of fresh hearts when available is preferred.
Throughout North Africa, the Middle East, Turkey, and Armenia, a favorite filling for stuffed artichoke hearts includes ground lamb. Spices reflect the local cuisine of each country. In Lebanon, for example, the typical filling would include lamb, onion, tomato, pinenuts, raisins, parsley, dill, mint, black pepper, and allspice. A popular Turkish vegetarian variety uses only onion, carrot, green peas, and salt.
Tea
Artichokes can also be made into a herbal tea. It affords some of the qualities of the whole vegetable, acting as a diuretic and improving liver function. Artichoke tea is produced as a commercial product in the Da Lat region of VietnamVietnam
Vietnam – sometimes spelled Viet Nam , officially the Socialist Republic of Vietnam – is the easternmost country on the Indochina Peninsula in Southeast Asia. It is bordered by China to the north, Laos to the northwest, Cambodia to the southwest, and the South China Sea –...
.
Liqueur
Artichoke is the primary flavor of the 33-proof (16.5%-alcohol) Italian liqueur CynarCynar
Cynar is an Italian bitter apéritif liqueur made from 13 herbs and plants. Predominant amongst these is the artichoke , from which the drink derives its name...
produced exclusively by the Campari Group
Campari Group
Gruppo Campari is an Italian-based multinational producer of alcoholic and non-alcoholic beverages. The group holds a portfolio of over 40 brands marketed and distributed in more than 190 countries...
. It can be served over ice as an aperitif
Aperitif
Apéritifs and digestifs are alcoholic drinks that are normally served with meals.-Apéritifs:An apéritif is usually served before a meal to stimulate the appetite. This contrasts with digestifs, which are served after a meal for the purpose of aiding digestion...
or as a cocktail mixed with orange juice, especially popular in Switzerland. It is also used to make a 'Cin Cyn', a slightly less-bitter version of the Negroni cocktail, by substituting Cynar in place of Campari
Campari
Campari is an alcoholic apéritif obtained from the infusion of herbs and fruit in alcohol and water. It is a bitters characterized by its dark red color....
.
Medical Uses
The total antioxidantAntioxidant
An antioxidant is a molecule capable of inhibiting the oxidation of other molecules. Oxidation is a chemical reaction that transfers electrons or hydrogen from a substance to an oxidizing agent. Oxidation reactions can produce free radicals. In turn, these radicals can start chain reactions. When...
capacity of artichoke flower heads is one of the highest reported for vegetables.
Cynarin, an active chemical constituent in Cynara, causes an increased bile flow. The majority of the cynarin found in artichoke is located in the pulp of the leaves, though dried leaves and stems of artichoke also contain it. It inhibits taste receptors, making water (and other foods and drinks) seem sweet.
This diuretic vegetable is of nutritional value because of its exhibiting an aid to digestion, strengthening of the liver function and gall bladder function, and raising of the HDL/LDL ratio. This reduces cholesterol levels, which diminishes the risk for arteriosclerosis and coronary heart disease.
Aqueous extracts from artichoke leaves have also been shown to reduce cholesterol by inhibiting HMG-CoA reductase
HMG-CoA reductase
HMG-CoA reductase is the rate-controlling enzyme of the mevalonate pathway, the metabolic pathway that produces cholesterol and other isoprenoids...
and having a hypolipidemic influence, lowering blood cholesterol
Cholesterol
Cholesterol is a complex isoprenoid. Specifically, it is a waxy steroid of fat that is produced in the liver or intestines. It is used to produce hormones and cell membranes and is transported in the blood plasma of all mammals. It is an essential structural component of mammalian cell membranes...
.
Artichoke contains the bioactive agents apigenin
Apigenin
Apigenin is a flavone that is the aglycone of several glycosides. It is a yellow crystalline solid that has been used to dye wool. Apigenin may contribute to the chemopreventive action of vegetables and fruits...
and luteolin
Luteolin
Luteolin is a yellow crystalline compound. It is a flavonoid; to be specific, it is one of the more common flavones. From preliminary research, it is thought to play a role in the human body possibly as an antioxidant, a free radical scavenger, a promoter of carbohydrate metabolism, or an immune...
.
C. scolymus also seems to have a bifidogenic
Bifidus Factor
A Bifidus factor is a compound that specifically enhances the growth of bifidobacteria in either a product or in the intestines of humans and/or animals. Several products have been marketed as bifidogenic factors, such as several prebiotics and methyl-N-acetyl D-glucosamine in human milk . The...
effect on beneficial gut bacteria.
Artichoke leaf extract has proved helpful for patients with functional dyspepsia, and may ameliorate symptoms of IBS
Irritable bowel syndrome
Irritable bowel syndrome is a diagnosis of exclusion. It is a functional bowel disorder characterized by chronic abdominal pain, discomfort, bloating, and alteration of bowel habits in the absence of any detectable organic cause. In some cases, the symptoms are relieved by bowel movements...
.
Nutritional information
1medium artichoke (128g) contains the following nutritional information according to the USDA:- Calories : 60
- Fat: 0.19
- Carbohydrates: 13.45
- Fibers: 6.9
- Protein: 4.19