Globe artichoke

Also called artichoke and artichokes

Globe artichoke is treated as a vegetable, and cooks use its buds, leaves, and stems. It has a tender texture and can be eaten raw or baked, boiled, simmered, sautéed, steamed, deep-fried, or stuffed. It pairs with olive oil and lamb.

Plant-based

About the plain ingredient, not packaged products; general information, not medical advice. Details

Category: Vegetables
Part used: Bud, leaf, stem
Texture: Tender
Cooked most in: Europe, Africa
Top country: France
Dishes: 5 in the catalogue
Energy: 47 kcal per 100 g

Photo: Hans Hillewaert · CC BY-SA 3.0 · Wikimedia Commons

In the kitchen

How to use globe artichoke

Typical ways to cook or use it

Bake
Boil simmer
Deep fry
Raw
Saute
Steam
Stuff

Preparing it

Trim the tips of the scales to remove thorns. Remove and discard the inedible choke before eating the heart. Put cut artichokes in water with a little lemon juice or vinegar to limit browning.

Goes well with

Flavour

Taste and texture

Texture

Tender

Shopping

Choosing and storing globe artichoke

Sold as: Canned, Frozen

Nutrition

What 100 g of globe artichoke holds

Per 100 g, raw. Averages from USDA; real values vary by variety, season and growing conditions.

Protein 23%Fat 1%Carbohydrate 75%of the macronutrients by weight

Nutrition per 100 g of globe artichoke, raw
Energy	47 kcal · 197 kJ
Protein	3.3 g
Fat	0.15 g
of which saturated	0.04 g
Carbohydrate	11 g
of which sugars	0.99 g
Fibre	5.4 g
Sodium	94 mg
Cholesterol	0 mg

Nutrition per 100 g of globe artichoke, raw: minerals and vitamins
Potassium	370 mg
Calcium	44 mg
Iron	1.3 mg
Magnesium	60 mg
Zinc	0.49 mg
Vitamin C	12 mg
Vitamin A (RAE)	1 µg
Folate	68 µg

Source: USDA FoodData Central (food 169205), public domain. Minerals and vitamins are listed only where USDA measured a non-zero amount.

Around the world

Where globe artichoke is cooked

5 dishes in the catalogue use globe artichoke. Here is where they come from.

Dishes by continent

Europe3
Africa1

Countries whose dishes use it most

Counts are catalogued dishes from each country that list globe artichoke among their ingredients.

Origins

1466 · Italy
An improved artichoke was carried from Naples to Florence.
The 1800s · United States
French and Spanish immigrants brought artichokes to Louisiana and California, respectively.

On the table

Dishes made with globe artichoke

5 dishes in the catalogue use it.

Pan-bagnat
France
Pizza quattro stagioni
Italy
Stuffed Artichoke
Morocco
Niçard salad
France
Spinach and artichoke dip

Dish lists come from Wikidata; a dish counts when its recorded ingredients include globe artichoke.

Good to know

Diet and allergens: globe artichoke in detail

These notes describe the plain ingredient. Packaged and prepared products vary, so read the label; for allergies and medical diets ask a doctor or dietitian.

Allergens: None of the 15 listed allergens foundChecked and not found: eggs, fish, milk, molluscs, sulphites, crustaceans.
Animal origin: No animal ingredients foundChecked and not found: egg, fish, meat, dairy, honey, insect, gelatin, poultry, bone char, shellfish, other animal, animal fining, animal rennet.
Alcohol: None
Pork: None