Globe Artichokes: Nutrients, What Research Shows and Safety

The globe artichoke (Cynara cardunculus var. scolymus) is the immature flower bud of a thistle-like plant in the daisy family (Asteraceae). People eat the tender, fleshy base of each outer leaf (the bracts) and the heart underneath, after the fuzzy "choke" is removed. [1][2] It is eaten for flavor and as a source of fiber and vitamins. This page keeps the vegetable apart from artichoke leaf extract and from hype, and says plainly where evidence is thin.

Read this first

• Allergy: artichoke is in the daisy family, and a small case report from Italy found people with ragweed-type (Compositae) pollen allergy who also reacted to eating artichoke. [3] For trouble breathing or swelling of the face or throat, call 911. See food allergy basics and emergency signs.
• Warfarin (Coumadin): artichoke contains vitamin K (see the table). MedlinePlus advises keeping vitamin K intake about the same from day to day if you take warfarin. [4][8]
• Gut comfort: artichoke is among the vegetables highest in fructans (a fiber type, including inulin) in one laboratory survey, and fructans can cause gas and bloating in some people. [6]
• Not the same as the extract or Jerusalem artichoke: artichoke leaf extract is a herbal product with its own trials and cautions (see below). Jerusalem artichoke is a different plant. [7][5]
• Evidence in one line: artichokes are a good source of fiber and folate; we found no trial of eating the artichoke vegetable that shows it prevents or treats a disease.

What is in it (USDA values)

Source: USDA FoodData Central, "Artichokes, (globe or french), raw", item 169205, SR Legacy. [8] USDA household portions: 1 medium artichoke is 128 g and 1 large is 162 g. Per-serving figures are our own arithmetic from the per-100 g values. % Daily Value uses the FDA 2016 Daily Values; values vary with variety, ripeness and storage. USDA gives no values for the canned or marinated hearts in our file, so these numbers are for raw artichoke only.

Artichokes contain polyphenols (plant pigments studied for health effects), mainly caffeoylquinic acids such as chlorogenic-type acids. [9][10] Most work on these compounds is from the lab. In one small human study of healthy volunteers who ate sous-vide cooked artichoke, the compounds were absorbed and broken down into many metabolites, with about 9% recovered in urine within 24 hours; the study measured absorption, not health outcomes. [11] Laboratory work on cooked artichoke found boiling, steaming and frying changed the phenolic pattern, and steaming and boiling raised measured antioxidant capacity in the test tube. [9] That does not show a benefit in people. USDA also lists lutein and zeaxanthin in raw artichoke. [8]

The edible parts

• Bract bases: the soft, pale base of each outer leaf is scraped off with the teeth; the tough tip is not eaten. [1]
• Heart: the fleshy base under the bracts and the choke is the most tender part. [1][2]
• Choke: the fuzzy center is scooped out after cooking. [1]
• Stem: usually edible but tough, and may need peeling. [2]
• A 2025 lab study of one Italian cultivar found the polyphenol makeup differs between the immature flower, the stem and the outer bracts. [12] It is a chemistry study, not a recommendation to eat any part differently.

Fiber and inulin

USDA lists 5.4 g of total fiber per 100 g (19% of the Daily Value). [8] A laboratory survey of 60 vegetables found artichoke among the highest in fructans, which include inulin; the group of top vegetables ranged from 1.2 to 17.4 g per 100 g fresh weight (the abstract does not give the artichoke figure alone). [6] Fructans are not digested in the small intestine and can cause stomach and gut symptoms in some people. [6]

Human trials of inulin as an added ingredient (from chicory or Jerusalem artichoke, in snack bars) found more bifidobacteria in the gut and mild gas in a few people. [13] A systematic review of human trials of inulin-type fibers reported prebiotic effects, with improved stool regularity as one reported result. [14] Those trials used isolated inulin, not globe artichoke vegetable. See prebiotic foods: inulin, onions, garlic and more.

What research says

Eaten as food vs taken as a supplement or extract. The human trials most often quoted for "artichoke" used leaf extract, a different product from the bud you eat. A result for the extract does not transfer to the vegetable, and a result for the vegetable (we found none for health outcomes) would not transfer to the extract. The extract's evidence, EU cautions and safety are on the artichoke leaf page, so we do not repeat them here.

How much is a normal serving

• The WHO healthy-diet fact sheet (26 January 2026) says people older than 10 should eat at least 400 g of fruits and vegetables a day. [16]
• The NHS "5 A DAY" guide (last reviewed 9 June 2026) counts 80 g of fresh, canned or frozen vegetables as one portion. [17]
• USDA's household portion for raw artichoke is 1 medium artichoke (128 g) or 1 large (162 g). [8]
• These are official figures for information, not a prescription for you.
• Cooking changes the phenolic compounds in artichoke (see above), but we found no source we could read on how it changes the vitamins, so we make no claim.

Safety, allergy and medicines

• Daisy-family allergy: artichoke is in the Asteraceae family. [7][18] A conference report described four people with food allergy to artichoke who also tested positive to Compositae pollens, with IgE cross-reactivity shown between mugwort (Artemisia) pollen and artichoke. [3] An earlier case report described allergy to eaten artichoke in people with allergic rhinitis and asthma. [19] A 2025 review says Asteraceae pollen panallergens can cause pollen-food reactions and that sesquiterpene lactones can cause skin reactions and, in sensitized people, possibly reactions after eating. [18] Evidence is limited to case reports, so how common this is remains unknown. If you have a daisy-family or ragweed allergy, ask an allergist before eating artichoke often. See herbal allergy and cross-reactivity.
• Skin contact: a case report describes airborne allergic contact dermatitis in a greengrocer who handled artichokes. [20] This is a skin reaction from handling, reported in a worker.
• Warfarin and vitamin K: one medium artichoke gives about 16% of the vitamin K Daily Value (our arithmetic from USDA). [8] MedlinePlus says sudden changes in vitamin K intake can change how warfarin works, and to keep intake steady day to day and ask your provider. [4] See foods and medicine interactions.
• Folate and B12: MedlinePlus says folic acid above 1,000 mcg a day (from supplements) can mask vitamin B12 deficiency; this applies to supplements and fortified foods, not to the folate in artichoke. [15]
• Gas, bloating and IBS: artichoke is high in fructans. [6] The NHS says a dietitian may recommend a low-FODMAP diet for IBS, which limits some fruit and vegetables that the gut does not break down easily. [21] A dietitian should guide that; we did not find an artichoke-specific tolerance study.
• Kidney disease and potassium: USDA lists 474 mg of potassium in a medium artichoke (10% of the Daily Value). [8] People told to limit potassium should ask their care team; see foods, kidney disease, potassium and oxalates.
• Pregnancy: we found no source we could read giving a food-specific caution for eating cooked artichoke. Official pregnancy food advice is on foods in pregnancy. Extract caution is on the artichoke leaf page.
• Sodium: USDA lists 94 mg sodium per 100 g in raw artichoke. [8] Jarred or canned hearts can differ; check the label (no USDA values in our file).
• Pesticide residues and other topics: we did not read a source on artichoke residues, so we make no claim.

Choosing, storing and food safety

• Wash produce under running water, without soap or produce wash, and dry it; choose items that are not bruised or damaged. [22]
• Refrigerate cut produce, and keep it away from raw meat and seafood. [22]
• Artichokes are usually cooked, for example steamed or boiled, before eating. [1]

Related pages

• Artichoke leaf (herb and extract)
• Prebiotic foods: inulin, onions, garlic and more
• How much fiber per day and fiber side effects
• Foods and medicine interactions: vitamin K, grapefruit and others
• Food allergy basics and emergency signs
• Fresh, frozen and canned produce