Introduction:
The edible part of the artichoke is the small tender flower buds. The younger the buds are, the more aromatic their taste is. With the larger flowers, only the lower fleshy parts of the scale leaves and the flower bases are eaten.
Use/Preparation:
Artichokes are eaten raw with dip, on pizza, in salad, pesto or in sauces. They are also available canned (artichoke hearts).
Health:
Artichokes are said to have an appetising, digestive and cholesterol-lowering effect. The bitter substance cynarin stimulates the metabolism of liver and bile. Cynarin and other active substances of artichokes, such as chorogenic acid, are used in pharmacology due to their antioxidant, choleretic and lipid-lowering effects.
Alternatives:
The thistle plant cardoon is very similar to the artichoke in appearance and taste, which is why it is also called Spanish artichoke. However, it is not the buds that are eaten, but the stalk.
Back to tested foodsRelevance for intolerances
| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 47/197 |
| Fat | 0,2 g |
| Healthy fatty acids | 0,04 g |
| Carbohydrates | 10,5 g |
| Sugar | 1 g |
| Protein | 3,3 g |
| Salt | 0 g |
