Indicative nutritional values per 100 g
(cooked, edible portion)

• Energy: 45–55 kcal

• Carbohydrates: 10–12 g

  • sugars: 0.5–1 g

  • starch: negligible

• Fibre: 4–6 g

• Protein: 2.5–3.5 g

• Lipids: 0.2–0.4 g

  • SFA (first occurrence – saturated fatty acids): <0.1 g

  • MUFA: traces

  • PUFA: traces

  • TFA: not present naturally

• Vitamins: folate, vitamin C, vitamin K; small amounts of B1, B3, B6

• Minerals: potassium, magnesium, phosphorus, small amounts of calcium and iron

Values vary with variety, part used and cooking method.

Key constituents

• Cynarin (1,5-dicaffeoylquinic acid)

• Phenolic acids (chlorogenic, caffeic)

• Flavonoids (luteolin, apigenin derivatives)

• Inulin (prebiotic fibre typical of Asteraceae)

• Minerals: K, Mg, Ca, P

• Vitamins: B-group, vitamin C, vitamin K

• Minor carotenoids

Production process
(fresh and processed artichokes)

1. Cultivation and harvest

   • heads harvested at the immature bud stage;

   • selection of suitable varieties (e.g. globe types, violet types).

2. Sorting and trimming

   • removal of tough outer bracts, trimming of stems, removal of internal “choke” (fibres).

3. Anti-browning treatment

   • dipping in acidified or antioxidant solutions (e.g. citric/ascorbic acid) to limit enzymatic browning.

4. Further processing

   • Fresh: packaging in trays or MAP (modified atmosphere packaging);

   • Canned in brine: blanching, filling with brine, acidification, pasteurisation/sterilisation;

   • In oil: pre-cooking, acidification, filling with oil, pasteurisation;

   • Frozen: blanching, cooling, IQF freezing;

   • Dried: hot-air drying or freeze-drying for powders and extracts.

5. Packaging

   • appropriate oxygen, moisture and light protection.

All steps under GMP/HACCP with controls on pH, water activity, contaminants and microbiology.

Physical properties

• Appearance: compact flower heads with fleshy bracts; green to green-violet colour.

• Texture: crisp when raw, tender and slightly fibrous when cooked.

• Moisture: approx. 80–85% in fresh edible portion.

• Unit weight: highly variable (approx. 60–250 g per head, depending on variety and trimming).

Sensory and technological properties

• Flavour: aromatic, slightly bitter, herbaceous.

• Aroma: fresh, green, vegetable.

• Colour: green/violet; prone to browning due to enzymatic oxidation if not acidified.

• Technological behaviour:

  • high inulin content supports creamy textures in purées and soups,

  • distinctive flavour suitable for fillings, sauces, spreads,

  • good stability upon cooking,

  • readily absorbs flavours in marinated and oil-preserved products.

Food applications

• Fresh or cooked: steamed, grilled, sautéed, fried, stuffed.

• Canned products: artichokes in brine, marinated artichokes, artichokes in oil.

• Ready meals: pizza toppings, pasta sauces, mixed vegetables, side dishes.

• Industrial ingredients:

  • artichoke purées and concentrates for fillings, sauces and ready meals,

  • powders and extracts for soups, sauces and nutritional products.

• Functional foods: as a source of inulin and phenolic compounds in fibre-enriched or “detox” style products.

Nutrition & health

• Source of dietary fibre, particularly inulin, which has prebiotic functionality when part of a balanced diet.

• Contains phenolic compounds (cynarin, chlorogenic acid) with antioxidant activity and characteristic bitter notes.

• Low in energy and almost fat-free, suitable for low-calorie and plant-based diets.

• Provides folate, potassium and vitamin K.

• Inulin and fermentable fibres may cause digestive discomfort in individuals sensitive to FODMAPs.

Portion note

• Typical serving of cooked artichoke: 80–120 g edible portion.

• Artichokes in oil: 40–60 g per serving, with higher caloric value due to oil.

Allergens & intolerances

• Artichoke is not a major allergen in most regulations.

• Possible reactions in individuals allergic to Asteraceae family plants.

• Inulin and other fermentable carbohydrates may trigger symptoms in FODMAP-sensitive individuals.

• In processed forms, check for added allergens (e.g. sulphites as antioxidants, milk or other ingredients in recipes).

Storage & shelf-life

• Fresh artichokes:

  • 3–7 days refrigerated at around 4 °C (preferably under high humidity or MAP).

• Frozen:

  • 12–24 months at –18 °C.

• Canned or in oil:

  • 12–36 months unopened, depending on process and packaging;

  • once opened, usually 3–7 days under refrigeration (ensure artichokes in oil remain submerged).

• Highly sensitive to browning and oxidation without proper treatment.

Safety & regulatory

• Control requirements for:

  • pesticide residues,

  • heavy metals (depending on irrigation and soil),

  • microbiological safety in canned and marinated products,

  • pH and acidification for low-acid preserved foods (e.g. artichokes in oil → pH typically <4.2).

• Application of GMP/HACCP throughout the chain.

• For artichokes in oil, sufficient acidification is critical to minimise risk from Clostridium botulinum.

Labeling

• Typical designations:

  • “artichokes”,

  • “artichokes in brine”,

  • “artichokes in oil”,

  • “artichoke hearts”.

• In compound foods, listed in descending order of weight.

• Must declare any antioxidants (e.g. citric acid, ascorbic acid), acidifying agents, oils, herbs/spices and any allergens.

Troubleshooting

• Rapid browning:

  • insufficient acidification or antioxidant treatment → use acidulated water (e.g. citric or lemon juice) during trimming and processing.

• Excessively fibrous texture:

  • late harvest or over-mature heads → select younger, compact heads for processing.

• Rancidity in oil-preserved products:

  • lipid oxidation → use high-quality oil, oxygen-barrier packaging, correct pasteurisation and storage.

• Metallic off-flavours in canned products:

  • interaction with inadequate internal can coatings and low pH → verify lacquer suitability and process conditions.

Sustainability & supply chain

• Mediterranean-type crop, generally well adapted to local climates.

• Main environmental aspects:

  • irrigation water use,

  • plant protection product use,

  • management of plant residues (leaves, stems).

• Potential improvements via:

  • targeted irrigation,

  • integrated or organic pest management,

  • valorisation of by-products (leaves, stems) for compost, feed or bioenergy.

• Processing plants must manage washing water and effluents, often monitored by BOD/COD indicators.

Main INCI functions (cosmetics)
(as “Cynara Scolymus Leaf Extract”, “Cynara Scolymus Extract”)

• Antioxidant

• Skin conditioning

• Mild astringent

• Purifying action
  Used in natural cosmetics, toners, “detox” and products for combination/oily skin.

Conclusion
Artichoke is a nutritious, aromatic and versatile vegetable ingredient, appreciated both fresh and processed.
Its inulin-rich fibre profile and characteristic phenolic compounds make it attractive for traditional gastronomy, convenience foods and functional formulations.
Within well-managed supply chains operating under GMP/HACCP, artichoke offers a safe, stable and high-quality ingredient for food manufacturers, foodservice and consumer products.

Mini-glossary

• SFA – Saturated fatty acids: fats that should be moderated in the diet; in artichokes they are almost negligible.

• MUFA – Monounsaturated fatty acids: present only in traces in artichokes.

• PUFA – Polyunsaturated fatty acids: present in traces.

• TFA – Trans fatty acids: not naturally present in artichokes.

• GMP/HACCP – Good Manufacturing Practices / Hazard Analysis and Critical Control Points, food safety and quality management systems.

• BOD/COD – Biological / Chemical Oxygen Demand, indicators of the environmental impact of industrial wastewater.

• Inulin – A prebiotic fibre typical of Asteraceae, fermented by gut microbiota and potentially beneficial within a balanced diet.