Artichoke hearts 
(From Cynara scolymus, family Asteraceae)

Description
Artichoke hearts are the tender inner portion of the artichoke head (Cynara scolymus), consisting mainly of the fleshy base (heart) and the inner, soft bracts, with the fibrous “choke” removed.
They have a delicate, slightly sweet–bitter, aromatic flavour and a tender, fleshy texture.
Commercially, artichoke hearts are available fresh, frozen, canned in brine, or marinated in oil or vinegar, and are widely used as a premium vegetable ingredient in salads, pizzas, antipasti, ready meals and gourmet products.

Indicative nutritional values per 100 g
(cooked artichoke hearts, drained, edible portion – values indicative)

• Energy: 45–60 kcal

• Carbohydrates: 8–12 g

  • sugars: 0.5–1.5 g

• Fibre: 3–5 g

• Protein: 2.5–3.5 g

• Lipids: 0.2–0.6 g

  • SFA (first occurrence – saturated fatty acids): <0.1–0.2 g (excess SFA intake is associated with increased cardiovascular risk, but contribution from plain artichoke hearts is minimal)

  • MUFA: traces

  • PUFA: traces

  • TFA: not naturally present

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

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

Marinated or oil-packed hearts will have a higher energy and fat content due to added oil.

Key constituents

• Dietary fibre, including inulin (prebiotic-type fibre)

• Phenolic compounds: cynarin, chlorogenic acid, caffeic acid

• Flavonoids: luteolin, apigenin derivatives

• Minerals: potassium, magnesium, phosphorus

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

• Trace carotenoids and other minor antioxidants

Production process
(industrial artichoke hearts – canned, marinated, frozen)

1. Cultivation and harvest

   • Artichokes harvested at the immature head stage.

   • Selection of heads with suitable size and compact structure.

2. Trimming and preparation

   • Removal of outer tough bracts and most of the stem.

   • Removal of the fibrous choke.

   • Shaping and trimming to obtain clean, uniform hearts.

   • Dipping in acidulated or antioxidant solution (e.g. citric/ascorbic acid) to limit browning.

3. Blanching

   • Short thermal treatment to inactivate enzymes, stabilise colour and texture.

4. Process route

   • Canned in brine: filling with brine (water, salt, acidifier), sealing, pasteurisation or sterilisation.

   • Marinated / in oil: pre-cooking and acidification, addition of oil, herbs and spices, pasteurisation.

   • Frozen: blanching, cooling, IQF freezing, packing.

5. Packaging and storage

   • Use of suitable containers and barriers to protect from oxygen, light and contamination.

All steps carried out under GMP/HACCP.

Physical properties

• Appearance: small to medium-size heart-shaped pieces or halves; uniform, trimmed vegetable units.

• Colour: pale green to yellowish, sometimes slightly grey–green; may darken if not properly acidified.

• Texture: tender, fleshy, slightly fibrous; should remain intact after cooking or reheating.

• Moisture: high (typically >80% for drained hearts prior to marination).

Sensory and technological properties

• Flavour: delicate, mildly bitter, slightly sweet, characteristic artichoke aroma.

• Aroma: green, herbal, slightly earthy.

• Technological behaviour:

  • retains shape reasonably well in thermal processes (baking, reheating),

  • absorbs flavours from oils, herbs and marinades,

  • contributes body, texture and visual appeal to mixed dishes,

  • suitable for pulping into purées and spreads without excessive stringiness when properly trimmed.

Food applications

• Antipasti and appetizers: marinated artichoke hearts in oil or vinaigrette, antipasto platters.

• Pizza and bakery: toppings for pizza, focaccia and savoury tarts.

• Ready meals and gastronomy: pasta dishes, risottos, vegetable mixes, gratins, quiches.

• Salads and cold dishes: mixed salads, grain bowls, deli salads.

• Spreads and sauces: artichoke dips, pâtés, hummus-style spreads, cream sauces.

• Soup and purees: creamy soups and vegetable purées for foodservice and industry.

Nutrition & health

• Artichoke hearts are low in energy and fat, while providing dietary fibre, including inulin, which has prebiotic properties when consumed as part of a varied diet.

• They contribute folate, potassium and vitamin K, supporting a balanced nutrient intake.

• The phenolic compounds present have antioxidant activity and impart characteristic bitter notes.

• Suitable for plant-based and low-fat diets, especially when prepared without excessive added oil or salt.

• Inulin and other fermentable fibres may induce bloating or discomfort in individuals sensitive to FODMAPs.

Portion note

• Typical serving size of artichoke hearts as a vegetable side or ingredient:

  • 60–100 g drained weight for plain hearts (canned/frozen).

  • 40–60 g for marinated/oil-packed hearts due to higher energy density.

Allergens & intolerances

• Artichoke is not a major allergen, but may cause reactions in individuals allergic to plants of the Asteraceae family.

• FODMAP-sensitive or IBS-prone consumers may react to inulin and other fermentable carbohydrates.

• Processed products may contain additional allergens (e.g. sulphites as antioxidants, milk, soy or gluten in composite recipes); always check product specifications.

Storage & shelf-life

• Canned artichoke hearts (unopened): typically 2–3 years when stored in a cool, dry place.

• Marinated / oil-packed hearts (unopened): usually 12–24 months, depending on process and packaging.

• Frozen hearts: about 12–24 months at –18 °C.

• After opening:

  • canned hearts: 2–3 days refrigerated in a non-metallic container, covered with brine or water;

  • oil-packed hearts: generally 3–7 days refrigerated, ensuring they remain submerged in oil.

Safety & regulatory

• Key control points:

  • pesticide residues in raw artichokes,

  • heavy metals depending on soil and irrigation,

  • microbiological safety (especially in low-acid oil-packed products),

  • adequate acidification (pH) and heat treatment to prevent growth of pathogens such as Clostridium botulinum in preserved products.

• Production must follow GMP/HACCP with validated processes for thermal treatment and acidification.

Labeling

• Typical ingredient names:

  • “artichoke hearts”,

  • “artichoke hearts in brine”,

  • “marinated artichoke hearts”,

  • “artichoke hearts in oil”.

• The label must list:

  • artichoke hearts, water/brine, salt, acidifying agents (e.g. citric acid), possible antioxidants, oils, herbs/spices and any allergens.

• Ingredients must be declared in descending order of weight.

• Storage instructions (e.g. “refrigerate after opening” and “consume within X days”) are usually required.

Troubleshooting

• Excessive browning or grey colour:

  • insufficient acidification or delayed processing → optimise anti-browning treatment and minimise oxygen exposure.

• Overly soft or mushy texture:

  • overcooking or over-sterilisation → adjust blanching and retort conditions.

• Tough or fibrous hearts:

  • use of over-mature raw material or poor trimming → select younger heads and improve trimming of outer fibrous tissues.

• Rancid or off-flavours in oil-packed hearts:

  • oil oxidation or poor storage → improve oil quality, packaging barrier and storage conditions.

Sustainability & supply chain

• Environmental aspects linked to artichoke cultivation include water use, plant protection product use, and management of plant residues (leaves, stems).

• By-products from trimming can be valorised as animal feed, compost or inputs for bioenergy and extract production.

• Processing plants must manage washing water and process effluents, typically monitored through BOD/COD indicators.

• Use of local sourcing, integrated pest management and optimised irrigation can improve overall sustainability.

Main INCI functions (cosmetics)
(when derived extracts are used, e.g. “Cynara Scolymus Extract”, “Cynara Scolymus Leaf Extract”)

• Antioxidant

• Skin conditioning

• Mild astringent

• Purifying action for combination or oily skin

Artichoke heart–specific extracts are less common than leaf extracts, but share similar functional profiles.

Conclusion
Artichoke hearts are a high-value vegetable ingredient offering a refined flavour, attractive appearance and pleasant texture in a wide range of culinary applications.
Thanks to their low energy density, fibre content and functional phenolic profile, they are suitable for modern, health-oriented formulations as well as traditional Mediterranean-style dishes.
When sourced from controlled supply chains and processed under GMP/HACCP, artichoke hearts provide a safe, stable and high-quality ingredient for retail, foodservice and industrial food production.

Mini-glossary

• SFA – Saturated fatty acids: dietary fats that should be moderated; naturally present only in very small amounts in artichoke hearts.

• MUFA – Monounsaturated fatty acids: generally neutral-to-beneficial fats; present only in traces here.

• PUFA – Polyunsaturated fatty acids: essential fats more prone to oxidation; also present only in traces in artichoke hearts.

• TFA – Trans fatty acids: associated with negative health effects when industrially produced; not naturally present in artichokes.

• GMP/HACCP – Good Manufacturing Practices / Hazard Analysis and Critical Control Points, systems that ensure hygiene, safety and quality in food production.

• BOD/COD – Biological / Chemical Oxygen Demand, indicators used to assess the pollution load of processing wastewater.

• Inulin – A fermentable, prebiotic fibre typical of Asteraceae that supports gut microbiota when consumed within a balanced diet.

Studies

Its predominant use is culinary, but it is widely used in the medical field. In fact, phytonutrients are extracted from its leaves and roots:

• stimulate bile flow from the liver (1)
• reduce heartburn
• counter-cholesterol harmful LDL (2)
• counteract colon irritability
• reduce bladder infections
• reduce nausea

Its polyphenol content, exerts an antioxidant activity (3) and also chlorogenic acid, luteolin, apigenine, cinary, coffee acid derivatives, flavonoids (4) and polyphenols help improve the integrity and functionality of endothelial cells.

Artichoke studies

References______________________________________________________________________

(1) Gebhardt R. Prevention of taurolithocholate-induced hepatic bile canalicular distortions by HPLC-characterized extracts of artichoke (Cynara scolymus) leaves.   Planta Med. 2002 Sep;68(9):776-9.

Abstract. The effects of water-soluble extracts of artichoke (Cynara scolymus L.) leaves on taurolithocholate-induced cholestatic bile canalicular membrane distortions were studied in primary cultured rat hepatocytes using electron microscopy. Artichoke extracts at concentrations between 0.08 and 0.5 mg/ml were able to prevent the formation of bizarre canalicular membrane transformations in a dose-dependent manner when added simultaneously with the bile acid. However, prevention also occurred when the hepatocytes were preincubated with the extracts, indicating that absorption of the bile acid to components of the extracts was not involved. These results demonstrate that artichoke leaf extracts exert a potent anticholestatic action at least in the case of taurolithocholate. This effect may contribute to the overall hepatoprotective influence of this herbal formulation.

(2) Rondanelli M, Giacosa A, Opizzi A, Faliva MA, Sala P, Perna S, Riva A, Morazzoni P, Bombardelli E. Beneficial effects of artichoke leaf extract supplementation on increasing HDL-cholesterol in subjects with primary mild hypercholesterolaemia: a double-blind, randomized, placebo-controlled trial.  Int J Food Sci Nutr. 2013 Feb;64(1):7-15. doi: 10.3109/09637486.2012.700920. 

Abstract. The aim of this study was to evaluate the effects of artichoke leaf extract (ALE) supplementation (250 mg, 2 b.i.d.) on the lipid pattern. A randomized, double-blind, placebo-controlled clinical trial was performed on 92 overweight subjects with primary mild hypercholesterolaemia for 8 weeks. Forty-six subjects were randomized to supplementation (age: 54.2 ± 6.6 years, body mass index (BMI): 25.8 ± 3.9 kg/m(2), male/female: 20/26) and 46 subjects to placebo (age: 53.8 ± 9.0 years, BMI: 24.8 ± 1.6 kg/m(2), male/female: 21/25). Verum supplementation was associated with a significant increase in mean high-density lipoprotein (HDL)-cholesterol (p < 0.001) and in mean change in HDL-cholesterol (HDL-C) (p = 0.004). A significantly decreased difference was also found for the mean change in total cholesterol (p = 0.033), low-density lipoprotein (LDL)-cholesterol (p < 0.001), total cholesterol/HDL ratio (p < 0.001) and LDL/HDL ratio (p < 0.001), when verum and placebo treatment were compared. These results indicate that ALE could play a relevant role in the management of mild hypercholesterolaemia, favouring in particular the increase in HDL-C, besides decreasing total cholesterol and LDL-cholesterol.

(3) Gebhardt R Antioxidative and protective properties of extracts from leaves of the artichoke (Cynara scolymus L.) against hydroperoxide-induced oxidative stress in cultured rat hepatocytes.    Toxicol Appl Pharmacol. 1997 Jun; 144(2):279-86.

Abstract. Primary rat hepatocyte cultures exposed to tert-butylhydroperoxide (t-BHP) or cumene hydroperoxide were used to assess the antioxidative and protective potential of water-soluble extracts of artichoke leaves. Both hydroperoxides stimulated the production of malondialdehyde (MDA), particularly when the cells were pretreated with diethylmaleate (DEM) in order to diminish the level of cellular glutathione (GSH). Addition of artichoke extracts did not affect basal MDA production, but prevented the hydroperoxide-induced increase of MDA formation in a concentration-dependent manner when presented simultaneously or prior to the peroxides. The effective concentrations (down to 0.001 mg/ml) were well below the cytotoxic levels of the extracts which started above 1 mg/ml. The protective potential assessed by the LDH leakage assay and the MTT assay closely paralleled the reduction in MDA production and largely prevented hepatocyte necrosis induced by the hydroperoxides. The artichoke extracts did not affect the cellular level of glutathione (GSH), but diminished the loss of total GSH and the cellular leakage of GSSG resulting from exposure to t-BHP. Chlorogenic acid and cynarin accounted for only part of the antioxidative principle of the extracts which was resistant against tryptic digestion, boiling, acidification, and other treatments, but was slightly sensitive to alkalinization. These results demonstrate that artichoke extracts have a marked antioxidative and protective potential. Primary hepatocyte cultures seem suitable for identifying the constituents responsible for these effects and for elucidating their possible mode of action.

(4) Tang X, Wei R, Deng A, Lei T  Protective Effects of Ethanolic Extracts from Artichoke, an Edible Herbal Medicine, against Acute Alcohol-Induced Liver Injury in Mice.   Nutrients. 2017 Sep 11; 9(9):.

Abstract. Oxidative stress and inflammation are well-documented pathological factors in alcoholic liver disease (ALD). Artichoke (Cynara scolymus L.) is a healthy food and folk medicine with anti-oxidative and anti-inflammatory properties. This study aimed to evaluate the preventive effects of ethanolic extract from artichoke against acute alcohol-induced liver injury in mice. Male Institute of Cancer Research mice were treated with an ethanolic extract of artichoke (0.4, 0.8, and 1.6 g/kg body weight) by gavage once daily. Up to 40% alcohol (12 mL/kg body weight) was administered orally 1 h after artichoke treatment. All mice were fed for 10 consecutive days. Results showed that artichoke extract significantly prevented elevated levels of aspartate aminotransferase, alanine aminotransferase, triglyceride, total cholesterol, and malondialdehyde. Meanwhile, the decreased levels of superoxide dismutase and glutathione were elevated by artichoke administration. Histopathological examination showed that artichoke attenuated degeneration, inflammatory infiltration and necrosis of hepatocytes. Immunohistochemical analysis revealed that expression levels of toll-like receptor (TLR) 4 and nuclear factor-kappa B (NF-κB) in liver tissues were significantly suppressed by artichoke treatment. Results obtained demonstrated that artichoke extract exhibited significant preventive protective effect against acute alcohol-induced liver injury. This finding is mainly attributed to its ability to attenuate oxidative stress and suppress the TLR4/NF-κB inflammatory pathway. To the best of our knowledge, the underlying mechanisms of artichoke on acute ALD have been rarely reported.