Globe Artichoke

Globe Artichoke (Cynara scolymus)

A plant with a heart of gold!

Did you know...?

Fun facts and intriguing information all about the Globe Artichoke.

Young Artichoke Plant


  • Cynara scolymus is high in vitamin C and dietary fiber.

  • A medium sized Globe Artichoke is virtually fat-free and only 25 calories.

  • Artichoke leaves can be ground up and made into tea. This is very popular in Vietnam.

  • California is known as the artichoke capitol of the world.

  • Although claims have been made that C. scolymus has hypoglycemic properties, no actually studies have been reported.

  • Individuals in Europe looking to obtain leaf extract must have a prescription from their doctor, while in America these products are widely available.

  • The Imperial Star Artichoke has a higher antioxidant concentration than the Globe Artichoke by only 0.8%.

  • Artichoke leaf extracts have exhibited hepatoprotective, anticarcinogenic, antioxidative, antibacterial, and anti - HIV abilities.

  •  Want some instruction on how to prepare this delectable treat? Check out this VIDEO!

Give these recipes a try!

Artichoke hearts

Artichoke, Garlic, and Potato Mash

500g large red potatoes chopped into 2.5cm chunks
4 tbsp butter
4 tbsp milk
2 tbsp chopped flat-leaf parsley
400g tin artichoke hearts , drained and sliced
1 tbsp olive oil
2 garlic cloves, crushed

1. Place the potatoes in a large saucepan and cover with cold salted water. Bring to the boil and cook for 15 mins or until tender, then drain. Return to pan and add butter, milk and some seasoning. Mash until light and fluffy. Stir in the parsley.

2. While the potatoes are cooking, pat the artichoke slices dry with kitchen paper. Heat the olive oil in a medium frying pan. Cook the garlic for 1 min, then add the artichoke hearts and some seasoning. Cook for 5 mins until golden and crisp. Mash the cooked artichokes into the potatoes, reserving a few for the top, and warm through again on low heat until piping hot. Serve with the rest of the artichokes on top.

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Globe Artichoke with Dijon Mustard

Cooked Globe Artichoke


2 medium globe artichoke
1 lemon for the vinaigrette
4 tbsp red wine vinegar
2 heaped tbsp Dijon mustard
salt and freshly ground black pepper
10 tbsp olive oil

To begin with, cut off the stalks of the artichokes and remove any hard outer leaves. Cut the lemon in half and rub the exposed flesh over each artichoke.

Squeeze the remaining lemon juice into a pan of rapidly boiling, salted water. Plunge the artichokes into the water and boil uncovered for 25 to 30 minutes, until the outer leaves are easily detached.

While the artichokes are cooking, make the vinaigrette. Combine the vinegar and mustard by placing them in a small container that has a detachable sealed lid. Now carefully add the salt and freshly ground pepper to your preferred taste.

Next, pour in the olive oil into the container before securing the lid, then shake the mixture vigorously to make a thick dressing. Taste check it first before adding any more mustard, vinegar or seasoning - this dressing will keep fresh in the fridge for several days.

Once the artichokes have finished cooking, drain off the water, then carefully – because they will be very hot - turn the artichokes upside down and squeeze out most of the remaining water.
Using a sharp knife, remove the top half of the artichoke. Peel off the rest of the leaves and then remove the 'hairy' choke. Take out the hearts carefully using a spoon, and serve immediately with the vinaigrette dressing. Enjoy!

Note. It is worth keeping the leaves as they contain a delicious and succulent base. Dip the base of the leave in the dressing then draw through your teeth to remove this tasty morsel.



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Artichoke Heart

Globe Artichoke Soup

This soup is wonderfully creamy with a delicate artichoke flavour. 
It is best to use large globe artichokes for this recipe, but if you can only get smaller ones, 
use eight or nine of them.

• 6 large globe artichokes
• Juice of 1 lemon
• 75g butter
1 large Spanish onion, peeled
and chopped
• 75ml dry white wine
600ml chicken or 
vegetable stock
Sea salt and freshly ground
black pepper
• 2-3 tbsp double cream


1 First, prepare the artichoke hearts. Have ready a large bowl of water with the juice 
of a lemon. Cut off the stem, 
then pull off all the leaves, including the smaller purple-tipped ones inside. Using a 
small sharp knife, pull or cut away the hairy chokes. Wash 
the hearts and slice finely, then immediately drop them into the bowl of lemon water to prevent them from discoloring.
2 Melt half the butter in a large pan, then sweat the onions over a medium heat until slightly softened, about 5-6 minutes. Drain the artichokes, pat dry 
and add to the pan. Sauté for another 5-6 minutes until the artichokes begin to soften.
3 Pour in the wine and let it bubble until reduced and slightly syrupy. Add the stock and seasoning. Bring to a simmer and cook for about 10 minutes until the artichokes are very tender.
4 Blend the soup using a stick blender (or a regular blender) until smooth. For a really fine result, push the blended soup through a sieve back into the pan.
5 Reheat when ready to serve, then turn down the heat and whisk in the remaining butter and a touch of cream. The soup should have a smooth and velvety texture. Taste and adjust the seasoning before serving in warm bowls.

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Top view of Artichoke

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University of Wisconsin - La Crosse