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Ingredients: Artichoke

A green vegetable, though sometimes purple-tinted, with many leaves and a tender internal “heart.” It has a mild, earthy flavor.

Mediterranean; Either Northern Africa or Sicily, Italy

French immigrants brought the artichoke to America in 1806.

Artichokes possess heptoprotective (liver damage prevention) properties.

“Artichokes History” 

“Globe artichoke: A functional food and source of nutraceutical ingredients”  by Vincenzo LaWanzio, Paul A. Kroon, Vito Linsalata, and Angela Cardinali  (2008) S1756464609000036  

The Oxford Companion to Food. 3rd ed., by Alan Davidson and edited by  Tom Jaine (2014)

Artichoke Recipes


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