Aids in digestion
Helps control LDL cholesterol levels
May reduce risk of Alzheimer
May reduce stress
Reduces risk of breast cancer
Reduces risk of prostate cancer
Serving size: 1 artichoke; Calories: 60; Fat: .2g; Cholesterol: 0mg; Sodium: 120mg; Carbs: 13g; Fiber:7g; Sugars: 1.3g; Protein: 4.2g; Potassium: 13%DV; Vitamin A: 0%DV; Vitamin C: 25%DV; Calcium: 5%DV; Iron: 8%DV
Did You Know?
- Artichokes were brought to the United States in the 19th century by French and Spanish immigrants.
- Because they were considered to have aphrodisiac properties, women were prohibited from eating them in many countries until the 16th century.
- Marilyn Monroe was crowned as Castroville’s first “Artichoke Queen.”
- Artichokes contain high quantities of potassium, which helps maintain a normal heart rhythm.
- Because artichokes are rich in phytonutrients and antioxidants, they help boost the body's immunity against disease.
- One of the major sources of fiber found in artichokes is inulin, which is a prebiotic. Prebiotics can increase the proportion of probiotics or ‘good bacteria’ in the gut.
- Packed with phytonutrients such as quercetin, rutin, gallic acid, and cynarin
Ways to Eat:
- In a salad
- In stews
- Before cooking cut off the stem and trim the sharp leaf tips. To eat, pull out the outer petals one at a time and pull the leaves through your teeth, removing the soft pulpy portion. Discard the remaining portion of the leaf. Use a spoon and remove the fuzzy center at the base of the artichoke and discard it. What remains is the heart of the artichoke and it is entirely edible.
- California produces 100% of the United States’ supply of artichokes!
- Because Artichokes originated in the Mediterranean, cool, coastal areas are best for growing artichokes. They are a cool-weather plant and produce the best crop before the arrival of summer’s heat.
- Castroville, California is the self-proclaimed “Artichoke Center of the World.”
Note: Always consult a physician for any specific health questions and concerns. Some of this information may be subject to change should there be any new findings from Federal Health Administration (FHA), Food & Drug Administration (FDA), American Medical Association (AMA), American Cancer Society (ACS), and / or other leading food, nutrition and medical advisors.