Scientific Name: Cynara cardunculus
Artichokes (Cynara cardunculus var. scolymus) are the edible flower buds from artichoke plants. An artichoke is also known as French artichoke or globe artichoke. Artichokes are not only eaten as vegetables, but they are also used as a topping for pizzas and salads. It is also common to see pickled artichokes in jars or cans. Uncooked artichokes have high amounts of vitamin C, while cooked artichokes have more folate. After being cooked, artichoke has a mild, nutty sweet flavor.
About 100 g of cooked artichokes have 23% daily value (DV) of dietary fiber. Diets rich in dietary fiber may protect against heart disease and support healthy bowel movement. Besides its dietary fiber content, cooked artichokes are rich in folate (22% DV), an essential nutrient. Folate is also called vitamin B9, as well as folacin. Folate is critical for amino acid metabolism and reducing the risk of brain and spinal birth defects during pregnancy.
The amount of vitamin K in cooked artichokes (19% DV) is beneficial for wound healing and bone health. Many essential minerals in cooked artichokes such as magnesium (11% DV), potassium (8% DV) and manganese (12% DV) keep your bones, heart and muscles working properly. Uncooked artichokes are usually bitter. Cooking artichokes produces a more blended flavor and texture similar to boiled potatoes. A dish that contains large amounts of cooked artichoke is artichoke spinach lasagna.