Artichokes: properties, nutritional values, calories

The artichoke (Cynara scolymus) is a plant grown mainly in the Mediterranean regions, of which the main production in the world takes place in the country. The part of the plant used in the kitchen, botanically, is the bud of the artichoke flower. Let's find out better! 


1. Properties and benefits of artichokes
2. Calories and nutritional values some artichokes
3. Allies of
4. Contraindications
5. A recipe up your sleeve


Properties and benefits of artichokes

Once cooked, the artichokes have a tender texture and a sweetish flavor. They are not only pleasant to taste, but also have excellent nutritional properties. Let's see some of them:

  • They counteract hypertension, thanks to the high potassium content.
  • They counteract hypercholesterolemia, thanks to the presence of fibers.
  • They improve liver function.
  • They improve digestive processes.
  • They promote diuresis.


Calories and nutritional values ​​of artichokes

100 g of artichokes provide:

  • 22 kcal
  • 2,7 g protein
  • 0,2 g fat
  • G carbohydrates 2,5
  • Simple sugars 1,9 g
  • Fiber 5,5 g 

Artichokes, allies of

Liver, gastrointestinal system, lymphatic system. 


Artichokes among bitter herbs to purify the liver


Discover also the properties and use of the mother tincture of artichokes



Currently there are no particular contraindications to the consumption of artichokes. However, in the case of use of diuretic drugs or liver problems, it is good to rely on the advice of your doctor.


A recipe with artichokes

A great way to prepare artichokes is there steam cooking, useful to avoid the dispersion of minerals and vitamins.

For a tastier result you can opt for the baking, ideal when paired with potatoes!

A classic and healthy recipe is also that of artichokes alla Romana. If, on the other hand, you want to use artichokes to make a first course, here's an idea for you!

Healthy, easy and tasty: risotto with artichokes.


For 4 people you will need:

  • 320 gr of Carnaroli rice
  • 4 artichokes
  • 1 onion
  • 10 g of extra virgin olive oil
  • 20 g of butter
  • 20 g of grated Parmesan cheese
  • 1 liter of vegetable stock
  • Salt to taste
  • Pepper as needed    



Prepare about a liter of vegetable broth with vegetables of your choice (e.g. carrots, celery, onion). Meanwhile, wash and clean the artichokes, taking care to remove the toughest leaves.


Cut the artichokes and stems and dip them in water and lemon juice, to prevent them from blackening due to oxidation. In a pan, heat the extra virgin olive oil and brown the onion for a few minutes. Add the artichokes and a ladle of vegetable broth and cook for about 15 minutes. Once cooked, season with salt and pepper.


In a separate pan, toast the rice for a couple of minutes and proceed with cooking, adding a little broth and stirring constantly. Halfway through cooking, pour the previously cooked artichokes into the rice and proceed adding a little broth at a time, until the rice is cooked. Once cooked, turn off the heat and whisk the rice with butter and parmesan.

Artichokes among the natural food supplements for the skin


Other articles on artichokes:

  • Artichokes among the remedies to purify the liver

  • Recipes with artichokes

  • The artichoke herbal tea among the purifying herbal teas

  • The artichoke herbal tea

  • The artichoke among the herbal teas for the heart

  • Cynarotherapy, what it is and what it is used for

  • Artichokes, how to cook them

  • Macrobiotic recipes with artichokes

  • The uses of artichoke mother tincture

  • Artichoke juice: benefits and how to do it

  • How to make Roman-style artichokes

  • Roman-style artichoke, the recipe


Bibliography and sources

Artichoke leaf extract for treating hypercholesterolaemia, Cochrane Library

Artichoke Leaf Juice Contains Antihypertensive Effect in Patients With Mild Hypertension, Journal of Dietary Supplements

Efficacy of artichoke leaf extract in non-alcoholic fatty liver disease: A pilot double-blind randomized controlled trial, Phytotherapy Research

Food composition tables - CREA

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