Vegetables · Vegetable
Globe Artichokes
Cynara scolymus · also called Globe artichoke, French artichoke, alcachofa (Spanish)
Globe artichoke is the flower bud of a thistle-family plant, eaten cooked. It is rich in fibre and contains folate, potassium and magnesium. Purified artichoke inulin raised gut bacteria in a small trial, but no trial of eating the vegetable was found for any health outcome. The main cautions are allergy (especially with daisy-family pollen allergy), gas from fructans, and warfarin.
General information, not medical advice. Last substantive update · Not medically reviewed. A named clinician has not signed off on this page. How this page is made
About Globe Artichokes
Globe artichoke is a nutritious, fibre-rich vegetable that is high in fructans. It is a healthy food, not a proven remedy: the health claims often come from purified inulin, laboratory work, or leaf extract supplements.
What it is
Globe artichoke (Cynara scolymus) is a thistle-family plant in the daisy family (Asteraceae). The part people eat is the flower bud: the soft base of the outer leaves and the heart. It is usually cooked by boiling, steaming, frying, grilling or sous-vide.
USDA data for raw artichoke: 47 kcal per 100 g. One medium artichoke (128 g, USDA's household portion) has about 60 kcal, 4.2 g protein, 6.9 g fibre, 87 micrograms folate (DFE), 19 micrograms vitamin K, 15 mg vitamin C, 474 mg potassium, 77 mg magnesium and 0.30 mg copper. USDA does not say whether 128 g is only the edible part. Cooked, canned and jarred values were not read.
What the research shows
The firmest facts are about nutrients: artichoke contains fibre and folate. These are not trials of artichoke.
Artichoke is among the vegetables highest in fructans, a family of fibres that includes inulin. Trials of purified inulin, including one using inulin from globe artichoke, found more bifidobacteria in stool. That does not show the vegetable has the same effect.
Laboratory work shows cooking changes artichoke polyphenols and makes more available after digestion. One small volunteer study found about 9% of the polyphenols in the urine. No health effect was measured.
Pooled trials of artichoke products lowered fasting blood sugar and liver enzymes, but the abstracts do not show these were the vegetable.
Food versus extracts and purified fibre
The gut-bacteria trial used inulin extracted from artichoke, and the blood sugar and liver-enzyme results come from pooled artichoke products and supplements. Results for an extract or a purified fibre do not carry over to eating the vegetable. Leaf extract has its own page and cautions.
Amounts
This page gives no amounts to eat. Ask a doctor, pharmacist or dietitian what is right for you, especially if you take warfarin or have a sensitive gut.
At a glance
Traditional uses history, not proof
- Eaten as a cooked vegetable: the soft base of the outer leaves and the heart
- Described as a typical vegetable of the Mediterranean diet
- Long use as food is not proof that it treats any condition
Studied for research
- Dietary fibre, high certainty for the content, no artichoke trial
- Folate (vitamin B9), high certainty for the nutrient
- Prebiotic inulin and gut bacteria, insufficient evidence for the vegetable (trials used purified inulin)
- Potassium, magnesium, copper and vitamin C, composition data only
- Polyphenols and cooking, very low certainty (lab and absorption studies)
- Leaf extract and supplement trials (blood sugar, liver enzymes), insufficient evidence for the vegetable
Main compounds
- Caffeoylquinic acids
- Apigenin and luteolin derivatives
- Fructans (inulin)
- Dietary fibre
- Folate
- Vitamin K
- Sesquiterpene lactones (family-level)
Common forms
- Boiled, steamed, fried, grilled or sous-vide whole buds and hearts
- Canned, jarred or frozen hearts (not covered by the nutrient values on this page)
- Leaf extract and tea (a separate product with its own page)
Research links: Fructan content of vegetables (laboratory survey) · Artichoke-derived inulin and gut bacteria (trial) · NHS: Warfarin · Research Library · Genes & Biomarkers Library
What it is and its history
- Accepted scientific name
- Cynara scolymus
- Naming authority
- L. (GBIF accepted)
- Synonyms
- Cynara cardunculus var. scolymus (L.) Benth.
- Common names
- Globe artichoke (English); Artichoke (English); French artichoke (English); Alcachofa (Spanish); Carciofo (Italian)
- Family or group
- Asteraceae (the daisy family, also called Compositae), as given by GBIF.
- Classification
- Plantae > Tracheophyta > Magnoliopsida > Asterales > Asteraceae > Cynara > Cynara scolymus
- Native range
- Not verified from a source read.
- Habitat
- Not verified from a source read.
- What it looks like
- Roots: Not verified.; Stems: Not verified.; Leaves: The overlapping leaf-like scales (bracts) of the bud have soft fleshy bases that are eaten. Not verified beyond the extension article.; Flowers: An Illinois Extension article says the part eaten is the flower bud, from a thistle-family plant.; Fruit: Not verified.
- Cultivation
- An Illinois Extension article says most US artichokes come from California. Other cultivation facts were not read.
- Harvest and processing
- Eaten boiled, steamed, fried, grilled, sous-vide or microwaved (extension article and lab studies), and sold canned, jarred or frozen as hearts (existing nutrient summary). The fuzzy choke is removed before eating (existing nutrient summary; not from a source read).
- Look-alikes and adulterants
- Name: Jerusalem artichoke (Helianthus tuberosus); Note: A sunflower relative grown for its tuber. It is a different plant and has its own inulin literature; results for it do not apply to the globe artichoke.; Name: Cardoon and artichoke leaf extract; Note: Cardoon (Cynara cardunculus) is the wild or related form; leaf extract supplements are a separate product with their own page.
- Sustainability and conservation
- Not assessed.
Photographs
Traditional use and history history, not clinical proof
| Tradition or era | Documented use | Source |
|---|---|---|
| Mediterranean diet | A 2024 review calls artichokes, capers and table olives traditional vegetables of the Mediterranean diet, rich in polyphenols. | p39412623 |
Traditional use shows how it was used. It does not show that it works or is safe today.
What is inside, and how it may work
What it contains and how those compounds act in cells and animals. Laboratory and animal mechanisms are not proven effects in people.
Main compounds
| Compound | Family | Where it is concentrated | Activity studied | Level of evidence |
|---|---|---|---|---|
| Caffeoylquinic acids (including 5-O-caffeoylquinic and 1,5-di-O-caffeoylquinic acid) | polyphenol (phenolic acid) | Edible parts Not given in the abstracts read | Main phenolic compounds of raw artichoke; cooking raises them and frees them. About 9% was recovered in urine in one volunteer study. No health effect shown. 5 4 3 | Laboratory research |
| Apigenin and luteolin derivatives | polyphenol (flavone) | Edible parts Not given in the abstracts read | Flavones found in Tudela artichokes; all cooking, especially frying, lowered flavonoids in another study. Luteolin and apigenin themselves are PubChem CIDs 5280445 and 5280443, but the derivatives found are not single compounds. 3 5 | Laboratory research |
| Fructans (inulin-type) | fibre (fructan) | Edible parts Survey range for the top vegetables as a group: 1.2 to 17.4 g per 100 g fresh weight (no artichoke-only figure in the abstract) | Not digested in the small intestine; can cause gut symptoms in some people. Isolated inulin from globe artichoke raised stool bifidobacteria in a trial. 13 2 8 | Human data |
| Dietary fibre | fibre | Edible parts USDA: 5.4 g per 100 g raw | Composition fact. No trial of artichoke fibre was read. 23 | Composition only |
| Folate (vitamin B9) PubChem 135398658 | vitamin | Edible parts USDA: 68 micrograms DFE per 100 g raw | B vitamin used to make cells; artichoke contains it. 20 23 | Human data |
| Vitamin K (phylloquinone) PubChem 5284607 | vitamin | Edible parts USDA: 14.8 micrograms per 100 g raw | Needed for blood-clotting proteins (MedlinePlus). Affects warfarin. 21 23 22 | Human data |
| Sesquiterpene lactones | terpenoid | Not specified Not given in the sources read | A 2025 review says these compounds in daisy-family plants can irritate skin and may trigger reactions in sensitised people. The abstract does not name artichoke, and a 2023 case report title links sesquiterpene lactone mix sensitivity with artichoke. 10 6 | Case report |
Mechanisms, receptors and pathways
| Target or pathway | Gene or receptor | What was found | Level |
|---|---|---|---|
| Fermentation of fructans by gut bacteria | Not specified | Isolated inulin (including artichoke inulin) raised stool bifidobacteria and lactobacilli in human trials, with more bloating; the vegetable itself was not tested. 2 8 | Human data |
| Polyphenol digestion and gut-bacteria breakdown | Not specified | In a digestion model, bioaccessibility of artichoke polyphenols rose from 1.6% (raw) to about 39% to 60% (cooked), and colonic bacteria broke them down quickly. Volunteers absorbed and excreted 76 metabolites, with large person-to-person differences. 3 4 | Laboratory research |
| Pollen-food cross-reactivity (IgE) | IgE antibodies; Compositae and mugwort pollen allergens | Four patients reacting to eaten artichoke were allergic to daisy-family pollens, and IgE inhibition showed cross-reactivity between mugwort pollen and artichoke. Two warehouse workers' IgE to artichoke was inhibited by pellitory pollen. 19 11 | Case report |
Absorption, metabolism and elimination
- Absorption
- Polyphenols: 8.9% of those eaten in a sous-vide artichoke appeared in urine over 24 hours in healthy volunteers.
- Distribution
- Not found.
- Metabolism
- 76 polyphenol metabolites identified, many made by gut bacteria; hepatic beta-oxidation was limited.
- Elimination
- Major metabolites appeared early in plasma (within 4 hours) and others after 6 hours; person-to-person variation was large.
- Bioavailability
- In a digestion model only 1.6% of polyphenols from raw artichoke were bioaccessible, versus about 39% to 60% when cooked.
Isolated compounds versus whole extracts
The gut-bacteria trial used inulin extracted from artichoke, and the glucose and liver-enzyme meta-analyses pooled artichoke products and supplements. None of these is the vegetable. Results for an extract, a purified fibre or a leaf supplement do not carry over to eating artichoke.
Nutritional composition
Nutrition from USDA FoodData Central (Artichokes, (globe or french), raw, FDC 169205, SR Legacy, last updated 4/1/2019, read 2026-10-26). Per 100 g: 47 kcal, 3.27 g protein, 0.15 g fat, 10.5 g carbohydrate, 5.4 g fibre, about 85 g water, 44 mg calcium, 1.28 mg iron, 60 mg magnesium, 370 mg potassium, 94 mg sodium, 0.231 mg copper, 0.256 mg manganese, 11.7 mg vitamin C, 68 micrograms folate (DFE), 14.8 micrograms vitamin K, 464 micrograms lutein plus zeaxanthin. One medium artichoke (128 g, the USDA household portion): about 60 kcal, 4.2 g protein, 6.9 g fibre, 56 mg calcium, 1.6 mg iron, 77 mg magnesium, 474 mg potassium, 120 mg sodium, 0.30 mg copper, 15.0 mg vitamin C, 87 micrograms folate and 19 micrograms vitamin K. The USDA record does not say whether 128 g is only the edible part. Artichokes are eaten cooked; cooked, canned and jarred values were not read.
3 high certainty1 very low certainty2 not enough evidence
What was looked at
The 6 benefits and uses checked for Globe Artichokes, each with how strong the evidence is. Tap one to open it.
- Dietary fibre from artichokeHigh certainty
- Prebiotic fibre (inulin) and gut bacteriaNot enough evidence
- Folate (vitamin B9) from artichokeHigh certainty
- Plant pigments (polyphenols) and cookingVery low certainty
- Potassium, magnesium, copper and vitamin CHigh certainty
- Artichoke leaf extract trials (a different product)Not enough evidence
Lab markers tracked in the studies
Bifidobacteria and lactobacilli in stoolFasting blood sugarLiver enzymes AST and ALT
What is Globe Artichokes good for?
The main studied uses and how strong the human evidence is for each. Many results are for purified fibre, polyphenols in the lab, or leaf extracts, not for eating artichoke.
Benefits, one by one
Each card is a research question, not a promise. Tap a goal to filter. Open a card to see the studies, doses and limits.
Dietary fibre from artichoke
High certaintyArtichoke is a fibre-rich vegetable. USDA lists 5.4 g of fibre per 100 g of raw artichoke, about 6.9 g in one medium artichoke (128 g). This is a composition fact, not a trial. No study of eating artichoke for bowel regularity was found.
1 studiesCooked artichoke is the usual way to eat it; USDA values here are for…
Studies, doses and limits
What the trials found
USDA FoodData Central lists 5.4 g of total dietary fibre per 100 g of raw artichoke (SR Legacy FDC 169205). The medium artichoke portion is 128 g, so about 6.9 g. The USDA record does not say whether the 128 g is the edible part only.
Results
The fibre content is a measured fact. No trial of eating artichoke for stool regularity, cholesterol or any other outcome was read.
Effect sizes as reported
USDA: 5.4 g fibre per 100 g raw; about 6.9 g per medium artichoke (128 g).
Why this rating
High for the fibre content (USDA data). There is no artichoke-specific trial of what that fibre does.
Form and dose studied
Cooked artichoke is the usual way to eat it; USDA values here are for raw. Cooked values were not read.
Who was studied
Anyone eating a varied diet.
Limits
Composition data only. Raw values; cooked values not read. Not a trial.
Why researchers looked
Artichoke is often named as a fibre-rich vegetable, so people ask what it does for digestion.
Traditional use
Globe artichoke is eaten as a cooked vegetable: the soft base of the outer leaves and the heart. Long use as food is not proof that it treats any condition.
Proposed mechanism Unknown
Fibre is not digested in the small intestine and is used by gut bacteria. This general statement is not sourced to a paper read for this page.
A proposed mechanism does not show that the effect happens in people.
Fibre-rich foods can cause gas in some people; see the Safety tab.
Prebiotic fibre (inulin) and gut bacteria
Not enough evidenceArtichoke is one of the vegetables highest in fructans, a family of fibres that includes inulin. Trials of isolated inulin, including one using inulin extracted from globe artichoke, found more bifidobacteria in stool. Those were fibre powders, not the vegetable, so the benefit of eating artichoke is not shown.
3 studiesIsolated inulin powders in the trials, not whole vegetable.
Studies, doses and limits
What the trials found
A 2007 laboratory survey of 60 vegetables found artichoke among those with the most fructans (garlic, artichoke, shallots, leek bulb, onions; 1.2 to 17.4 g per 100 g across these). A 2022 systematic review of human trials of inulin-type fructans (isolated fibres) found they raise Bifidobacterium, Lactobacillus and Faecalibacterium prausnitzii. In a 2010 crossover trial of 32 healthy adults, 10 g a day of very-long-chain inulin from globe artichoke raised stool bifidobacteria and lactobacilli versus maltodextrin, with more mild or moderate bloating.
Results
Isolated inulin raises beneficial gut bacteria in trials. Eating the artichoke vegetable was not tested, and the fructan amount in a real serving was not given.
Effect sizes as reported
Bifidobacteria and lactobacilli significantly higher than placebo (numbers not given in the abstract).
Why this rating
Insufficient for the vegetable: the trials used purified inulin, and no trial of eating artichoke was found. The artichoke-inulin trial was small (32 adults) and short (3 weeks per period).
Form and dose studied
Isolated inulin powders in the trials, not whole vegetable.
Who was studied
Healthy adults in the trials.
Limits
Inulin powder is not artichoke. Healthy volunteers only. Bloating was reported. Sponsor of the crossover trial not checked.
Why researchers looked
Inulin feeds beneficial gut bacteria, and artichoke is a known fructan-rich vegetable.
Traditional use
Globe artichoke is eaten as a cooked vegetable: the soft base of the outer leaves and the heart. Long use as food is not proof that it treats any condition.
Proposed mechanism Human data
Gut bacteria ferment fructans such as inulin and some grow more (bifidobacteria, lactobacilli). Shown in human trials of isolated inulin.
A proposed mechanism does not show that the effect happens in people.
Fructans can cause gas and bloating; see the Safety tab.
Folate (vitamin B9) from artichoke
High certaintyArtichoke contains folate. USDA lists 68 micrograms (DFE) per 100 g of raw artichoke, about 87 micrograms in one medium artichoke. Low folate can cause some types of anaemia. MedlinePlus says women planning pregnancy should take folic acid, because food folate can be hard to get enough of.
2 studiesRaw values; how much folate is lost in cooking was not read.
Studies, doses and limits
What the trials found
USDA lists 68 micrograms of folate (DFE) per 100 g of raw artichoke. MedlinePlus says folate occurs naturally in foods such as dark green leafy vegetables, dried beans and peas, and citrus fruits; it does not name artichoke. It says too little folate can lead to certain types of anaemia and that women thinking of becoming pregnant should take folic acid supplements.
Results
Artichoke contains folate. No trial of artichoke and folate status or anaemia was read.
Effect sizes as reported
USDA: 68 micrograms folate (DFE) per 100 g raw; about 87 micrograms per medium artichoke (128 g).
Why this rating
High for the nutrient role and for artichoke containing folate (USDA and MedlinePlus). No artichoke-specific trial. Folate in food is not the same as folic acid in a pill.
Form and dose studied
Raw values; how much folate is lost in cooking was not read.
Who was studied
Everyone; women planning pregnancy are given special advice by MedlinePlus.
Limits
Nutrient information, not a trial of artichoke. Cooking losses not read.
Why researchers looked
People ask whether vegetables such as artichoke help meet folate needs.
Traditional use
Globe artichoke is eaten as a cooked vegetable: the soft base of the outer leaves and the heart. Long use as food is not proof that it treats any condition.
Proposed mechanism Authoritative guidance
Folate is a B vitamin the body uses to make cells and red blood cells (MedlinePlus). Folic acid is the man-made form used in supplements and fortified foods.
A proposed mechanism does not show that the effect happens in people.
Folic acid supplements have their own upper limit and can mask a vitamin B12 shortage (MedlinePlus); ask a clinician.
Plant pigments (polyphenols) and cooking
Very low certaintyArtichoke is rich in polyphenols, mainly caffeoylquinic acids. In the lab, cooking changes them and makes them easier to extract. In one study of healthy volunteers about 9% of the polyphenols eaten in a sous-vide artichoke showed up in urine within 24 hours. None of this shows a health benefit.
4 studiesRaw, boiled, steamed, fried, sous-vide and microwaved artichoke in th…
Studies, doses and limits
What the trials found
Lab analysis (2008) found caffeoylquinic acids rise after cooking and test-tube antioxidant capacity rose up to 15-fold after steaming and 8-fold after boiling. A 2021 digestion model found only 1.6% of raw artichoke polyphenols were bioaccessible versus about 60% after boiling or sous-vide, and boiling lowered total polyphenols by 25% by leaching. A 2022 study in healthy volunteers found 76 metabolites and 8.9% urinary recovery over 24 hours, with large differences between people. A 2024 review describes artichoke as a polyphenol-rich Mediterranean vegetable.
Results
Cooking changes and frees polyphenols in the lab, and some are absorbed in people. No outcome such as blood pressure or cholesterol was measured in these studies.
Effect sizes as reported
Antioxidant capacity up to 15-fold after steaming (test tube); 8.9% of polyphenols recovered in urine in 24 h.
Why this rating
Very low for any health effect: laboratory studies, one absorption study without health outcomes, and a narrative review.
Form and dose studied
Raw, boiled, steamed, fried, sous-vide and microwaved artichoke in the lab; sous-vide in the volunteer study.
Who was studied
Healthy volunteers in the absorption study (number not given in the abstract).
Limits
Absorption and lab chemistry only. One cultivar in the digestion model. No health outcomes.
Why researchers looked
Artichoke is described as a polyphenol-rich food, so researchers ask how much the body takes up.
Traditional use
Globe artichoke is eaten as a cooked vegetable: the soft base of the outer leaves and the heart. Long use as food is not proof that it treats any condition.
Proposed mechanism Preliminary mechanism
Polyphenols are absorbed in part and broken down by gut bacteria into smaller compounds. Test-tube antioxidant tests do not show a benefit in people.
A proposed mechanism does not show that the effect happens in people.
Not applicable.
Potassium, magnesium, copper and vitamin C
High certaintyArtichoke supplies several minerals and vitamin C. By USDA data, 100 g of raw artichoke has 370 mg potassium, 60 mg magnesium, 0.23 mg copper and 11.7 mg vitamin C. This is composition data. No trial tested artichoke for any of these nutrients.
1 studiesRaw values; cooked, canned and jarred hearts were not read.
Studies, doses and limits
What the trials found
USDA FoodData Central lists, per 100 g of raw artichoke: potassium 370 mg, magnesium 60 mg, copper 0.231 mg, manganese 0.256 mg, vitamin C 11.7 mg, calcium 44 mg and iron 1.28 mg. One medium artichoke (128 g) therefore holds about 474 mg potassium, 77 mg magnesium, 0.30 mg copper and 15 mg vitamin C.
Results
These are measured amounts in raw artichoke. Whether the amounts matter for health depends on the rest of the diet.
Effect sizes as reported
USDA: potassium 370, magnesium 60, copper 0.231 mg, vitamin C 11.7 mg per 100 g raw.
Why this rating
High for the amounts (USDA data). No trial of artichoke for these nutrients, and cooked values were not read.
Form and dose studied
Raw values; cooked, canned and jarred hearts were not read.
Who was studied
Anyone eating a varied diet.
Limits
Composition data only. People with kidney disease should ask a clinician about potassium-rich foods.
Why researchers looked
Artichoke is often named as a mineral-rich vegetable, so people ask what it adds to a diet.
Traditional use
Globe artichoke is eaten as a cooked vegetable: the soft base of the outer leaves and the heart. Long use as food is not proof that it treats any condition.
Proposed mechanism Unknown
These are common nutrients with known roles. This page did not read a source on their functions.
A proposed mechanism does not show that the effect happens in people.
People with kidney disease or on some blood-pressure medicines should ask a clinician about potassium-rich foods.
Artichoke leaf extract trials (a different product)
Not enough evidenceMany trials of 'artichoke' used leaf extract supplements, not the vegetable. Pooled trials of artichoke products found lower fasting blood sugar and lower liver enzymes. These results do not show that eating the vegetable does the same.
2 studiesLeaf extract and other supplement products; amounts vary and are not …
Studies, doses and limits
What the trials found
A 2020 meta-analysis of nine randomised trials of artichoke and artichoke products found fasting blood sugar was lower by 5.28 mg/dl (95% CI -8.95 to -1.61) but fasting insulin, HOMA-IR and HbA1c did not change significantly. A 2021 meta-analysis of eight trials of artichoke supplements found lower AST and ALT liver enzymes versus placebo, most clearly in people with non-alcoholic fatty liver disease.
Results
Artichoke products (mostly supplement trials) lowered fasting glucose and liver enzymes in pooled analyses. Neither abstract reports a trial of artichoke eaten as a vegetable.
Effect sizes as reported
Fasting glucose WMD -5.28 mg/dl (95% CI -8.95 to -1.61); AST and ALT lower (effect sizes not in the abstract).
Why this rating
Insufficient for the vegetable: the pooled trials are of products and supplements. The abstracts do not list the forms, trial quality or effect sizes for liver enzymes.
Form and dose studied
Leaf extract and other supplement products; amounts vary and are not given here.
Who was studied
Adults with and without metabolic problems; non-alcoholic fatty liver disease in the subgroup.
Limits
Not the food. Abstract-level reading only. Extract cautions are on the artichoke leaf page.
Why researchers looked
Searches for artichoke health effects mostly return leaf extract trials, so readers can confuse the extract with the food.
Traditional use
Globe artichoke is eaten as a cooked vegetable: the soft base of the outer leaves and the heart. Long use as food is not proof that it treats any condition.
Proposed mechanism Unknown
Not established for the vegetable. The abstracts do not explain how the extracts might act.
A proposed mechanism does not show that the effect happens in people.
Concentrated extracts have their own cautions; ask a doctor or pharmacist before using one.
Connections to the rest of health
How Globe Artichokes connects to the rest of our health knowledge graph. Every link says what kind of connection it is. A safety link (for example to the liver) is a warning, not a benefit. A study that merely mentions a topic never creates a benefit link.
Explore every connection: goals, body systems, organs, symptoms, genes
B. Body systems
| Connected to | Kind of connection | Evidence status | Context | Studies |
|---|---|---|---|---|
| Digestive System | Biological association | High certainty | Studied for: Dietary fibre from artichoke Studied for: Prebiotic fibre (inulin) and gut bacteria | 23 13 8 2 9 12 |
| Blood And Immune | Biological association | High certainty | Studied for: Folate (vitamin B9) from artichoke Studied for: Plant pigments (polyphenols) and cooking | 20 23 5 3 4 1 9 12 |
| Reproductive System | Biological association | High certainty | Studied for: Folate (vitamin B9) from artichoke | 20 23 |
E. Health conditions
| Connected to | Kind of connection | Evidence status | Context | Studies |
|---|---|---|---|---|
| Irritable bowel syndrome | Adverse effect or risk | Fructan content only | Artichoke is high in fructans, which can cause gas in some people. No study in people with irritable bowel syndrome was found. High in fructans, which can cause gas in some people; no study in people with irritable bowel syndrome was found. Preparation or compound: Fructans (inulin) in artichoke |
13 2 |
I. Biomarkers
| Connected to | Kind of connection | Evidence status | Context | Studies |
|---|---|---|---|---|
| Bifidobacteria and lactobacilli in stool | Biological association | Low certainty | Measured in trials: raised. A lab change is not the same as a health benefit. | 2 8 |
| Fasting blood sugar | Biological association | Low certainty | Measured in trials: lowered. A lab change is not the same as a health benefit. | 9 |
| Liver enzymes AST and ALT | Biological association | Low certainty | Measured in trials: lowered. A lab change is not the same as a health benefit. | 12 |
K. Biological pathways
| Connected to | Kind of connection | Evidence status | Context | Studies |
|---|---|---|---|---|
| Folate | Preliminary mechanism | Human | Artichoke contains folate (USDA). | 20 23 |
| Vitamin K | Preliminary mechanism | Human | Artichoke contains vitamin K; relevant for warfarin. | 21 22 |
| Inulin (fructans) | Preliminary mechanism | Human | Artichoke is high in fructans, which feed gut bacteria and can cause gas. | 13 2 |
L. Active compounds
| Connected to | Kind of connection | Evidence status | Context | Studies |
|---|---|---|---|---|
| Caffeoylquinic acids (including 5-O-caffeoylquinic and 1,5-di-O-caffeoylquinic acid) | Biological association | In vitro | Main phenolic compounds of raw artichoke; cooking raises them and frees them. About 9% was recovered in urine in one volunteer study. No health effect shown. Preparation or compound: Edible parts |
5 4 3 |
| Apigenin and luteolin derivatives | Biological association | In vitro | Flavones found in Tudela artichokes; all cooking, especially frying, lowered flavonoids in another study. Luteolin and apigenin themselves are PubChem CIDs 5280445 and 5280443, but the derivatives found are not single compounds. Preparation or compound: Edible parts |
3 5 |
| Fructans (inulin-type) | Biological association | Human | Not digested in the small intestine; can cause gut symptoms in some people. Isolated inulin from globe artichoke raised stool bifidobacteria in a trial. Preparation or compound: Edible parts |
13 2 8 |
| Dietary fibre | Biological association | Composition only | Composition fact. No trial of artichoke fibre was read. Preparation or compound: Edible parts |
23 |
| Folate (vitamin B9) | Biological association | Human | B vitamin used to make cells; artichoke contains it. Preparation or compound: Edible parts |
20 23 |
| Vitamin K (phylloquinone) | Biological association | Human | Needed for blood-clotting proteins (MedlinePlus). Affects warfarin. Preparation or compound: Edible parts |
21 23 22 |
| Sesquiterpene lactones | Biological association | Case report | A 2025 review says these compounds in daisy-family plants can irritate skin and may trigger reactions in sensitised people. The abstract does not name artichoke, and a 2023 case report title links sesquiterpene lactone mix sensitivity with artichoke. | 10 6 |
Each connection is stored with the ingredient, the connected record, the kind of connection, the evidence status, the supporting studies, the preparation or compound involved, and a review date (last reviewed October 26, 2026).
Evidence at a glance: what changed in 3 lab markers
Tap a number to show only those markers. Counts are markers, not people.
The evidence
The research centre for Globe Artichokes. Every record here was checked against PubMed or the publisher's page; we never list a study we have not verified.
Evidence by outcome
Bars show how many studies we found for each outcome, not how well it works. People are added up across trials only (reviews are not added, to avoid double counting).
How we rate evidence
High certainty
Several well-run trials or reviews agree; further research is unlikely to change the picture much.
Moderate certainty
Good trials point the same way, but some doubt remains.
Low certainty
Small, short or inconsistent trials. The finding could change with better research.
Very low certainty
Very little or very weak human data. Treat as a possibility only.
Mixed findings
Trials or reviews disagree with each other.
Not enough evidence
Not enough human research to say either way.
Evidence against
Good research found no benefit, or found harm.
We take the reviewers' own risk-of-bias and GRADE statements where they exist, and otherwise judge from study size, design, consistency, directness and whether a product matches what is sold. Many publications do not make evidence high. Method note: We started from our existing globe artichoke summary, re-checked nutrition at USDA FoodData Central, read the health agency pages (NHS, MedlinePlus) and searched PubMed for trials, reviews and case reports. Only abstracts were read for studies, and four case reports had no abstract. Items we could not verify are flagged in the research gaps.
Study library: every study we checked 23
| Study | Design | People | Product, dose, length | Result |
|---|---|---|---|---|
| Bavaro 2024 Functional foods in Mediterranean diet: exploring the functional features of vegetable case-studies obtained also by biotechnological approaches. Aging Clin Exp Res · PMID 39412623 · DOI |
Narrative review mixed |
Review of artichokes, capers and table olives in the Mediterranean diet | Artichoke as a polyphenol-rich food Edible parts |
The review calls artichokes, capers and table olives traditional functional vegetables of the Mediterranean diet, rich in polyphenols, and discusses their antioxidant effects, role in ageing, effects on gut bacteria and what happens to the polyphenols along the digestive tract. Not given in the abstract (Not given in the abstract) Methods, limits and fundingOutcomes: Antioxidant effects of polyphenols, ageing, gut bacteria, digestion Limitations: Narrative review; the abstract gives no trial results for artichoke. Competing interests: none declared. Funding and conflicts: None declared. Read: abstract |
| Costabile 2010 A double-blind, placebo-controlled, cross-over study to establish the bifidogenic effect of a very-long-chain inulin extracted from globe artichoke (Cynara scolymus) in healthy human subjects. Br J Nutr · PMID 20591206 · DOI |
Controlled trial |
32 32 healthy adults |
Very-long-chain inulin extracted from globe artichoke (an isolated fibre, not the vegetable) Artichoke-derived inulin 10 g a day (trial detail, not advice) Two 3-week periods with a 3-week washout · vs Maltodextrin |
Numbers of bifidobacteria and lactobacilli in stool were significantly higher with the artichoke inulin than with placebo. Atopobium group rose and Bacteroides-Prevotella fell. No significant change in short-chain fatty acids. No adverse gut symptoms except a significant increase in mild and moderate bloating, which gas measurements in the lab also showed. Not given in the abstract (Not given in the abstract) Methods, limits and fundingOutcomes: Stool bacteria (bifidobacteria, lactobacilli and other groups), short-chain fatty acids, gut symptoms Limitations: Isolated inulin extract, not the vegetable. Small, short, healthy adults. The abstract does not say how much inulin a real artichoke supplies. Funding and conflicts: Not stated in the abstract. Sponsor not checked. Read: abstract |
| Domínguez-Fernández 2021 Bioaccessibility of Tudela artichoke (Cynara scolymus cv. Blanca de Tudela) (poly)phenols: the effects of heat treatment, simulated gastrointestinal digestion and human colonic microbiota. Food Funct · PMID 33537693 · DOI |
Laboratory research in-vitro |
Laboratory digestion model using Tudela artichokes | Raw, boiled, sous-vide and microwaved artichoke Edible parts · vs Raw artichoke |
28 polyphenols were found. Sous-vide and microwaving kept or raised total polyphenols; boiling lowered them by 25% because they leached into the water. After simulated digestion only 1.6% of polyphenols from raw artichoke were bioaccessible, versus about 60% (sous-vide), 60% (boiled) and 39% (microwaved). Gut bacteria broke the polyphenols down quickly. Bioaccessibility 1.6% raw versus 39.03 to 60.38% cooked (Not given in the abstract) Methods, limits and fundingOutcomes: Polyphenol content and the share left after simulated digestion Limitations: Laboratory digestion model, one cultivar. Does not show any health effect. Funding and conflicts: Not stated in the abstract. Read: abstract |
| Domínguez-Fernández 2022 In vivo study of the bioavailability and metabolic profile of (poly)phenols after sous-vide artichoke consumption. Food Chem · PMID 34343812 · DOI |
Other |
Healthy volunteers (number not given in the abstract) | Sous-vide cooked artichoke (5776 micromoles of polyphenols) Edible parts One serving containing 5776 micromoles of polyphenols (study detail, not advice) 24 hours |
76 polyphenol metabolites were found. Main ones appeared early in plasma (within 4 hours); others later (after 6 hours). Urinary recovery over 24 hours averaged 8.9% of the polyphenols eaten. Differences between people were large, up to 168-fold for gut-bacteria metabolites. 24 h urinary recovery 8.9% (molar basis) (Not given in the abstract) Methods, limits and fundingOutcomes: Blood and urine polyphenol metabolites Limitations: Measures absorption only, not any health effect. Number of volunteers not given in the abstract. Funding and conflicts: Not stated in the abstract. Read: abstract |
| Ferracane 2008 Effects of different cooking methods on antioxidant profile, antioxidant capacity, and physical characteristics of artichoke. J Agric Food Chem · PMID 18759447 · DOI |
Laboratory research n/a |
Laboratory analysis of raw and cooked artichoke | Artichoke boiled, steamed or fried Edible parts · vs Raw artichoke |
Raw artichoke's main phenolic compounds were 5-O-caffeoylquinic and 1,5-di-O-caffeoylquinic acids. After cooking, total caffeoylquinic acids rose, higher in steamed and fried than boiled. All cooking, especially frying, lowered flavonoids. Test-tube antioxidant capacity rose greatly (up to 15-fold after steaming, up to 8-fold after boiling), much more than the rise in compounds. The authors think softening makes compounds easier to extract. Antioxidant capacity up to 15-fold (steamed) and 8-fold (boiled) in test-tube assays (Not given in the abstract) Methods, limits and fundingOutcomes: Phenolic compounds (caffeoylquinic acids, flavonoids), carotenoids, test-tube antioxidant capacity Limitations: Laboratory chemistry. Test-tube antioxidant capacity does not show a benefit in people. Funding and conflicts: Not stated in the abstract. Read: abstract |
| Gallo 2023 Contact sensitivity to sesquiterpene lactone mix and artichoke in a patient with severe recurrent dermatitis: A puzzling case. Contact Dermatitis · PMID 36279404 · DOI |
Case report |
Case report; number of patients per the record | Artichoke (Cynara) Raw artichoke, handled or eaten |
Only the title was read (no abstract in the record). The title reports contact sensitivity to sesquiterpene lactone mix and to artichoke in a patient with severe recurrent dermatitis. Not available (Not available) Methods, limits and fundingOutcomes: Contact sensitivity Limitations: No abstract to read; shows it can happen, not how often. Funding and conflicts: Not stated. Read: abstract |
| Gasparini 2023 Airborne allergic contact dermatitis to artichoke (Cynara cardunculus L.) in a greengrocer. Contact Dermatitis · PMID 37121580 · DOI |
Case report |
Case report; number of patients per the record | Artichoke (Cynara) Raw artichoke, handled or eaten |
Only the title was read (no abstract in the record). The title reports airborne allergic contact dermatitis to artichoke in a greengrocer. Not available (Not available) Methods, limits and fundingOutcomes: Skin reaction from airborne artichoke in a greengrocer Limitations: No abstract to read; shows it can happen, not how often. Funding and conflicts: Not stated. Read: abstract |
| Hughes 2022 The Prebiotic Potential of Inulin-Type Fructans: A Systematic Review. Adv Nutr · PMID 34555168 · DOI |
Systematic review |
Healthy adults in human clinical trials of inulin-type fructans (not artichoke) | Inulin-type fructans (inulin, oligofructose, short-chain fructooligosaccharides) as isolated fibres Not given in the abstract Varied · vs Various |
The trials suggest inulin-type fructans raise Bifidobacterium, Lactobacillus and Faecalibacterium prausnitzii. Reported benefits include improved intestinal barrier function, better laxation, higher insulin sensitivity, lower triglycerides, better absorption of calcium and magnesium and more fullness. The reviewers say the lack of direct comparisons limits conclusions about chain length. Not given in the abstract (Not given in the abstract) Methods, limits and fundingOutcomes: Gut bacteria, laxation (stool passage), blood fats, insulin sensitivity, mineral absorption, fullness Limitations: Isolated fibres, not whole vegetables. Number of trials not given in the abstract. Funding and conflicts: Not stated in the abstract. Read: abstract |
| Jalili 2020 Effects of Cynara scolymus L. on glycemic indices: A systematic review and meta-analysis of randomized clinical trials. Complement Ther Med · PMID 32951745 · DOI |
Systematic review meta analysis |
Adults in nine randomised trials of artichoke and artichoke products | Artichoke and artichoke products (the abstract does not list the forms) Not given in the abstract Not given in the abstract Varied · vs Placebo or control |
Fasting blood sugar was significantly lower with artichoke products (WMD -5.28 mg/dl). Fasting insulin, HOMA-IR and HbA1c did not change significantly. The authors ask for longer trials. Fasting blood sugar WMD -5.28 mg/dl (95% CI -8.95 to -1.61, p=0.005) Methods, limits and fundingOutcomes: Fasting blood sugar, fasting insulin, HOMA-IR (insulin resistance), HbA1c Limitations: The abstract does not say which products were pooled or whether any trial used the vegetable as food. Pooled trial quality was not given in the abstract. Funding and conflicts: Not stated in the abstract. Read: abstract |
| Ključevšek 2025 Allergic Potential of Medicinal Plants From the Asteraceae Family. Health Sci Rep · PMID 39995792 · DOI |
Narrative review mixed |
Review of allergic reactions to Asteraceae (daisy family) plants | Asteraceae plants in general (artichoke is in this family per GBIF; the abstract does not name it) Various |
Asteraceae are important sensitisers, especially at work. Panallergens in Ambrosia (ragweed) and Artemisia (mugwort) pollen are widespread in the family and can cause cross-reactions, including pollen-food allergy. Sesquiterpene lactones can irritate skin and, in sensitised people, may trigger systemic reactions when eaten. The authors say many uncertainties remain. Not applicable (Not applicable) Methods, limits and fundingOutcomes: Allergic sensitisation, cross-reactivity Limitations: Family-level review of medicinal plants; the abstract does not mention artichoke by name. Funding and conflicts: No conflicts declared. Read: abstract |
| Miralles 2003 Occupational rhinitis and bronchial asthma due to artichoke (Cynara scolymus). Ann Allergy Asthma Immunol · PMID 12877457 · DOI |
Case report |
Case report; number of patients per the record | Artichoke (Cynara) Raw artichoke, handled or eaten |
Two vegetable warehouse workers developed rhinitis and asthma from artichoke. Skin prick tests to artichoke were positive and specific IgE was present. Nasal challenge with artichoke extract cut nasal airflow by 81% and 85%. One worker's peak flow fell by up to 36% at work. IgE binding was fully blocked by Parietaria judaica (pellitory) pollen extract, so the allergy cross-reacted with that pollen. Not available (Not available) Methods, limits and fundingOutcomes: Work-related rhinitis and asthma Limitations: Two workers; shows it can happen, not how often. Funding and conflicts: Not stated. Read: abstract |
| Moradi 2021 The effects of Cynara scolymus L. supplementation on liver enzymes: A systematic review and meta-analysis. Int J Clin Pract · PMID 34383355 · DOI |
Systematic review meta analysis |
Adults in eight clinical trials of artichoke supplements | Artichoke supplementation (supplement products, not the vegetable) Not given in the abstract Not given in the abstract Varied · vs Placebo |
Supplements significantly lowered AST (p=0.001) and ALT (p=0.016) versus placebo, most clearly in people with non-alcoholic fatty liver disease. The abstract gives no effect sizes. Not given in the abstract (AST p=0.001, ALT p=0.016) (Not given in the abstract) Methods, limits and fundingOutcomes: Liver enzymes AST and ALT Limitations: Supplements, not the vegetable. Effect sizes and trial quality not given in the abstract. Funding and conflicts: Not stated in the abstract. Read: abstract |
| Muir 2007 Fructan and free fructose content of common Australian vegetables and fruit. J Agric Food Chem · PMID 17625872 · DOI |
Other n/a |
Laboratory measurement of 60 vegetables and 43 fruits (Australian) | Raw vegetables and fruit measured with a fructan assay Edible portion · vs Other foods in the survey |
Vegetables with the highest fructans included garlic, artichoke, shallots, leek bulb and onions (range 1.2 to 17.4 g per 100 g fresh weight across these). Fructans are not digested in the small intestine and can cause gut symptoms in some people. Range for the top vegetables as a group, 1.2 to 17.4 g/100 g; no artichoke-only figure in the abstract (Not applicable) Methods, limits and fundingOutcomes: Total fructans (g per 100 g fresh weight) Limitations: Laboratory measurement of Australian produce. The abstract does not give a separate figure for artichoke. It does not say whether globe artichoke or Jerusalem artichoke was meant. Funding and conflicts: Not stated in the abstract. Read: abstract |
| Quirce 1996 Occupational contact urticaria syndrome caused by globe artichoke (Cynara scolymus). J Allergy Clin Immunol · PMID 8621859 · DOI |
Case report |
Case report; number of patients per the record | Artichoke (Cynara) Raw artichoke, handled or eaten |
Only the title was read (the PubMed record has no abstract). The title reports occupational contact urticaria (hives on contact) caused by globe artichoke. Not available (Not available) Methods, limits and fundingOutcomes: Work-related hives Limitations: No abstract to read; shows it can happen, not how often. Funding and conflicts: Not stated. Read: abstract |
| Romano 2000 A case of allergy to globe artichoke and other clinical cases of rare food allergy. J Investig Allergol Clin Immunol · PMID 10879999 |
Case report |
Case report; number of patients per the record | Artichoke (Cynara) Raw artichoke, handled or eaten |
Four unusual cases of rare food allergy in patients with allergic rhinitis and asthma. Skin tests (prick-prick with fresh foods) and IgE tests were positive for grapes, lupine seeds, black mulberry and artichoke. The authors say this is the first time allergy to ingested artichoke had been described. Not available (Not available) Methods, limits and fundingOutcomes: Allergy to eaten foods Limitations: Case series of four people with other allergies; shows it can happen, not how often. Funding and conflicts: Not stated. Read: abstract |
| Samaran 2020 Airborne allergic contact dermatitis caused by artichoke. Contact Dermatitis · PMID 32017132 · DOI |
Case report |
Case report; number of patients per the record | Artichoke (Cynara) Raw artichoke, handled or eaten |
Only the title was read (no abstract in the record). The title reports airborne allergic contact dermatitis caused by artichoke. Not available (Not available) Methods, limits and fundingOutcomes: Skin reaction from airborne artichoke Limitations: No abstract to read; shows it can happen, not how often. Funding and conflicts: Not stated. Read: abstract |
| s-gbif-cynara-scolymus GBIF Backbone: Cynara scolymus L. (usageKey 3112361) · Source |
Reference database n/a |
Methods, limits and fundingRead: full-text | ||
| s-illinois-ext Illinois Extension: How do you prepare artichokes, they're in season! (Glassman S, 2016) · Source |
Extension article n/a |
Methods, limits and fundingRead: full-text | ||
| s-macchia-2013 Allergy to pomegranate and artichoke, novel food allergens of the Mediterranean diet (Macchia L, et al.) · Source |
Conference abstract |
Methods, limits and fundingRead: full-text | ||
| s-medlineplus-folate MedlinePlus: Folic acid in the diet · Source |
Health agency n/a |
Methods, limits and fundingRead: full-text | ||
| s-medlineplus-vitk MedlinePlus: Vitamin K in diet · Source |
Health agency n/a |
Methods, limits and fundingRead: full-text | ||
| s-nhs-warfarin NHS: Warfarin · Source |
Health agency n/a |
Methods, limits and fundingRead: full-text | ||
| s-usda-fdc-169205 USDA FoodData Central: Artichokes, (globe or french), raw (FDC 169205) · Source |
Reference database n/a |
Methods, limits and fundingRead: full-text |
What we do not know yet
- No trial of eating globe artichoke as a vegetable was found for gut bacteria, bowel regularity, blood sugar, cholesterol or any other outcome.
- The inulin content of a real serving was not found; a survey abstract gives one range for several vegetables.
- Allergy was found only in case reports and a conference abstract; four reports were read by title only and how common it is was not found.
- Pregnancy, breastfeeding, children, pesticide residues, heavy metals, canned or jarred artichoke safety and cooked nutrient values were not researched or not found.
- The pooled blood sugar and liver-enzyme results were read as abstracts only and do not say which product forms were pooled.
How new research is added
New studies are found by a saved PubMed search and placed in a review queue before the page changes.
Lab markers
What changed in blood or saliva tests during trials. A changed number is not the same as feeling or being healthier, and we give no "normal ranges".
Other 3
Bifidobacteria and lactobacilli in stool
Raised in trials
How many of certain gut bacteria are found in a stool sample. Bifidobacteria and lactobacilli are groups often called beneficial.
Low certaintyResults and what it means
Why it was measured
Prebiotic fibres are tested by whether they selectively increase these bacteria.
Statistical vs. clinical meaning
A change in bacteria counts is a marker, not a health outcome. It was shown for purified inulin, not for eating the vegetable.
Safety implication
Mild and moderate bloating increased with the artichoke inulin.
| Study | Result | People | Product |
|---|---|---|---|
| 2 | Stool bifidobacteria and lactobacilli significantly higher with artichoke inulin than with maltodextrin; mild and moderate bloating also increased | 32 healthy adults | Very-long-chain inulin extracted from globe artichoke, 10 g a day for 3 weeks (crossover) |
| 8 | Inulin-type fructans raised Bifidobacterium, Lactobacillus and Faecalibacterium prausnitzii across human trials | Healthy adults in clinical trials | Isolated inulin-type fibres (not artichoke) |
Fasting blood sugar
Lowered in trials
Blood sugar measured after not eating overnight.
Low certaintyResults and what it means
Why it was measured
A standard test for how the body handles sugar.
Statistical vs. clinical meaning
A small average fall in products pooled across trials. The abstract does not say whether any trial used the vegetable as food.
Safety implication
None reported in the abstract.
| Study | Result | People | Product |
|---|---|---|---|
| 9 | WMD -5.28 mg/dl (95% CI -8.95 to -1.61, p=0.005); fasting insulin, HOMA-IR and HbA1c not significantly changed | Adults in nine randomised trials | Artichoke and artichoke products (forms not listed in the abstract) |
Liver enzymes AST and ALT
Lowered in trials
Blood tests (aspartate and alanine aminotransferase) that can rise when the liver is stressed or inflamed.
Low certaintyResults and what it means
Why it was measured
Used to follow fatty liver disease in trials.
Statistical vs. clinical meaning
Lower enzymes are a marker, not proof of better liver health. Supplements only.
Safety implication
None reported in the abstract.
| Study | Result | People | Product |
|---|---|---|---|
| 12 | AST and ALT significantly lower versus placebo (p=0.001 and p=0.016); clearest in non-alcoholic fatty liver disease | Adults in eight clinical trials | Artichoke supplements (not the vegetable) |
Safety
What studies and official sources say about side effects, medicines and who should check first. Each point shows what kind of evidence it comes from.
Main points to know 5
- Allergy: people allergic to daisy-family pollen (mugwort, ragweed) may react to artichoke. Artichoke belongs to the daisy family (Asteraceae). Case reports describe people who reacted after eating artichoke: a case series of four patients in 2000, and a conference abstract of four more patients, all allergic to daisy-family pollens, with IgE cross-reactivity to mugwort pollen. A 2025 review says daisy-family plants can cross-react with pollen and cause pollen-food allergy. How often this happens was not found. Call emergency services for trouble breathing or swelling of the face or throat. Case report 15 19 10
- Gas and bloating: artichoke is high in fructans. A laboratory survey of 60 vegetables found artichoke among those with the most fructans, fibres that are not digested in the small intestine and can cause gut symptoms in some people. In a 2010 trial of 32 healthy adults, inulin extracted from globe artichoke caused more mild or moderate bloating than placebo. No study of eating artichoke itself in people with irritable bowel syndrome was found. Ask a clinician or dietitian if you are sensitive to fructans. Controlled trial 13 2
- Handling raw artichokes can cause work-related asthma and skin reactions. Case reports describe work-related rhinitis and asthma in two vegetable warehouse workers. Other reports, read by title only, describe work-related hives on contact, airborne skin allergy (including in a greengrocer) and contact sensitivity in a patient with recurrent dermatitis. These are individual reports, not rates. Case report 11 14 16 7 6
- Warfarin: artichoke contains vitamin K, so keep intake steady and ask your clinic. USDA lists 14.8 micrograms of vitamin K per 100 g of raw artichoke. The NHS says foods high in vitamin K, such as broccoli, spinach and other green leafy vegetables, can affect warfarin and you should talk to your warfarin clinic; it does not name artichoke. MedlinePlus says sudden changes in vitamin K intake can change how warfarin works. Do not change a prescribed medicine on your own. Authoritative guidance 23 22 21
- Leaf extract and supplements are a different product. The cautions here are for artichoke eaten as food. Leaf extract supplements have their own evidence and cautions, which are on the artichoke leaf page. Results for one do not carry over to the other. Authoritative guidance 12
Side effects 3
| Effect | How often | Severity and recovery | Evidence |
|---|---|---|---|
| Allergic reactions after eating artichoke (case reports) Case series and a conference abstract; the patients also had other allergies or daisy-family pollen allergy. Frequency not found. | Not established | not stated Not stated | Case report 15 19 |
| Mild or moderate bloating after artichoke-derived inulin This was an isolated inulin extract at 10 g a day in a trial, not the vegetable. | Significant increase versus placebo in 32 healthy adults; numbers not given in the abstract | mild to moderate Not stated in the abstract | Controlled trial 2 |
| Work-related rhinitis, asthma, hives and skin allergy from handling raw artichoke Only the asthma report had an abstract; the others were read by title only. | Not established | not stated Not stated | Case report 11 14 16 7 6 |
Liver
No liver injury from eating artichoke was found. The LiverTox page for artichoke could not be opened (the site showed a robot check), so it was not read. Pooled supplement trials found lower liver enzymes, not harm, but that is about supplements. 12
How often. No frequency was found.
Monitoring. No agency monitoring advice was found.
This is a safety connection. It is not evidence that Globe Artichokes supports liver health.
Medicines and supplements 1
| With | Why it matters | Importance | Evidence | What to do |
|---|---|---|---|---|
| Warfarin (blood thinner) prescription | Vitamin K helps blood clot and warfarin works by lowering vitamin K activity. Artichoke has 14.8 micrograms per 100 g raw (USDA). | The NHS and MedlinePlus advise keeping vitamin K foods steady and asking the warfarin clinic. Neither names artichoke, and no study of artichoke and warfarin was read. | Authoritative guidance Low certainty 23 22 21 | Ask your warfarin clinic. Do not change your medicine on your own. The NHS says do not take vitamin K supplements while taking warfarin. |
Who should check first 6
| Situation | Advice | Evidence |
|---|---|---|
| Known allergy to artichoke | Avoid it and ask an allergist. Call emergency services for trouble breathing or swelling of the face or throat. | Case report 15 19 |
| Allergy to daisy-family pollen (mugwort, ragweed) | Case reports link this to reactions after eating artichoke. Ask an allergist whether to be careful. | Case report 19 10 |
| Taking warfarin | Keep vitamin K intake steady and follow your warfarin clinic's advice. | Authoritative guidance 22 21 |
| Irritable bowel syndrome or sensitivity to fructans | Artichoke is high in fructans, which can cause gas and bloating in some people. Ask a clinician or dietitian. | Authoritative guidance 13 |
| Work that involves handling raw artichokes | Rare work-related asthma and skin allergy have been reported. See a doctor if breathing or skin symptoms start at work. | Case report 11 14 |
| Planning a pregnancy (folate) | MedlinePlus says women thinking about becoming pregnant should take folic acid supplements, because folate can be hard to get from food alone. Ask a clinician. | Authoritative guidance 20 |
Overdose, product quality and regulators
Summary. No toxicity from artichoke as ordinary food was found in the sources read. The cautions are for allergy, fructan sensitivity and warfarin.
Animal. Not reviewed.
Human doses studied. A trial gave 10 g a day of artichoke-derived inulin for 3 weeks to 32 healthy adults; the abstract reports more mild or moderate bloating, not other harm.
Overdose response. Not found.
Genotoxicity. Not researched.
Pesticide residues, heavy metals, the sodium in canned or jarred hearts, and food-safety questions about oil-packed or home-canned artichokes were not researched for this page.
| Body | Action | Date |
|---|---|---|
| NHS (UK) (United Kingdom) | Warfarin page: foods high in vitamin K such as broccoli, spinach and other green leafy vegetables can affect how warfarin works; you can still eat them but ask your warfarin clinic. Artichoke is not named. source | 2026-02-24 |
| MedlinePlus (US National Library of Medicine) (United States) | Vitamin K page: sudden changes in vitamin K intake can change warfarin's effect. Artichoke is not named. source | 2025-01-21 |
| MedlinePlus (US National Library of Medicine) (United States) | Folic acid page: women thinking about becoming pregnant should take folic acid supplements because it may be hard to get enough folate from food alone. Artichoke is not named. source | 2025-02-03 |
When to get medical help
- Trouble breathing, swelling of the lips, face or throat, or widespread hives after eating artichoke
- Wheezing or breathing trouble that starts at work when handling raw artichokes
- Signs of serious bleeding while taking warfarin, such as blood in urine or stool, unexplained bruising or nosebleeds (NHS)
Stop using the product and contact a clinician or emergency service. In the US, Poison Control is 1-800-222-1222.
General information only, not medical advice. Ask a clinician or pharmacist before use, especially with medicines, in pregnancy or with a health condition. See the Natural Remedy Safety guide.
Frequently asked questions
What is globe artichoke good for?
Is artichoke good for gut bacteria?
Why does artichoke cause gas?
Is artichoke safe with warfarin?
Can I be allergic to artichoke?
Is globe artichoke the same as Jerusalem artichoke?
No. Jerusalem artichoke (Helianthus tuberosus) is a sunflower relative grown for its tuber. Results for one do not apply to the other.
Does cooking change artichoke?
Does artichoke lower blood sugar or help the liver?
Is artichoke a good source of folate?
Is artichoke safe in pregnancy?
We found no official statement about artichoke as food in pregnancy or breastfeeding, so we make no claim. MedlinePlus advises women planning pregnancy to take folic acid. Ask your doctor.
Is artichoke leaf extract the same as eating artichoke?
Is artichoke high in antioxidants?
Test-tube antioxidant capacity rose greatly after cooking, but the authors note it rose much more than the compounds did, and test-tube results do not show a benefit in people.
Explore by health goal
Editorial transparency
- Written by
- AlternativeMed editorial team. Research compiled with AI assistance, then checked against the sources listed.
- Medical review
- None. This page has not been reviewed by a physician or pharmacist.
- First published
- 2026-10-26
- Last substantive update
- 2026-10-26
- How we research
- We started from our existing globe artichoke summary, re-checked nutrition at USDA FoodData Central, read the health agency pages (NHS, MedlinePlus) and searched PubMed for trials, reviews and case reports. Only abstracts were read for studies, and four case reports had no abstract. Items we could not verify are flagged in the research gaps.
- How we rate evidence
- See "How we rate evidence" in the Evidence tab.
- Independence
- No product is promoted on this page. No affiliate links are shown.
Sources 23
Each source was opened and checked. Where we read only the abstract, it says so. The small numbers in the text point here.
- Bavaro AR, Tarantini A, Bruno A, et al.. Functional foods in Mediterranean diet: exploring the functional features of vegetable case-studies obtained also by biotechnological approaches.. Aging Clin Exp Res. 2024. PMID 39412623. DOI 10.1007/s40520-024-02860-1. (abstract)
- Costabile A, Kolida S, Klinder A, et al.. A double-blind, placebo-controlled, cross-over study to establish the bifidogenic effect of a very-long-chain inulin extracted from globe artichoke (Cynara scolymus) in healthy human subjects.. Br J Nutr. 2010. PMID 20591206. DOI 10.1017/S0007114510001571. (abstract)
- Domínguez-Fernández M, Ludwig IA, De Peña MP, et al.. Bioaccessibility of Tudela artichoke (Cynara scolymus cv. Blanca de Tudela) (poly)phenols: the effects of heat treatment, simulated gastrointestinal digestion and human colonic microbiota.. Food Funct. 2021. PMID 33537693. DOI 10.1039/d0fo03119d. (abstract)
- Domínguez-Fernández M, Young Tie Yang P, Ludwig IA, et al.. In vivo study of the bioavailability and metabolic profile of (poly)phenols after sous-vide artichoke consumption.. Food Chem. 2022. PMID 34343812. DOI 10.1016/j.foodchem.2021.130620. (abstract)
- Ferracane R, Pellegrini N, Visconti A, et al.. Effects of different cooking methods on antioxidant profile, antioxidant capacity, and physical characteristics of artichoke.. J Agric Food Chem. 2008. PMID 18759447. DOI 10.1021/jf800408w. (abstract)
- Gallo R, Oddenino G, Trave I, et al.. Contact sensitivity to sesquiterpene lactone mix and artichoke in a patient with severe recurrent dermatitis: A puzzling case.. Contact Dermatitis. 2023. PMID 36279404. DOI 10.1111/cod.14238. (abstract)
- Gasparini G, Gallo R, Trave I, et al.. Airborne allergic contact dermatitis to artichoke (Cynara cardunculus L.) in a greengrocer.. Contact Dermatitis. 2023. PMID 37121580. DOI 10.1111/cod.14328. (abstract)
- Hughes RL, Alvarado DA, Swanson KS, et al.. The Prebiotic Potential of Inulin-Type Fructans: A Systematic Review.. Adv Nutr. 2022. PMID 34555168. DOI 10.1093/advances/nmab119. (abstract)
- Jalili C, Moradi S, Babaei A, et al.. Effects of Cynara scolymus L. on glycemic indices: A systematic review and meta-analysis of randomized clinical trials.. Complement Ther Med. 2020. PMID 32951745. DOI 10.1016/j.ctim.2020.102496. (abstract)
- Ključevšek T, Kreft S. Allergic Potential of Medicinal Plants From the Asteraceae Family.. Health Sci Rep. 2025. PMID 39995792. DOI 10.1002/hsr2.70398. (abstract)
- Miralles JC, García-Sells J, Bartolomé B, et al.. Occupational rhinitis and bronchial asthma due to artichoke (Cynara scolymus).. Ann Allergy Asthma Immunol. 2003. PMID 12877457. DOI 10.1016/s1081-1206(10)62066-2. (abstract)
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- . GBIF Backbone: Cynara scolymus L. (usageKey 3112361). . . (full-text)
- . Illinois Extension: How do you prepare artichokes, they're in season! (Glassman S, 2016). . . (full-text)
- . Allergy to pomegranate and artichoke, novel food allergens of the Mediterranean diet (Macchia L, et al.). . . (full-text)
- . MedlinePlus: Folic acid in the diet. . . (full-text)
- . MedlinePlus: Vitamin K in diet. . . (full-text)
- . NHS: Warfarin. . . (full-text)
- . USDA FoodData Central: Artichokes, (globe or french), raw (FDC 169205). . . (full-text)
