Admittedly, artichokes are a food I haven't explored much. I've had artichoke hearts fairly often in various salads, but I could count on one hand the number of times I've actually sat down to a whole, steamed artichoke. I was served it once along with a delicious butter sauce when I went to dinner at a friend's house and really enjoyed it. Since we're smack dab in the middle of the second artichoke season right now (the biggest one being in the spring), I may just have a chance to give it another try -- and so do you.

Artichokes grow mainly in warmer climates, and their season begins in the fall, continuing through to the spring, unless interrupted by frost. While peak production happens in spring, when markets are filled with them and their prices drop, there is often a mini-season in the fall, depending on the weather.

Artichoke has traditionally been used as a treatment for digestive health disorders. They have also been found to lower blood cholesterol levels, have a preventative effect on heart disease and atherosclerosis, and a protective effect on the liver, enhancing its detoxification reactions.

More artichoke benefits after the jump...


Eating just one artichoke gives the average adult about one quarter of their daily fibre recommendation, which may explain its ability to lower cholesterol. They are also packed with vitamin C, magnesium, potassium and folic acid.

What's more, artichokes are brimming with antioxidants. They contain the flavonoids quercetin and rutin, antioxidants that promote cardiovascular health and protect against heart disease, cancer, allergies and inflammation. Artichokes also contain colour pigment phytonutrients called anthocyanins, which are powerful antioxidants associated with lower cancer risk, the health of the urinary tract and improving or maintaining memory function. They also contain gallic acid, an antioxidant phytonutrient better known in red wine and black tea that has been found to interfere with cell proliferation in prostate cancer cells. Artichokes also contain cyanarin and silymarin, two powerful polyphenol antioxidants that may help to regenerate liver tissue. And finally, artichokes contain caffeic acid and chlorogenic acid, both of which have anti-cancer, antimicrobial and antiviral properties.

That's a lot of antioxidants!


The Healthy Foodie is Doug DiPasquale, Holistic Nutritionist and trained chef, living in Toronto. You can email him with questions at dugdeep@gmail.com.