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Artichoke: Main Image

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Artichokes are available all year long, and peak from March through May.

Prep & Store

Wash artichokes just before cooking. Cut off the tips of spikier outside leaves.

Quick & Easy Recipe

Immerse clean, whole artichokes in a large pan of cold water and 1 tablespoon (15 ml) of olive oil. Cover and bring to boil, simmering for 25 to 30 minutes. To eat, simply pull off leaves, dip in lemon butter, vinaigrette, or sauce, and scrape the pulp with teeth. Discard remainder of leaf.

Nutrition Notes

Artichokes are an excellent source of vitamin C and folic acid, and a good source of magnesium and potassium.

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.

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