In the United States, Globe Artichokes are also called French Artichokes and Green Artichokes and are plucked just before the bloom of the flower head. The budding artichoke flower-head is a cluster of many budding small flowers and is the edible part of the flower, and after the flower blooms, the structure changes to a coarse, barely edible form.
Not all parts of an artichoke are edible. The fuzzy hair layer, referred to as the choke, is not poisonous but not edible.
The total antioxidant capacity of an artichoke flower head is one of the highest reported in vegetables. Cynarine is in an artichokes pulp of the leaves, and Apigenin and Luteolin are bioactive agents of an artichoke.
Summary Artichokes are low in fat, high in fiber, and loaded with vitamins and minerals like vitamin C, vitamin K, folate, phosphorus, and magnesium.
Artichokes have a similar taste to asparagus and Brussel sprouts with a mild nutty flavor.