Artichoke (Cynara scolymus)

OriginA thistle that has been cultivated as a vegetable.

What we eat is the receptacle of a thistle flower - harvested before it blooms.

Cynara scolymus is a thistle from the Mediterranean region that grows up to two meters tall, cultivated from the wild cardoon. Cynara cardunculus. Both are so closely related that they are now usually considered forms of the same species. In the artichoke, selection focused on large, fleshy flower buds, while in the cardoon, the focus was on fleshy leaf stalks – two uses, two breeding directions, one parent plant.

What we eat as an artichoke is botanically the receptacle with the fleshy base of the bracts, harvested as a closed bud. If allowed to flower, a large, bright purple flower head opens, one of the most spectacular flowers in the vegetable garden and a magnet for bumblebees. This is a loss for the harvest, but a gain for the garden.

The Romans knew and valued artichokes, but they disappeared from Central Europe after their arrival and only returned via Italy in the 15th century. During the Renaissance, they were considered a delicacy and an aphrodisiac – Catherine de' Medici is said to have popularized them in France. The medicinal use of the leaves is more recent and became established in the 20th century when cynarin was isolated. The plant has also left its mark on the world of fine beverages: the Italian bitter liqueur Cynar is made from artichoke leaves, and its bitter taste comes precisely from the substances that are the medicinal focus.

To useDigestion with good evidence, cholesterol with weak evidence.

The European Medicines Agency lists artichoke leaf dry extract as well-established use For the relief of dyspeptic symptoms - bloating, flatulence, nausea after eating - and additionally under traditional use For simpler preparations. Commission E gave it a positive assessment in 1988 for dyspeptic complaints. In 2003, the artichoke was chosen as the medicinal plant of the year.

The mechanism of action is easily understood and has two stages. First, the leaves are a pronounced bitter tonic: cynaropicrin, a sesquiterpene lactone, is one of the bitterest natural substances known, and bitterness on the tongue reflexively triggers increased production of saliva, gastric juices, and bile. Second, the extract has a choleretic effect—it measurably increases bile production in the liver, which has been directly demonstrated in studies using bile drainage. More bile means better fat digestion, and this is precisely where the symptoms addressed by artichoke come into play: heavy, fatty food that sits in the stomach.

The situation regarding cholesterol is less positive than advertising suggests. A Cochrane review of artichoke leaf extract for elevated cholesterol concluded that while existing studies do show reductions in total cholesterol, they are small, short, and of limited quality, and the evidence is insufficient to support a recommendation. The observed effects were of negligible clinical significance. People with elevated cholesterol levels are not treating them with artichoke extract.

A third, often-advertised use is for irritable bowel syndrome (IBS). Small studies have shown symptom improvement, but these lack a placebo control or have significant methodological flaws. This is insufficient. That leaves one solid use: bloating and indigestion after fatty meals. For this, artichoke is a good, well-tolerated choice – and in this role, one of the best-documented plants overall.

IngredientsThe substance that makes water taste sweet

The leaves contain three relevant groups of substances. First, caffeic acid derivatives: chlorogenic acid and cynarin, which is chemically a dicaffeoylquinic acid. Second, sesquiterpene lactones, especially cynaropicrin, which is responsible for the extreme bitterness. Third, flavonoids, above all luteolin glycosides. Cynarin was long considered the main active ingredient and is the namesake of many preparations; today, it is assumed that the interplay of these substances is crucial and that cynaropicrin is at least as important through its bittering effect.

Cynarin has a sensory property worth mentioning: it alters taste perception. Someone who eats an artichoke and then drinks water often perceives the water as distinctly sweet. This is because cynarin temporarily blocks or alters the sweet taste receptors; when the effect wears off, the return to normal perception is experienced as sweetness. This is also why wine is considered a difficult pairing with artichokes—the effect makes dry wines taste flat and strangely sweet. Not everyone perceives it to the same degree; there is a genetic component.

It is important to distinguish between the different parts of the plant. The large, very bitter leaves are used medicinally. The vegetable part – the bud – contains significantly fewer bitter substances but is rich in fiber, including a lot of inulin, a prebiotic polysaccharide. Inulin is the reason why artichokes cause bloating in some people, even though they are considered a digestive aid – an apparent contradiction that is resolved as soon as the leaf and bud are separated.

When purchasing artichoke extract, as with most medicinal extracts, the product information should specify the amount of extract and the drug-to-extract ratio. Studies have used dosages of 300 to 640 milligrams of dry extract daily. While artichoke leaf tea is possible, it is so bitter that most people wouldn't drink it twice – in this case, a commercially available preparation is the more practical option.

Enhanced combinationsArtichokes at the table and in the pharmacy

Leaf and bud are two different things. The combinations differ accordingly.

What contradicts itselfIt's best to avoid these combinations.

To which courtFrom bud to bitter liqueur

• Carciofi alla RomanaBraised in olive oil with mint, garlic and parsley - the classic Roman preparation.
• Cooked with dipCook whole buds for thirty to forty minutes, pluck off individual leaves and dip them in vinaigrette.
• Artichoke heartsPreserved in oil, served with antipasti, pizza, and salads.
• Deep-friedCarciofi alla giudia - the Roman-Jewish specialty: deep-fried until the leaves are crispy.
• CardoneThe relative with the edible leaf stalks - a winter vegetable in northern Italy and southern France.
• CynarThe Italian bitter liqueur made from artichoke leaves - with soda and an orange slice.
• Leaf extractThe medicinal form: Capsules containing 300 to 640 mg of dry extract daily.
• Leaf teaPossible, but extremely bitter - most people prefer the ready-made product.
• Bitter mixtureWith dandelion root and wormwood before the meal.
• blossomLet a bud bloom - violet, huge, full of bumblebees.

As a home remedyThe bitter start before eating

Ayurveda & TCMWhat the old systems say

Warning noticesWhen you should be careful

This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.

Related to the topicRead on and cook along!

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