Common Names

Garden artichoke
Globe artichoke
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Parts Usually Used

Flower heads, leaves, root
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Description of Plant(s) and Culture

Artichoke is a perennial plant; its tuberous root produces a stem from 3-5 feet high, with alternate, thistle-like leaves that are grayish-green above and woolly white underneath. The blue flowers are enveloped in the familiar globular heads of purplish-green, spiny scales which terminate the main branches. The flower heads, picked before maturity, are the dinner table vegetable fare. Flowering time varies from spring to mid-summer, depending on the warmth of the climate.
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Where Found

Grows in the Mediterranean area and the Canary Islands and is widely cultivated elsewhere as a food plant.
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Medicinal Properties

Cholagogue, diuretic, tonic
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Legends, Myths and Stories

The flower or head of the artichoke, commonly known as the heart, is reputed to be an aphrodisiac, although this claim has never been scientifically proven. Through the years, various studies worldwide have shown that people's blood cholesterol levels dropped after eating artichoke. In fact, an anticholesterol drug called cynara is derived from this herb. In 1940, a study is Japan showed that artichoke not only reduced cholesterol but it also increased bile production by the liver and worked as a good diuretic.

Native Americans of the Missouri River Valley region cultivated artichokes along with the squash, beans, corn, etc.
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Uses

Extracts of the leaves and root are helpful in arteriosclerosis, jaundice, dyspepsia, liver insufficiency, chronic albuminuria, and postoperative anemia, reduces cholesterol blood levels. In some countries, considered an aphrodisiac.
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Formulas or Dosages

To make a delicious, heart-healthy treat, rub the leaves with olive oil and tuck a few slices of garlic in the leaves. Steam for 30-40 minutes. Remember that the benefits of this vegetable will be lost if you douse it in melted butter, which is high in saturated fat, or in margarine, which is high in calories.
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Nutrient Content

Iron, phosphorus, potassium, niacin and vitamin A
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How Sold

Supermarket
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Bibliography

• Culpeper's Complete Herbal & English Physician, by Nicholas Culpeper, pgs., 88, 221.
• The Complete Medicinal Herbal, by Penelope Ody, pg. 181.
• How Indians Use Wild Plants for Food, Medicine & Crafts, by Frances Densmore, pg., 295.
• Earl Mindell's Herb Bible, by Earl Mindell, pgs., 44-45, 247, 251.
• Prairie Smoke, by Melvin R. Gilmore, pg., 84.
• The Herb Book, by John Lust, pgs., 102, 495, 496, 500, 503, 506, 507.
• The Nature Doctor, by Dr. H.C.A. Vogel; pgs., 206, 253.
• Webster's New World Dictionary, Third College Edition, Victoria Neufeldt, Editor in Chief, pg., 78.

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