Globe Artichoke

Italian (carciofo), Spanish (alcachofa), and Portuguese (alcachofra), Alcachofera, Artichaut, Globe Artichoke, Tyosen-Azami The globe artichoke has become important as a medicinal herb in recent years following the discovery of cynarin. This bitter-tasting compound, which is found in the leaves, improves liver and gall bladder function, stimulates the secretion of digestive juices, especially bile, and lowers blood cholesterol levels. The leaves are anticholesterolemic, antirheumatic, cholagogue, digestive, diuretic, hypoglycaemic and lithontripic. They are used internally in the treatment of chronic liver and gall bladder diseases, jaundice, hepatitis, arteriosclerosis and the early stages of late-onset diabetes. The leaves are best harvested just before the plant flowers, and can be used fresh or dried.

Uses Cooking
In the US, large globe artichokes are most frequently prepared for cooking by removing about 5–10 mm of the stem, and (optionally) cutting away about a quarter of each scale with scissors.

Tea
Artichokes can also be made into a herbal tea; artichoke tea is produced as a commercial product in the Dalat region of Vietnam.

Liquor
Artichoke is the primary flavor of the Italian liqueur Cynar.

Medical uses
The majority of the cynarin found in artichoke is located in the pulp of the leaves, though dried leaves and/or stems of artichoke also contain Cynara which are used to increase bileproduction.