Artichoke (Cynara cardunculus var.scolymus) is a variant of the C. cardunculus species within the Asteraceae or thistle family. Cultivation and domestication of the wild cardoon (C. cardunculus) may date back as far as the third century AD according to writings and art of the time.^[1] It is native to the Mediterranean (Northern Africa and Southern Europe) and is naturalized to Western Asia, Australasia, North America, South America, and the remaining regions of Europe.^[2][1]

The artichoke flower (heart, capitulum, and bracts) is best known as a food. Artichoke leaf refers to the large, spiny, irregularly lobed foliage that grows along the stalk of the plant. Artichoke leaves are not commonly used in cooking, but they do contain medicinally relevant compounds such as cynaropicrin, luteolin, apigenin, and caffeic acid.^[3][4][5][6]

Traditionally, artichoke has been considered a tonic to aid digestion, but more recently it has been examined for its properties related to improved bile production, liver health, and cholesterol regulation.^[7][5][4][8] Properties such as improved metabolic function and antioxidative capacity may explain why much of the evidence available on artichoke is geared toward the treatment of conditions like dyslipidemia and non-alcoholic fatty liver disease.^{[3][9][10][11][12][13][14][15][16][17][18][19][20][21][22][23]}

Additional clinical evidence suggests that artichoke may also be useful for improvements in blood pressure,^[21][22] endothelial dysfunction,^[16] blood glucose maintenance,^[24] and body composition^[23] measures. However, more consistent evidence for these indications is still needed.

Though members of the Asteraceae family (like artichoke) are known for having beneficial properties, they’re also known allergens for some people, too. Sesquiterpene lactones, which are one of the potentially beneficial constituents of artichoke, are also known to cause irritation and inflammation. Caution is advised when taking artichoke leaf for anyone who is allergic to other members of this plant family that also includes ragweed, arnica, yarrow, echinacea, chicory, sunflower, and feverfew.^[25]

Though there are few reports regarding the adverse effects of artichoke leaf specifically, one case study would suggest that artichoke could potentially adversely interact with other medications.^[26] Other reports suggest that artichoke (but not specifically artichoke leaf) could cause allergic reactions such as contact dermatitis.^[27][28] Otherwise, systematic reviews note that adverse events from artichoke consumption tend to be infrequent and, if they do occur at all, are mild and short-lived.^[7][29][17]

Artichoke leaf extracts contain sesquiterpene lactones like cynaropicrin, which are responsible for their bitter flavor. The bitterness of these compounds may underlie artichoke leaf’s traditional use as a digestive support through the reduction of dyspepsia symptoms, the stimulation of bile production, and improvements in liver function.^[7][4][8]

The flavonoids in artichoke leaf, notably luteolin, are known for their properties as antioxidants and antimicrobials and for cholesterol balancing and metabolic support (anticholestatic and choleretic activity). Caffeic acid and cynaropicrin are also known to have similar properties to luteolin in addition to supporting liver function.^[5][4][8]

Artichokes generally have higher concentrations of phenolic compounds than other vegetables, although the environment that the artichoke is harvested in can dictate its relative composition. For artichokes harvested in Greece, antioxidant activity peaks in the heads, seeds, and bracts earlier in the year (April), while the stems and leaves peak in the late summer to fall (August to November). Phenolic compounds in all parts of the artichoke seem to be highest if they are harvested during times of plant stress, such as warmer weather or drier soil conditions.^[30]