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  • High in Fiber, which supports heart health.
  • Excellent Source of Vitamin C, which supports a healthy immune system.
  • Excellent Source of Vitamin K, which supports normal blood clotting.
  • Excellent Source of Folate, which supports heart health.
  • Excellent Source of Magnesium, which supports energy metabolism.
  • Good Source of Potassium, which helps maintain a healthy blood pressure.
  • Good Source of Iron, which helps carry oxygen in the blood.
  • Good Source of Copper, needed for certain enzyme functions.
  • Good Source of Manganese, an antioxidant nutrient.
Nutritional Information

Nutrition Facts

Serving Size 1 medium artichoke (128g)

Amount per serving
Calories 60 Calories from fat:
% Daily Value*
Fat 0 g 0 %
Saturated 0 g 0 %
Trans 0 g
Cholesterol 0 mg 0 %
Sodium 120 mg 5 %
Potassium 474 mg 10 %
Carbohydrate 13 g 5 %
Fiber 7 g 25 %
Sugars 1 g
Protein 4 g
Vitamin A 0 %
Vitamin C 15 %
Calcium 4 %
Iron 10 %
Vitamin K 15 %
Thiamin 8 %
Riboflavin 8 %
Niacin 6 %
Vitamin B6 6 %
Folate 20 %
Phosphorus 10 %
Magnesium 20 %
Zinc 10 %
Copper 35 %
Manganese 15 %
Molybdenum 15 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Wash artichokes under running water. Pull off lower leaves, cut stem to 1-inch or less and snip off tips of petals. Brush cut edges with lemon juice to prevent browning.



How To Store

Store unwashed artichokes in a plastic bag and refrigerate in vegetable crisper or drawer, away from fruits. Best if used within a couple of days, but will keep in refrigerator for up to 1 week.

How To Select

Select deep green artichokes which are compact, firm globes and heavy for their size. (During the summer and fall seasons, artichokes are slightly more oblong in shape, with slightly flared leaves.) Artichokes should give slightly to pressure and have tight leaf formation. Do not select artichokes with heavy browning, spotting or look shriveled. (However, artichokes can have a slight darkening on leaf tips during late winter or early spring which is caused by chill or frost damage. This will not affect the quality of the artichoke.)
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