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]