Artichokes are rich in antioxidants such as quercertin, rutin, anthocyanins, cynarin, luteolin, and silymarin. In fact, the antioxidant content of artichoke flower heads is one of the highest among vegetables.

The artichoke was first developed in Sicily and was known to both the Greeks and the Romans. In 77 AD the Roman naturalist Pliny called the choke one of earth's monstrosities, but many continued to eat them. Historical accounts show that wealthy Romans enjoyed artichokes prepared in honey and vinegar, seasoned with cumin, so that this treat would be available year round.