The Artichoke is a variety of a species of thistle which is cultivated as a food; the edible portion of the plant consists of the flower buds before the flowers come into bloom.
The budding flower-head is a cluster of many budding small flowers (an inflorescence) together with many bracts, on an edible base.
Artichoke contains the bioactive agents apigenin and luteolin, and the total antioxidant capacity is one of the highest reported for vegetables and are also a great source of Cynarine, a chemical constituent in Cynara.
The majority of the Cynarine is located in the pulp of the leaves, though dried leaves (which this product consists of) and stems of artichoke also contain it.
It inhibits taste receptors, making water (and other foods and drinks) taste sweet.