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Artichokes may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age. 

Artichokes are a domesticated variety of the wild cardoon—a thistle in the sunflower family that is native to grassy fields around the Mediterranean Sea. The plant has been cultivated as food and decoration for thousands of years, and today there are more than 100 varieties that range in size and vary in color from pale green to deep purple. Behind the tough outer petals lie the prized tender flower bud, with a mild herbal taste and meaty texture.

Yes. Artichokes offer carbohydrates, fiber, fluid, and some protein. They also offer micronutrients like copper, folate, iron, magnesium, potassium, and zinc, in addition to various B vitamins, and vitamins C and K. These nutrients work together to provide energy to support baby’s movement and exploration, as well as a flourishing gut microbiome, hydration, growth, iron status, brain development, electrolyte balance, immune function, bone density, blood clotting, and more. 

While some forms of artichokes can be high in sodium, such as canned, jarred, and marinated forms, the amount of sodium that babies eat tends to be low as they learn the skills to feed themselves, and some sodium is important for supporting baby’s electrolyte balance, hydration, and movement. Furthermore, sharing family meals, even if they contain salt, has its benefits: baby has opportunities to explore a wider variety of food, share their family food culture, and practice eating a variety of textures.

★ Tip: When fresh artichokes aren’t available, opt for frozen, canned, jarred, or marinated varieties, which are often more accessible and similarly nutritious.

No. Allergy to artichoke is uncommon, but reactions have been reported—typically contact dermatitis. As with all new foods, start by offering a small quantity of artichoke for the first few servings and watch closely. If there is no adverse reaction, gradually increase the quantity over future meals.

Yes. While artichoke can be soft and mashable, it can also be firm and slippery, especially when undercooked, and these are qualities that can increase the risk of choking. To reduce the risk, make sure that the artichoke is fully-cooked and soft, and prepare and serve artichokes in an age-appropriate way as described in the How to Serve section. As always, make sure you create a safe eating environment and stay within an arm’s reach of baby during meals. 

Learn the signs of choking and gagging and more about choking first aid in our free guides, Infant Rescue and Toddler Rescue.

Wait until around 24 months of age to share fried artichokes, which present an increased risk of choking as they are more challenging to bite, chew, and manage in the mouth. Some toddlers may be ready to eat fried artichokes around the 2nd birthday, while others will need more time to practice. If the toddler has had plenty of practice chewing firm, crispy foods and they are able to sit calmly and follow directions, offer a whole fried artichoke and explain how to eat it by modeling how it's done. Consider chewing slowly with your mouth open as you show how to use your teeth to break down the food, then offer one for the toddler to try.