Artichokes have a round to oval shape. The compact floret is comprised of many tightly layered, edible fleshy bracts, bearing variegated purple, brown, and green hues. The center flesh has a tender, soft consistency. When cooked, artichokes develop a sweet, nutty, and grassy flavor with subtle caramel notes. Artichokes are a good source of folate, a B vitamin that helps the body create genetic material, vitamin K to assist in faster wound healing, and vitamin C to strengthen the immune system. The artichokes also contain fiber to regulate the digestive tract and lower amounts of magnesium, potassium, phosphorus, and iron.