Flower buds are smaller than globe artichoke and may be a bit fiddly to eat, but has a delicate taste, while the stem is blanched and eaten raw or cooked although it is very bitter.
The young leaves can be eaten as a salad, or cooked. Root can be cooked like parsnips and has an agreeable flavour. The dried flowers can be used to curdle milk.
It has become an important medicinal herb for liver and gall-bladder problems among other applications.