We put in a line of purple globe artichokes (a perennial thistle) last November by dividing side-shoots, from well established plants, obtained from a relative in the village. We didn't expect them to do very well in their first year but they have grown to a good size, producing a good crop of globes. The edible part is fleshy base, known as the "heart" and the mass of the artichoke called the "choke" is inedible. After finding out how to prepare the globes (amazing what you can find on you tube) we have been looking for recipes to use them.
Whilst researching for recipes I found out that artichokes were a medicinal food with health benefits. Apparently in Vietnam a traditional tea is made by boiling halved artichokes hearts which is excellent for maintaining good liver function and said it promotes clear skin.
So we tried it and rather than a bitter brew, we were surprised it had a mildly sweet and pleasant taste. In fact, it tasted exactly like an artichoke heart.
So trial and error over countless generations is now being shown by scientific research to be correct. Perhaps we should pay more attention to the ancient remedies rather than expect modern medicine to have all the answers.