Artichoke is most commonly eaten in Western Europe, but is not considered to cause allergy very frequently from ingestion.
Most of the case studies of allergic reactions due to artichoke are after occupational exposure, so those who grow, pick or process the vegetable.
The contact allergen in artichoke is thought to be Cynaropicrin, which is released when the plant is cut. This can cause contact dermatitis.
Ingestion of artichoke is not currently linked to any allergic syndromes.
Artichoke is in the family Compositae, other plants in this family include lettuce, chicory and endive. Contact with these plants might also elict an allergic reaction.