40%
Artichoke yields 40%
You buy artichoke by its whole weight, but you only plate 40% of it. That 60% loss is real cost the invoice never shows — here's the math.
Yield is the fraction of an ingredient that actually reaches the plate after you clean, peel, and trim it. What you pay is the AP (as-purchased) price; what it costs on the plate is the EP (edible-portion) price.
The woody base is the loss. Snap or trim where it gives, and the rest plates.
Say your invoice shows $3.50 per each of artichoke (an example AP price).
At 40% yield, your real cost is $8.75 per each EP — because $3.50 ÷ 0.40 = $8.75.
AP price is illustrative; the EP figure is computed (AP ÷ yield). Use your real invoice price below.Yield breakdown
| As-purchased (AP) | 100% |
|---|---|
| Edible portion (EP) | 40% |
| Lost to trim | 60% |
Source: CIA Standard Yield Tables.
Common questions
What is the yield of artichoke?
Artichoke typically yields 40% edible portion of its as-purchased weight, per the CIA Standard Yield Tables.
How much artichoke is lost to trim?
About 60% of the as-purchased weight is lost to cleaning, peeling, and trimming before it reaches the plate.
How do you calculate the edible-portion cost of artichoke?
Divide the as-purchased price by the yield: EP cost = AP price ÷ 0.40. At 40% yield, the trim makes your real plated cost meaningfully higher than the invoice price.
Market readconfidence low · as of 2026-07-24
About $47.25–$55.63/carton (wholesale reference), up +7.9% over the recent window.
Cheapest in Baltimore (~$44.00), priciest in Atlanta (~$61.50).
Hold. Inside its usual range — nothing to do.
Enter your price to compare it against this public wholesale reference.
One pricing methodology backs the level, and the trend leans on a single independent source.
Sources · 1
Sourced: CIA Standard Yield Tables, via the Plate Cost Calculator · what yield means · edible portion