ABSTRACT Artichoke is a traditionally consumed vegetable in many countries. The agro-industrial by-products of artichoke about 80% of the plant biomass. Artichoke leaves dried by two different ways. From the results obtained in this study, it could be noticed that, artichoke is being a rich source in polyphenols and flavonoid compounds. The sensory evaluation of artichoke drink showed that, hot air dried leaves displayed higher values of various quality attributes than microwave dried leaves. Artichoke leaves extract (ALE) is effective at lowering LDL-C concentration, and improve HDL-C levels. Moreover, ALE can utilize (oven dried leaves) as a healthy drink with good acceptability.