The nutritional value and health benefits of polyphenolic compounds presents in the artichoke, has emphasized the importance of extraction methods to obtain the highest recovery of this secondary metabo- lites. Polyphenols present in this herbaceous plant are represented by caffeoylquinic acid derivates and flavones apigenin, luteolin and their conjugates. This review highlights the theorical aspects and re- cent developments of traditional techniques such as maceration and soxhlet extraction, and modern techniques like ultrasound-assisted, microwave-assisted and accelerated solvent extraction, which have been replacing traditional ones in the obtaining of these compounds in the last 10 years.