Different parts of Cynara cardunculus, var. scolymus L. have been used in traditional medicine to treat various disorders and as coagulant in cheese making. In this work, phenolics from different parts of glob artichoke of the local cultivar “Violet d’Alger” (outer and inner bracts, stem, choke and heart) were extracted by Soxhlet method and partially purified. Extraction yield and purification yield were determined and phenolic compounds were analyzed by Folin-Ciocalteu method. Thin-layer chromatography was performed and the antioxidant capacity by 2,2-diphenyl 1-picrylhydrazyl (DPPH.) scavenging assay was achieved. Antibacterial and antifungal activities were estimated against the following bacteria and fungi: Bacillus subtilis, Geobacillus stearothermophilus, Staphylococcus aureus, Escherichia coli, Aspergillus fumigatus, and Candida albicans. Results showed that all extracts had considerable amounts of phenolics with a concentration-dependent antioxidant capacity and an effectiveness against bacterial and fungal strains. Among the different parts of globe artichoke, choke exhibited the highest phenolic content, antioxidant capacity and antimicrobial effect.