<p>Artichoke (<i>Cynara cardunculus</i> var. scolymus) is a traditional component of the Mediterranean diet, and an important source of bioactive and nutritional compounds (phenolic compounds, inulin, dietary fiber, vitamins, minerals, etc.). However, an important amount of artichoke by-products is discarded during industrial processing, whose waste represents a rich source of bioactive and nutritional compounds. A current trend for food engineering is the valorization of these rich plant by-products to contribute to the circular economy model and resource optimization. However, the edible part of the artichoke and its by-products have different compositions and behave differently when subjected to several food manufacturing operations. This behavior has not been deeply studied in many cases and especially for artichoke by-products. To contribute to that, the first part of this review deeply reviewed the bioactive and nutritional profile of artichoke by-products, as well as its comparison with the artichoke edible part. In the second part, we reviewed the effects of industrial operations (conditioning, transformation, preservation) on the bioactive and nutritional compounds of artichoke by-products and edible parts. Therefore, we hope that this review will be a valuable tool for food engineering to develop new processes for the conservation and revaluation of these important bioactive and nutritional compounds, both from the edible part of the artichoke and its by-products.</p>