Phenolic conipds. and flavonoids were extd. from fresh or dried artichoke tubers by using either (i) a Soxhlet apparatus (boiling EtOH, 8 h) or (ii) an apparatus with stirrer (500 rpm, EtOH at ambient temp., 8 h). The exts. were analyzed by spectrophotometry to compare the effectiveness of both extn. methods as well as methods for prepg. the raw material. Application of the (i) method for fresh raw materials resulted in obtaining exts. with the highest content of bioactive substances. The antioxidant properties of the tested exts. were also detd. by a redn. of 2,2-diphenyl-1-picrylohydrazyl radical. Cosmetic gels were tested according to author's own recipe by using the tested ext. as well as without it to compare foam-foaming properties of the gels. Addn. of the exts. resulted in an increase in foam vol. and stability.