The artichoke (Cyanara scolymus L.) contains inulin, a characteristic carbohydrate of Compositae, which exhibits several functional and nutritional properties. Inulin fermentation increases gas production and thereby can provokes digestive discomfort in some people. This study examined gas production and gas composition from fermentation of extracted artichoke’s inulin compared with inulin of other plant species and of different degree of polymerization. The effects of common household practises, such as preservation at ambient temperature and cooking in acidic boiling water, on gas generation were also investigated. Each substrate was fermented in vitro using human faecal inoculum. Fermentation characteristics were quantified after 20 h of incubation. Gas and short-chain fatty acid (SCFA) production data showed that short-chains artichoke inulin and chicory inulin produced more gas and SCFA than substrates with higher degrees of polymerization (long-chains artichoke inulin, extracted artichoke inulin and dahlia inulin). Fermentation of cooked and preserved artichokes resulted in lower gas production than fermentation of fresh artichoke. Preservation of artichokes a few days at ambient temperature and cooking in acidic boiling water could be of interest to reduce negative side-effects for people suffering from intestinal discomfort.