Talk to a gardener about thistles and you are liable to get numerous comments filled with colorful expletives. The globe artichoke, however, stands apart from its noxious relatives commanding a revered presence in our vegetable garden drawing comments from many a visitor to our garden. It is a beautiful plant, tall and majestic, with silvery green toothed leaves. The globe artichoke bears its flower buds on long, thick stems resembling a royal scepter. If allowed to flower it produces a stunning purple thistle that can be dried and used in arrangements. Moreover, the bees adore it.
Originating in southern Europe, globe artichokes were mentioned in Greek and Roman literature as far back as 79AD. First cultivated by North African Moors near Granada, Spain about 800AD, this regal vegetable was later cultivated in Sicily by the Saracen Moors around the middle of the 9th century and then in Naples around the middle of the 15th century. Catherine de’Medici is credited for bringing the artichoke to France when she married King Henri II. The Dutch introduced it to England and could be found growing in the garden of King Henri VIII in Newhall in 1530. The artichoke, however, was not well received by the English. It was brought to California by the Spanish around 1600 and then to Louisiana by the French where it still plays an important role in Creole cuisine.
The Cynara scolymus is a perennial in the thistle group of the sun flower family (Asteraceae). The word artichoke originated from the Arabic ardi shauki (ground thorn) through the north Italian word articiocco. The edible vegetable portion is the immature flower bud that consists of a fleshy lower portion of involucral bracts (bracts that appear in a whorl) and the base or heart. The mass of immature flowers in the center of the bud are called the choke. Buds appear on new shoots and bud size is determined by the height of the stalk and bud position on stalk. The largest buds are at the top of the stalk, the mediums grow from side shoots and the babies at the juncture of the leaf to stem.
Commercial production of the globe artichoke is concentrated in Mediterranean countries, particularly Spain, France and Italy. 100% of the artichokes commercially grown in the United States are produced in California. 80% are grown in Monterey County where Castroville proclaims to be “The Artichoke Capital of the World!” Artichokes did not become widely used or grown in California until the 1920’s. The Green Globe is the only cultivar commercially grown.
Some of the resources that I researched stated that globe artichokes could not be grown in our area and some stated they could be grown in USDA climate zones 7 and above (which includes us). All I know is that I have been growing them in my Warren vegetable garden for three years now. Green Globe and Imperial Star are the most recommended cultivars, but I have had good luck with Violetto, a purple Italian heirloom.
The peak season is in the spring with continued harvest through the summer and into fall.
Keep an eye out for aphids, snails, slugs and earwigs and take appropriate action if necessary.
Artichokes can be cultivated either as perennials or annuals and appreciate conditions for rapid growth. For perennial planting, plant root divisions or potted transplants in rich, loose soil enriched with organic amendments and composted manure 4 to 5 feet apart. Plant divisions in fall or early spring in full sun, keeping plants watered during dry spells. After the first harvest, you may cut the plants to 6 inches from the ground to try for a second harvest. At the end of the season, cut the plants to 8 to 10 inches above the ground, dress with compost or well rotted manure, and cover them well with a mulch of straw or leaves. In early April, uncover the plants and dress again with compost or manure. Plants should be divided every four or five years.
Artichokes may also be grown as a transplanted annual crop. Annual cropping makes growing artichokes feasible in gardens with limited space since it does not need a long term space allocation. Start indoors in late January or early February. Plant the seed in seed starting mix, ¼ inch deep, sowing heavily as artichoke seed only has about a 70% germination rate. Maintain a soil temperature of 50 - 75° F. Germination should occur in 10 to 20 days. Rogue out all small or albino plants. Transplant after danger of frost but at a time when the seedlings can receive 10 to 12 days at 50° F. This helps to induce earlier budding. Follow the guidelines for planting perennial artichokes, but space plants 24 inches apart. Imperial Star is the cultivar most recommended for annual planting.
Next to the first peas and tender young asparagus of spring, I look forward to the first harvest of artichokes with great anticipation. Choose globes that are dark green, heavy for their size and have tight bracts. Don’t select buds that are dry looking or turning brown. If the bracts are too open then the artichokes will more than likely be tough. Don’t throw them away however – use them to make a delicious soup. Cut the stem 2 to 3 inches from the base as this portion is usually tender.
Artichokes can be prepared in numerous ways such as boiling, steaming, frying, sautéing or baking. The first step is to pull away the outer layer of leaves and cut off about the top third of the bud. Rub any cut surfaces immediately with the cut side of a lemon as artichokes oxidize and turn brown quickly. Place them into a water and lemon juice mixture.
I prefer to steam artichokes with garlic, some herbs, lemon and a little olive oil and serve them simply with melted butter, vinaigrette dressing or good mayonnaise. Seafood Stuffed Artichokes and Oysters and Artichokes are specialties I learned to make when living in Louisiana and are especially delicious. Baby artichokes are very tender and require removing fewer of the outside bracts. The choke is usually immature enough that it doesn’t need to be removed. After a preliminary cooking they can be marinated, used in salads, pasta dishes or gratins. Try topping a pizza with artichoke hearts, goat cheese and sun dried tomatoes – YUM! The globe artichoke is a beauty to behold – and to eat!
