Overview:
Part of the Asteraceae family (which also includes daisies and sunflowers), artichokes are thistle divisions as new plants grow out from the base of the plant.
If given enough space, they can grow up to 4 feet tall and 6 feet wide, and are best left outside raised beds that are shared with other annual vegetables. They are best planted directly in the ground, or in large containers, such as halved wine barrels.
Although mostly grown in cool, coastal climates with no frost and mild Summers, artichokes can be successful in the Sacramento Valley when properly cared for. Planting them in a spot that has afternoon shade during the hot Summer is preferable. Temperatures near freezing can sometimes damage leaves and buds, but are rarely cause for concern unless sustained.
Soil Preparation:
Artichokes prefer nutrient-rich, well-draining soil. A well-balanced vegetable garden soil mix is best, and adding 30-50% compost when planting is ideal. Applying additional high-nitrogen fertilizer in the Fall and Spring will help keep them vigorous.
Irrigation:
While artichokes will survive a small drying-out period between waterings, it’s best to keep soil evenly moist for best leafy growth, especially during the growing season from late Winter through Spring. Watering should increase as temperatures rise.
Harvesting:
Although artichokes typically have two bloom seasons in coastal climates, buds are usually harvested in the Spring in the Sacramento Valley. The flower bud stem should be cut while the scales (commonly called “leaves”) are still pressed together, or very slightly opened. Artichokes become too tough to enjoy once the scales have opened significantly, and are best left to mature into a full flower, with beautiful pues that were first domesticated as food plants several thousand years ago from the wild cardoon, found in lands surrounding the Mediterranean Sea.
The bud, or immature flower, is the part of the plant that is harvested for eating.
Artichokes are perennials that can live for many years, and are usually propagated from root rple petals that attract pollinators.
Pruning:
Summer dormancy is normal in hot climates, with leaves and stems drying, crisping and turning brown. Artichoke stems can be cut down to the ground once spent, and new leaves will sprout from the base as the weather cools down in Fall. However, it is not uncommon for leafy growth to occur at any time during the year, and spent stems can be cut to encourage new leafy growth at any point.
Pests/Diseases:
Curly Dwarf: A virus that severely stunts growth and distorts leaves and flower buds. Once infected, there is no prevention; remove infected plants from your garden
Aphids: Usually brown or black and tend to infest the interior of closed flower bud scales. Rinse them away thoroughly with heavy water spray; they rarely cause enough damage to make buds inedible.
Slugs and snails: Damage includes irregular holes chewed out of leaves, and scarring of bud scales on flowers. Remove them on-site, and use a non-toxic prevention method around the base of the plant, such as Sluggo pellets (found at most plant nurseries) or homemade beer traps.
Post-harvest care:
Store artichoke buds in the refrigerator as soon as possible after harvesting. Store buds in a perforated plastic bag in the vegetable crisper section. Artichokes may be stored for 1 to 2 weeks in the refrigerator at about 32° F (0°C).
Preserving:
Cooked artichokes can be frozen and will keep for 10 months. Sprinkle cooked artichokes with lemon juice before freezing. Freeze buds in an airtight freezer container or a heavy-duty plastic freezer bag.
Best Uses:
Stuffed, steamed, sauteed, fried, roasted or grilled. Baby artichokes can be marinated and served whole. Some people choose to peel away the petals of the artichoke and only eat the center, or "heart.” However, some of the best nutrients are concentrated in the leaves.
Pairings
Basil and bay leaf
Chervil chives, and coriander
Tarragon and thyme
Sage
Rosemary
