Description
High yields of sweet, mild tasting flower buds, 4 1/2" in diameter are very slow to open when mature and are produced the first year. Perennial in zones 7-9.
How to Grow
Keep weeds under control during the growing season. Weeds compete with plants for water, space and nutrients, so control them by either cultivating often or use a mulch to prevent their seeds from germinating. Avoid disturbing the soil around the plants when weeding.
Keep plants well watered during dry periods to promote rapid, uninterrupted growth. Plants need about 1 inch of rain per week during the growing season. Use a rain gauge to check to see if you need to add water. It’s best to water with a drip or trickle system that delivers water at low pressure at the soil level. If you water with overhead sprinklers, water early in the day so the foliage has time to dry off before evening, to minimize disease problems. Keep the soil moist but not saturated.
Monitor for pests and diseases. Check with your local Cooperative Extension Service for pest controls recommended for your area.
Tips
In areas with short growing seasons artichokes will not flower until the second year.
The flower buds and stalks contain the tender heartmeat that is consumed.
For single harvest, cut the flower buds and stem by the base of the leaves just before the bud opens, which is about 180 days from transplanting.
For multiple harvests, cut the flower bud one inch below the bud and allow the stem to send out additional flower buds.
Successive buds will be smaller than the first, but just as tasty.
The artichoke petals, heart, and stem all contain the tender fiber that is so delicious when steamed.
Store fresh artichokes in a sealed plastic bag in the refrigerator for a week.
Artichoke hearts may be preserved in olive oil, or pickled.
Artichoke hearts or the whole bed may be blanched and frozen.
