Artichokes

Globe artichoke, raw. Scientific identity: Cynara cardunculus L. Scolymus Group; Cynara scolymus L. is a widely used synonym. Edible part: Fleshy leaf bases, receptacle or heart, and tender stem tissue after removal of inedible choke and fibrous parts. Exact source form: Artichokes (globe or French), raw, corresponding to USDA FoodData Central FDC 169205.

An unopened flower bud whose tender heart and leaf bases reward slow, hands-on eating.

Common name

Artichokes

Scientific name

Cynara cardunculus var. scolymus

Family

Asteraceae

Edition

Core Edibles

Flavor

Green · nutty · gently bitter

Texture

Fleshy leaves · tender heart

Season

Spring · fall in mild climates

Best storage

Refrigerate unwashed

Great for

Steam · roast · braise

Know this

The fuzzy choke is not eaten

Artichokes are short-lived perennials in mild climates. In cold climates, choose an annual variety bred to make buds in its first year.

START WITH

Seed of a variety suited to your climate—an annual type for short seasons

CLIMATE

Cool summers and mild winters are easiest. Perennial types suit roughly zones 7–10; annual types can grow farther north.

LIGHT

6–8 hours of direct sun; afternoon shade in extreme heat

SOIL

Deep, fertile, well-drained soil with steady moisture

1. 1

   Start it

   Start indoors 8–12 weeks before the last frost. Sow 1/4 inch deep at 70–80°F. After sprouting, give strong light. Before planting out, expose annual seedlings to about 10 days of cool 45–50°F weather without freezing them.

2. 2

   Give it room

   After frost danger passes, transplant 3–4 feet apart with the crown level with the soil.

3. 3

   Water correctly

   Give about 1–2 inches of water weekly, keeping soil evenly moist but not soggy.

4. 4

   Care for it

   Mulch, remove weeds, and add compost as plants enlarge. In cold regions, treat plants as annuals; in mild regions, cut them back after production.

5. 5

   Harvest

   Cut the central bud while scales are tight and before purple flowers show. Side buds follow; leave several inches of stem attached.

Annual varieties may produce in about 85–120 days after transplanting; perennial types often produce best in year two.

Cut the central bud while scales are tight and before purple flowers show. Side buds follow; leave several inches of stem attached.