Artichoke, the food-lover’s favorite

History

Globe artichokes are native to the Mediterranean and are believed by experts to be a descendant of a wild cardoon-like plant. It is unknown when Globe artichokes were developed through natural cultivation techniques, but the edible flower buds were mentioned in several Greek and Roman writings in the late BCE eras and the 1st century CE. Around 800 CE, artichokes were introduced into North Africa and Spain, where the plant became domesticated as a food source. Globe artichokes were commercially cultivated as early as the 12th century in Spain and Italy, and the plants were spread across Southern Europe into France, eventually making their way into England. Artichokes were carried to the United States through French and Spanish immigrants in the 19th century and were planted throughout Louisiana and coastal California. Today Globe artichokes are grown in the Mediterranean basin, with concentrated commercial productions in France, Italy, and Spain. Artichokes are also cultivated in California of the United States, in South America, mainly in Peru and Argentina, Australia, and Africa.

USES

The part of this plant that is most commonly eaten is the flower bud. There are numerous ways to prepare it (steaming, roasting, deep-frying, etc). Sometimes the entire plant is also cut back and the heart of the entire plant eaten (also cooked in some manner). This kills the whole plant, and isn’t a common practice.

Artichoke is the primary botanical ingredient of the Italian alcoholic aperitif Cynar.

Herbal teas made from artichoke leaves are also popular in Vietnam, Romania, and parts of Mexico.

Different parts of the plant have uses in Ayurveda herbal medicine, including as an antispasmodic and to treat gonorrhea.

In industry the root mucilage provides sizing for paper; tobacco is sometimes flavored with the flowers.

PRESERVATION

The most common form of preservation of artichokes is in oil. Boil a solution of water, vinegar, salt, pepper, and bay leaves. Cook the artichokes for 5–7 minutes, then put them in jars and cover with olive oil.

GROWING

SEASON & PLANTING
You can plant starts any time of year. Though large plants go dormant in summer, young plants in small pots may be actively growing even in summer. They can be planted anytime. Fall is probably the best time to plant them so that you have enough time for the plant to grow and produce flower buds.

SOIL & NUTRITION
This plant grows in many soil types, best planted in amended garden soil that is well-drained.

TEMPERATURE & SUN EXPOSURE
Plant in full to part sun. Our brief frosts don’t generally cause much damage to artichokes. If the cold snap is very hard and sustained, the outer foliage may be damaged, but plants generally grow back and are looking fine by spring.

WATER
Moderate to regular water, if good drainage is present.

HARVESTING
Artichokes are ready to harvest when the buds are fully grown and before the bracts start to open. Usually from May into summer.

WILDLIFE
This plant is highly edible to animals. Protect plants from hungry mammals.

INVASIVENESS
Artichokes do not seem to be escaping cultivation in our region.

VARIETIES

GLOBE TYPES

Green Globe The original improved artichoke, Green Globe flowers in early summer. The flower buds are deep green with a light purple tinge. A good harvest of 3–4 heads can be expected throughout the summer. They are 3–5 inches in diameter and have thick, flavorful hearts. Proven to be the most hardy and remain productive for at least 5 years.

Imperial Star This is an annual artichoke in cold regions, but perennial in ours. The 6–8 buds of Imperial Star are nearly spineless, up to 3–4 inches in diameter, globe-shaped, and a rich glossy green. Imperial Star has the same rich flavor as our old favorite Green Globe.

Romanesco A bud with purple-silver exteriors, which become greener towards its stem, and are almost totally spherical.

Wonder A recent development in artichokes that yields its delicious, uniform crops in the first year from seed. The compact, nearly spineless plants reach 36–48 inch tall and can yield 10–15 buds each.

ELONGATED TYPES

Violetto An Italian heirloom artichoke that produces elongated, 3” (8 cm) wide by 5” (13 cm) long artichokes, tinged with violet on the bracts. Produces 6-8 main buds, then dozens of ‘baby’ chokes later in the season. Very little choke if harvested young and tight.

Purple Romagna A favorite of chefs, this Italian Artichoke grows large-hearted heads that vary in color from green to purple, and are valued for their tenderness and beautiful appearance.

BABY ARTICHOKES

Baby Anzio A small variety, averaging 2 to 5 centimeters in diameter, and have a round to oval shape. The compact floret is comprised of many tightly layered, edible fleshy bracts, which are protective layers that encase a developing flower bud. Each bract is smooth, semi-thick, and succulent, bearing variegated purple, brown, and green hues.

Fiesole This baby artichoke sports bright purple leaves that curl upwards in a tulip formation, with the leaves often being fringed by green edges.