How to Grow Globe Artichoke in Your Garden

As you wander through the lush green setting of your garden, have you ever wondered what it would be like to grow something a bit more unique? Globe artichoke is an excellent option for those looking for something a bit different and structural looking. Not only does this perennial plant make an attractive addition to any garden, but it also produces edible artichoke hearts that can be enjoyed in many dishes.

The History and Cultivation of Artichokes

The globe artichoke (Cynara scolymus) originated in the Mediterranean region, where it grew wild for centuries. Around 2,000-2,500 years ago, this thistle-like plant began being actively farmed across Mediterranean countries. Ancient Romans treasured artichokes as prized garden plants.

The modern artichoke, distinguished by its edible flower head and fleshy leaf bases, first emerged in Naples, Italy around 1400 AD. Artichokes then spread to Florence, Venice, England, France, and Spain over the next few centuries. Spanish and French colonists introduced artichokes to California and Louisiana where they flourished.

In Europe, artichokes grow best as perennials, sprouting fresh buds annually from their crowns. They came to England and France directly from Italy during the Renaissance era. Today, California and parts of Louisiana provide ideal Mediterranean climates for artichoke cultivation.

Unlike globe artichokes, the Jerusalem artichoke (Helianthus tuberosus) is indigenous to North America. This sunflower species produces starchy tubers akin to potatoes. Native Americans grew them extensively long before colonization. Jerusalem artichokes earned their misleading name when they reached Italy in the 1600s.

Globe Artichoke Plant

The Globe Artichoke is a vigorous growing perennial plant which reaches a height of three to four feet. Both Globe and Jerusalem are grown, the former mainly in cool or hilly climates. It has divided leaves about three feet long, with large flower heads. This plants large, fleshy, globe-like heads, which are really the calyx of the thistle-like flowers. It is the fleshy scales, or leaves, which are eaten. The Globe Artichoke heads, when properly cooked, make a particularly good dish.

When selecting globe artichoke seed, there are two common varieties, the large Green Globe Artichoke and the large Purple Globe Artichoke.

The plant is also easily propagated by sprouts that arise from the crowns of the plants in early spring. No flower heads should be taken in its first growing first year. When it’s allowed to fully develop a showy thistle like bloom is produced. The petals of the flowers are light purplish or Violet. The fleshy base from which the flowers arrive is the principal edible part of the immature flower head.

Planting Globe Artichokes

When planting globe artichokes, choose a spot that gets full sun and has well-draining soil with plenty of organic matter. Plant the seeds or seedlings in early spring, spacing them at least 18 inches apart. Water the plants regularly and mulch around them to help retain moisture and insulate their roots during cold temperatures.

Soil

This crop appears to thrive in deep, rich, moist soil, and larger heads are produced when the plants are grown in a sunny location. If the soil is heavy, it can be improved by adding wood ashes and sand, and the soil where the artichokes will be planted should be ridge dug in the autumn so that frost and cold winds can pulverise it. If artichokes are not protected or the soil is not lightened in some way, they may die out on wet soils during severe weather. The artichokes require moisture in the summer, not the winter.

Fertilizer

Manuring. Before planting, apply one good barrow load of farmyard manure or compost to the ground per 12 square yards. In addition, one ounce of potash sulphate and two ounces of superphosphate should be applied per square yard.

During the spring, a certain amount of manure may be forked in between the rows, and a similar amount of artificial manure may be added.

Propagation

The plants can be raised from seed or propagated by suckers.

If seed must be sown, it is best to do so thinly on a hot-bed in February, and then pot up the seedlings into 3 in. pots and grow them on in a cold frame once they are large enough to handle. They can then be gradually hardened off until they are planted out permanently the second week of April.

Allow 3 feet at least between plants. The Globe Artichoke seedlings are usually allowed to stand in the seed-beds (after thinning them to six inches apart) until the following Autumn. In mild climates it is possible to sow in Autumn as well, transplanting to open beds in Spring. Some protection should be given these in heavy frosts. Globe Artichoke Suckers sometimes appear in Spring. These can be taken to increase subsequent stock.

Young Globe Artichokes require plenty of room to develop and each plant should be allowed four feet on all sides. Flower heads fit for use will be produced the following season, and should be gathered before the scales open for flowering. The base of the scales and the bottom of the flower heads are eaten.

Each Winter after the crop has been gathered give the plants a good dressing of well-decayed cow or stable manure, lightly forked into the ground about the roots. Each Spring suckers will form at the base of the old plants, and these should be thinned out, leaving only a few of the strongest to flower. When planting suckers, treat them similarly to seedlings. Established Globe Artichoke plants should be cut down in Autumn, and when (in right climate) young growths appear, they are called Chards. Covered with straw or cardboard to blanch, they are succulent extras. Some seeds to also supply seedlings for ready planting. No plantation should be allowed to bear for more than four years, and where it is desired to preserve a succession over a number of years, some seed of Globe Artichoke should be sown every year.

Taking Care of Your Globe Artichokes

Globe artichokes require minimal maintenance but there are some things you can do to ensure that they thrive in your garden. Keep an eye out for pests such as aphids and whiteflies, as these can stunt growth and reduce yields. You may need to use insecticidal soap or other pest control products if needed. Additionally, make sure the plants are getting enough water during dry periods and remove any dead leaves or stems from time to time. Slugs frequently attack globe artichokes, so a small circle of finely sifted wood ashes is sometimes placed around each plant.

Harvesting Your Artichokes

Flowering heads should be harvested while they are still young and tender, just before they fully develop. They become coarse if left on the plant for an extended period of time. They are usually cut with a 6-inch-long stem and placed in water under cover until needed. The main heads are always the best, and laterals produce a second crop if they are not removed early on. Globe artichokes are ready for harvest when their flower buds begin to open and become visible beneath the foliage. The heads should be firm but not too hard; if they appear soft, wait another week before harvesting them again.

After all the heads have been cut, the stems and large leaves can be cut down in the autumn. The smaller leaves in the centre should not be touched because they protect the crown. In areas where severe frosts are expected, bring the soil up to the plants and cover them with dry straw. This litter should be removed in the spring, and the earth should be levelled again. It is never a good idea to leave an artichoke plantation up for more than five years.

In preparing globe artichokes, the stems and leaves may be blanched and used like those of Cardoon.

Enjoy your fresh homegrown artichokes right away or store them in the refrigerator for later use.

Growing globe artichoke can bring beauty, flavor, and texture to any garden bed! With proper care and harvesting techniques, you can enjoy homegrown artichoke hearts throughout the season.