How to Grow Artichokes Successfully

Learning how to grow artichokes opens the door to gardening with these beautiful edible flowers. Many enjoy artichokes for their wonderful silvery foliage and striking purple flower heads. Still, they also offer gourmet produce, adding dramatic value as ornamentals in the vegetable patch.

You may think, 'Artichokes require a Mediterranean climate to grow them?' However, modern strains grow well in a wide range of climates, and with the correct techniques, you can grow them right down to cold zone 5 (USDA). The secret lies in cold-hardy strains and mastering halation.

Three critical factors dramatically affect your artichoke success: variety, uygulanan vernalizasyon, and consistent care. I have found that the Imperial Star variety tolerates novice errors. It produces reliably in one season if given the proper cold treatment before planting.

Follow along through every important step, from starting seeds to harvest, using techniques we've developed and improved over the years. Born of trial in many climates, we'll show you how to steer clear of mistakes that cause many first-time growers to become discouraged enough never to try again.

Picking the right artichoke variety is important too, especially if you live in a cold climate. For northern growers, cold-hardy varieties like Imperial Star and Tavor are better suited to withstand frost than standard types. With good mulching, these toughies will survive temperatures as low as 20°F and provide a reliable yield even after the worst winter.

I always recommend Imperial Star for beginners. This variety is forgiving and yields decent-sized buds in its first year without requiring perennial overwintering. It grows well on most types of soil, requiring minimal care, and is also resistant to most diseases.

The colour of the artichoke variety differs between the dark green types and the deep purple varieties. Under the heading "Green Globe," I should include thick, fleshy heads with broad, fleshy bracts, and the "violetto" with its beautiful purple buds, the portions underneath the heads being tender and edible. The flavour of the two kinds does not differ materially, but in my experience, the purple varieties always mature first.

Take mature height into account when planning your garden layout. A tall variety, such as Green Globe, and one specifically designed for the market, grows four feet tall and requires ample space. A compact variety, like Emerald, does not exceed three feet in height and is well-suited for small gardens. Therefore, consider the size of your available space when choosing plants, as they should not be planted too closely to shade one another.

Getting comfortable with seed starting and vernalization is all you need to grow healthy artichoke plants. Start seeds indoors between 8 and 10 weeks before the last frost date is expected in your area. Soil temperature should be maintained between 70°F and 80°F (21 °C to 27°C) for reliable germination. Provided they get their warmth consistently, seeds will sprout within 10 to 14 days.

You have two vernalization methods, outdoor exposure or refrigerator chilling. For outdoor vernalization, arrange seedlings on a bench that maintains a temperature of 45 to 50°F (7 to 10°C) for approximately 10 to 14 days after the danger of frost has passed. This is a natural method, and the plants will harden well; however, you might encounter a late surprise frost. Indoor chilling in a refrigerator at 40°F (4°C) is more exacting, and you will need to check the past history of the ice machine, including humidity levels.

Correct Problems: Correct germination problems immediately. Seeds do not germinate. Assist by warming the soil now by placing seed trays on heat mats until the soil temperature reaches 80F (27C). Leggy Seedlings. Increase light source strength and lower temperature to 65F (18C). Yellow Leaves. If young seedlings are turning yellow you need to check nutrients and probably provide a diluted solution of fertilizer in water.

I always soak my seeds overnight before planting for better germination, and this little trick helps to jump-start the process by softening the seed coat. Pair that with sterile potting mix to prevent damping off, and you'll have vigorous seedlings ready for vernalization!

Give artichokes proper spacings for good air circulation as well as to provide room to grow. Set plants 2 to 3 feet (60 to 90 cm) apart in the row, with the rows 4 to 6 feet (1.2 to 1.8 m) apart. Crowding increases competition for plant nutrients and makes it an easy target for pests.

Blend equal parts of garden soil and compost to achieve ideal soil conditions. For heavy clay soils, add coarse sand at a rate of 30% mixed into the top layer of garden soil. For testing pH, aim for results between 6.0 and 7.0 (my garden fluctuates between 6.5 and 7.0) on an annual basis. Add 2 inches (5 cm) of worm castings around each plant.

Water 2-3 times a week during dry spells. Use 1 to 2 inches (2.5 to 5.1 cm) of water weekly; soaker hoses buried under 2 inches (5.1 cm) of soil keep foliage dry while providing plenty of moisture at the roots. During a heatwave, you will need to double your watering schedule to prevent wilting. Leaves drooping over need water.

Use a fertilization schedule. At planting, work 1/4 cup (60 ml) of 5-10-10 NPK fertilizer into the soil. Side-dress with 1/2 cup (120 ml) of a balanced 10-10-10 NPK fertilizer four weeks later. Avoid high-nitrogen formulas that promote leaf growth over buds.

To recognize harvest readiness, look for tight bracts that are not open and lack any signs of purple coloring. Buds should be tennis-ball sized, with a diameter of 2.5 to 3 inches (6 to 7.5 cm) being a nice figure. During peak season, visit your plants every other day. Pick only early in the morning when air temperatures are less than 75°F (24°C) for the greatest degree of freshness.

Use sharp bypass pruners that have been sanitized with rubbing alcohol to ensure clean cuts. Cut stems at a 45-degree angle 2 to 4 inches (5 to 10 cm) beneath the bud base. The angled cut helps to shed water away from the crown, avoiding possible rot. Wear gloves to protect against thorn pricks from varieties such as Green Globe.

Harvest the secondary buds 7 to 10 days after removing the first buds. The budding "younger" buds are more like side buds, 1 to 2 in (2.5 to 5 cm) in length, that shoot out from the lateral shoots. Cut the stems so that they grow "back on "the original stalk for new growth. The tender baby buds may then be used to make pickles or covered for braising as a delicacy.

To preserve your artichokes use the following storage methods: Fresh buds can be refrigerated at 32 to 34°F (0 to 1°C) in a perforated bag for 7 to 10 days. Frozen blanched whole or halved artichokes keep for 8 months. Expect pickled artichokes to last at least 3 months in the refrigerator also. Always discard if you notice brown streaks or soft spots immediately.

Steam whole artichokes upright in a basket for 30 to 40 minutes, or until a sharp knife can be easily inserted at the base of the artichoke. For braised baby artichokes, simmer covered in ½ cup (120 ml) each of lemon juice and water per pound (450 g) for 15 to 20 minutes. Grill the steamed halves, cut-side down, for 5 minutes. These times apply to cooking on the stove in the usual way at medium heat.

Prevention: Browning Keep cut surfaces from turning brown by soaking in water with a squeeze of lemon. Use about 1 tablespoon (15 ml) lemon juice in each quart (0.95 L) of water. Alternatively, rub with ascorbic acid powder dissolved in water.

Preservation Methods: Refrigerated fresh artichokes last 7 to 10 days. Frozen blanched halved ones last about 8 months. Pickled versions are good for about 3 months in the refrigerator.

One of the best things is eliminating and/or substituting. The idea is to offer some substitutions. Offer butter for tahini when making dives. Offer gluten-free breadcrumbs for people stuffing things. Offer herbs for salt. Ghee in place of butter might help someone who is lactose intolerant.

It's easy to grow artichokes nowadays with cold-hardy modern varieties like Imperial Star and Tavor, which tolerate conditions in zone 5 and warmer. With a little experience under your belt, you can succeed even in trying climates. Bring home the gourmet.

Three critical factors, vernalization to produce a flowering head, accurate spacing to reduce the potential for disease, and consistent soil moisture to ensure growth, should guarantee success with artichokes. I have found that weekly maintenance watering of 1 to 1½ inches during dry periods to be essential. Together, these factors will produce strong, healthy plants and yield a heavy harvest.

There's great satisfaction in harvesting your own homegrown artichokes. Eaten fresh from the plant, their flavor and texture easily surpass those you find in the store. It brings me great pleasure to serve these delicacies to my friends and family. Coupled with their culinary staking, the plants are also remarkable objects in the garden.

Experiment with various preservation techniques so the results of your work can be used. Quick-pickle a few baby buds, freeze the hearts for out-of-season use, or do whatever needs to be done to tantalize your taste buds. The versatility of each technique presents newfound culinary delight. Find your favorite, and the growth of this plant will be doubly rewarding.