Artichoke
Planting, Growing, and Harvesting Artichokes
You’ll find everything you need to know to grow artichokes in the accompanying table’s tabs:
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- How many artichokes to plant
- Growing conditions for artichokes
- When to plant artichokes
- How to plant artichokes
- Watering, fertilizing, and pruning artichokes
- Companion plantings for artichokes
- How to harvest, store, and use artichokes
Growing Artichokes
Artichokes are cool-season perennial vegetables. An edible, thistle-like relative of cardoon, artichokes are tasty and prolific.
Artichokes require abundant space—mature plants are 6 ft. (1.8 m) wide and 3–4 ft. (90–120 cm) high—so consider garden placement with eventual size in mind.
Artichoke Plant and Care Guide
How Much to Plant
Allow 1 plant per 1–2 household members. For preserving, allow 2–4 plants, yielding 4 qts. (3.8 l) of artichoke hearts.
How to Plant
Seed germinates in 14-21 days; also available in spring as root divisions. Sow seed indoors in late winter–early spring 2 weeks before last expected frost. Transplant seedlings and set out root divisions in full-sun locations when soil warms to 50–85°F (10–29°C). Sow seed 1/2-in. (12-mm) deep and 6 in. (15 cm) apart, thinning to 6–8 ft. (1.8–2.4 m) apart, in rows 6–8 ft. (1.8–2.4 m) apart.
Best Conditions for Growth
Growing Temperature: 40–75°F (4–24°C). Zones 4–7: Grow as annual. Zones 8–10: Grow as perennial. Shade plants in full sunlight at temperatures over 95°F (35°C). Prefers mild winters and cool summers with constant temperatures and frequent precipitation. Layered with heavy mulch, they sometimes survive temperatures to 0°F (–18°C). In short-season, cold-winter climates, plant artichoke in large, movable containers for relocation indoors before first frost.
Soil Type and Fertility
Damp, well-drained, sandy soil. Fertility: Rich. 6.0–6.8 pH. Prepare soil at least 3 ft. (90 cm) deep.
Proper Care
Moderate. Keep evenly damp; allow soil surface to dry between waterings. Water deeply. Fertilize in spring and autumn with 5–10–10 formula. Mulch. Cut stalks and leaves to the soil after harvest, forcing new growth. Replace plants every 3–4 years. Aphid, earwig and powdery mildew susceptible.
Pairing Recommendations
Asparagus, rhubarb.
Maturity, Picking and Gathering
Plants produce progressive crops of artichokes over a 2-4 month period in spring and early summer. Cut immature buds when 3–4 in. (75–100 mm) wide before scales loosen or flowers form, in spring of second season and annually thereafter for steaming; to 3 in. (75 mm) wide for preserved hearts. Fan scales and clean thoroughly under abundant running water, clipping off thorns and outer leaves with scissors.
How to Store and Preserve
Store fresh in vegetable keeper of refrigerator for 5–7 days; cooked and frozen, 2–3 months; pickled or canned, 1–2 years. Steam or boil until tender (about 20 minutes). Serve hot or cold, with butter or salad dressing; the soft part of the outer leaves, entire heart, and stem are edible. Buds allowed to go to seed produce attractive purple thistlelike flowers for cutting or drying.