Artichoke: planting, sowing, cultivation and maintenance

Description and Botany

Artichoke is a plant native to the Mediterranean basin, more precisely from North Africa or Egypt or even Ethiopia. It appeared at the end of the Middle Ages and is the result of successive selections by humans from the wild cardoon, which itself is a selection of the thistle. The artichoke arrived in Italy in the 15^th century, then was introduced to France a century later and was notably promoted by Catherine de Medici, who loved artichoke hearts.

Artichoke (Cynara cardunculus var. scolymus) is a perennial herbaceous plant of the Asteraceae family (like lettuce, sunflower, etc.). It forms a thick, rigid stem that can reach 2 meters in height, depending on the varieties and growing conditions. The strongly veined and deeply lobed leaves are very large, green on top and paler underneath. They are inermous, meaning non-thorny, unlike thistle leaves.

The term “artichoke” refers both to the cultivated plant and the edible part: the head, more commonly called the “artichoke heart”, from which we consume the leaves and the heart. These artichoke heads, borne on sturdy stems, correspond to an unexpanded inflorescence. The “heart” of the artichoke corresponds to the fleshy receptacle that bears numerous small flowers, commonly referred to as “hay” (or hairs) which are removed before eating the heart. The false leaves of the artichoke head are actually the bracts of the involucre. The artichoke head, to be consumed, is therefore harvested before flowering.

When you allow an artichoke head to flower (try it, it’s very beautiful!), you can see multiple small tubular flowers, bluish-purple in colour. They develop, after fertilization, into seeds (achene).

1) botanical plate of the artichoke 2) Artichoke in flower 3) Artichoke plants

The different varieties of artichoke

Il existe de nombreuses variétés d’artichauts qui se distinguent par leurs couleurs mais aussi par leur niveau de rusticité.

Artichoke Gros Vert de Laon

Gros vert de Laon artichoke is a hardy variety, ideal for cultivation in regions more sensitive to cold. It is late and forms very large round green heads.

• Height at maturity 1,20 m

See the product sheet

Artichoke Green Globe - Cynara scolymus

Green globe artichoke produces medium-sized round green heads. It is hardy and withstands cold better than other varieties, such as 'Violet de Provence'.

• Flowering time October, November
• Height at maturity 1,50 m

See the product sheet

Artichoke Vert de Provence - Cynara scolymus

Green de Provence artichoke is a variety traditionally grown in the south of France for its small tender heads of very good flavour. A variety sensitive to cold.

• Flowering time October, November
• Height at maturity 1,50 m

See the product sheet

Organic Artichoke Violet de Provence - Ferme de Sainte Marthe seeds

Violet de Provence artichoke produces small and beautiful heads with purple bracts. It is more suited to the Mediterranean region and is harvested twice a year, in spring and autumn.

• Flowering time June to November
• Height at maturity 1,50 m

See the product sheet

Artichoke Imperial Star - Ferme de Sainte Marthe seeds

Imperial Star artichoke is a vigorous and early variety producing large green heads 12 cm in diameter. Very productive, it produces up to 8 heads per plant under ideal growing conditions.

• Flowering time June to November
• Height at maturity 1,50 m

See the product sheet

Planting Artichoke

Artichoke planting can take place in spring or autumn. Spring planting will yield its first harvest in autumn, while autumn planting will allow for a harvest the following spring.

The artichoke thrives in a sunny location. It requires a light and well-manured soil, previously enriched with 3 to 4 kg of compost or well-rotted manure per m². Preparing the soil involves weeding, loosening it, and then leveling it with a rake. If your soil retains water, especially in winter, we recommend forming a mound to improve drainage and adding a bit of coarse sand or gravel to the soil.

The planting distances to be respected are one metre between the ranks and 80 cm between each young plant, along the rank.

How to plant artichokes?

To successfully plant your artichokes:

1. Dig a hole that is three times the volume of the root ball.
2. Place the root ball and cover it with soil mixed with a bit of well-rotted compost.
3. Firm the soil and water to keep it moist.
4. Afterwards, to aid recovery, water regularly at the base but without excess to avoid potential root rot.

Discover our tips in our video: Be Bold with Artichokes in the Vegetable Garden!

Sowing

Artichoke plants can be purchased, but they can also be obtained through sowing. This is a very economical option if you wish to grow several plants.

Sowing is done in buckets, indoors or in a heated shelter, from February to May. You need to allow 3 months between sowing and planting, which is why it is better to do it as early as possible, starting in February.

To sow artichoke seeds:

1. Fill buckets with potting soil and place one to three seeds per bucket, at a depth of 1 cm,
2. Cover with a little potting soil, press down lightly, and water gently by spraying, so as not to disturb the seeds,
3. Continue to water regularly but without excess (the potting soil should remain moist but not waterlogged) until germination.
4. As soon as the plants have 5 or 6 leaves, transplant them into a larger bucket, keeping only the strongest plant if you have sown multiple seeds.
5. Wait 1 to 2 months before planting them in the ground, in the garden, making sure to leave 1 metre between each row and 80 cm between each plant: your little artichoke will grow big!

The eyeing of the artichoke

A simple way to multiply artichoke is by transplanting the new shoots (eyes) located around the mother plant: this is called eye division.

This operation is carried out in March or April. To divide the eyes:

1. Harvest the eyes, ensuring they have roots, using a knife.
2. Shorten the foliage by one third to limit evaporation and thus encourage the production of new roots.
3. Transplant the eye in a bucket or directly into the ground.
4. Firm the soil (or potting mix) so that it adheres well to the roots.
5. Finish with a generous watering and ensure that the moist soil remains damp until the plant establishes.

→ Also discover Ingrid’s tips in: How to divide an artichoke?

Associating artichoke with the vegetable garden

Due to its vigorous growth, it is not always easy to associate globe artichoke with the vegetable garden. However, it is possible to grow cabbages, leeks, and Fabaceae such as broad beans, beans, and peas nearby, which will return nitrogen to the soil after their harvest. It is also possible to intentionally let rocket flower in spring to attract beneficial insects to help prevent attacks from black aphids (the cultivation of broad beans will also benefit from this). It is worth noting that globe artichoke and garlic do not get along.

Cultivation and maintenance

Artichoke is a perennial vegetable plant, with significant growth. It settles in the garden for several years: reserve an appropriate space for it in the vegetable patch. For example, place them at the edge rather than in the centre of the garden, an area reserved for plants that require more care.

Regular maintenance involves performing weeding, hoeing, and watering, which should be regular but moderate. These operations can be spaced out or greatly reduced if you mulch the soil with thin successive layers of dried grass clippings or dead leaves, for example.

Naturally sensitive to cold, the artichoke must be protected during winter: a thick layer of straw or dead leaves may suffice in mild climates. In regions with harsh winters, enhance protection by placing a winter cover. → See also our advice sheet Protecting artichokes from the cold

In the second year of cultivation, the plants produce numerous suckers or eyes. Be careful to leave only 4 or 5 per plant to prevent the plant from exhausting itself, which would reduce its yield. The other eyes can be used to start a new generation of artichokes!

Possible diseases and pests

Artichokes are traditionally preyed upon by black aphids, especially during the formation of artichoke heads. Before attempting to remove them, observe whether ladybirds, lacewings, hoverflies (and other beneficial insects) have already started to regulate their numbers. In this case, avoid intervening; nature is taking care of it for you!

However, if the aphid infestation is severe and ants are protecting them from ladybird intervention, you can start by using a water jet to dislodge them. Then spray with water mixed with liquid black soap (20% dilution).

It may happen that earwigs find a good nest among the bracts of the artichoke. They are not a pest in themselves, so provide them with a habitat by stuffing straw into terracotta pots, turning them upside down, and placing them high up, for example, suspended from fruit tree branches.

The most common diseases are fungal (caused by a fungus): these include downy mildew and ramularia. To prevent them, maintain proper planting distances. Regularly monitor the foliage and spray with a Bordeaux mixture solution in case of an infestation.

Read also Pascale’s advice in Diseases and pests of artichokes: identification and treatments.

Ants collect the honeydew from black aphids and protect them from beneficial insects like ladybirds

Harvest and preserve

The harvest period varies according to the varieties:

• White artichokes (large-headed) such as Camus de Bretagne are harvested in spring (except for the first year in summer-autumn).
• Purple artichokes (small-headed) such as Violet de Provence are harvested in spring and autumn.

The former are picked when the bracts on top of the head begin to open. The harvest is done simply with a knife, cutting 10 cm below the head. The latter are picked well before they finish their growth, when they are still very tender, the choke has not yet formed, and the still tender stem is also edible; it is called artichaut poivrade.

Other notable information:

• The harvest decreases after 3 to 4 years, so it is preferable to replant new young plants of artichokes.
• The artichoke head keeps for a few days in the bottom of the refrigerator, and its loss of freshness is noticeable when the tips of the leaves turn black.
• For longer storage, lasting several months, prepare jars of artichokes in olive oil (see below).
• The unharvested inflorescences provide a very ornamental flowering, so don’t miss out!

Culinary Uses and Nutritional Benefits

At the table, artichoke with vinaigrette (a large white artichoke, type Camus de Bretagne) is the most classic and simplest recipe to prepare, but also quite delicious! For steaming, allow 10 to 15 minutes after the pressure cooker starts whistling.

In the kitchen, knowing how to trim an artichoke allows for more advanced recipes, for example, to prepare this spring recipe of artichoke “Argenteuil” hearts, made with artichokes, asparagus, and hollandaise sauce.

Poivrade artichokes will be highlighted, among other things, in carciofini recipes. They can be marinated in olive oil and preserved in jars to enjoy throughout the rest of the year, as explained in this preparation.

From a nutritional standpoint, the artichoke has anti-anemic, detoxifying, stimulating, and tonic properties and contains vitamins A, B1, B2, and C. It has a beneficial effect on the liver.