Green Globe - Artichoke Seeds

Start artichoke seed indoors about 10–12 weeks before the expected last spring frost. Seedlings grow slowly at first, so an early start is important where the growing season is limited.

For annual production, young plants often need a period of cool temperatures before planting out so they respond as though they have passed through winter. Harden seedlings gradually and transplant after severe frost has passed and the soil has begun to warm.

Where artichokes are grown as perennials, plants may be set out in spring and allowed to establish before winter.

Sow seeds about ¼ inch deep in individual pots or large cells filled with moist seed-starting mix. Keep the soil warm and evenly moist until seedlings emerge, usually within one to three weeks.

Provide strong light and move seedlings into larger containers before they become root-bound. Artichokes develop large root systems early and benefit from steady, uninterrupted growth.

Harden plants gradually before transplanting. Space them about 3–4 feet apart in rows 4–6 feet apart, allowing enough room for their broad leaves and branching flower stalks.

Choose a site in full sun with deep, fertile, well-drained soil enriched with finished compost. Artichokes are heavy, long-season plants and grow best where moisture remains steady without leaving the roots waterlogged.

Water deeply during dry weather and mulch around the plants to conserve moisture, limit weeds, and protect the soil. Keep mulch slightly away from the crown to reduce the chance of rot.

In perennial plantings, remove weak or crowded side shoots so the strongest crowns have room to grow. After harvest, plants may produce new shoots from the base. In cold climates, artichokes may not survive winter outdoors without substantial protection.

Harvest artichokes while the flower heads are firm, compact, and still tightly closed. Cut the main bud first, leaving several inches of stem attached. Smaller side buds usually develop afterward and can be gathered as they reach usable size.

Do not wait until the scales begin to spread widely or the center starts turning purple, since the bud becomes tougher as flowering begins. If a few heads are left to bloom, they open into large purple flowers that attract bees and other pollinators.

Artichokes provide fiber, folate, vitamin C, vitamin K, magnesium, and potassium. They also contain naturally occurring phenolic compounds, including chlorogenic acid and cynarin.

Steam, boil, roast, grill, or braise the buds until tender. The fleshy base of each scale and the heart are eaten, while the fibrous choke is removed before serving. Artichoke hearts can also be preserved in oil, frozen, or added to dips, pasta, soups, and salads.

Aphids, slugs, snails, earwigs, cutworms, and caterpillars may feed on the foliage or hide among developing buds. Inspect the center of the plant and the undersides of leaves regularly, and remove pests or badly damaged growth as needed.

Good spacing, well-drained soil, crop rotation, and watering near the soil surface help reduce crown rot, leaf spots, and other moisture-related problems. Remove dead leaves from around the base so they do not hold dampness against the crown.

Artichokes are insect-pollinated perennials and can cross with other flowering artichoke varieties and closely related cardoons. Grow only one variety for seed or provide generous isolation.

Save seed from several healthy, vigorous, true-to-type plants. Leave selected flower heads on the plant until they fully bloom, fade, and dry. Protect the heads from prolonged rain if needed, since damp flower heads may mold before the seed matures.

Cut dry heads and finish curing them in a warm, airy place. Pull or rub the flower material apart to release the seeds, then separate them from the fluff and chaff. Store fully dry seed in a labeled container in a cool, dark place.

• Use large containers when starting seedlings indoors.
• Give mature plants plenty of room.
• Keep moisture steady during bud formation.
• Harvest while buds are firm and tightly closed.
• Let a few flowers open if you want to support pollinators or save seed.