Artichokes have been cultivated around the Mediterranean for centuries, where their broad silver-green leaves and tightly layered flower buds became both a kitchen crop and a striking part of the garden. The portion we eat is the unopened flower head, harvested before it begins to spread and bloom.
In mild climates, artichokes can grow as short-lived perennials. In colder regions, they are often treated as annuals and started early enough to produce buds in a single season. They need room, fertile soil, steady moisture, and a long stretch of growth before harvest.
Growing Guide
Timing
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.
Sowing & Starting
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.
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