Description
The artichoke plant has a rosette of enormous, deeply serrated, silvery leaves that can reach a length of one meter (three feet) and die each year after the flower have bloomed. Three to five big flower buds are produced on sturdy, branching flower stalks by the plants. The artichoke buds open into thistle-like compound flower heads with numerous tiny purple disc flowers if they are not removed. The tiny immature flower that cover the artichoke heart after it is cooked are the inedible “fuzz”.
Varieties
Here are a few great artichoke varieties:
A thornless species that can withstand some heat is called “Big Heart.”
The cultivar most frequently grown commercially in California is called “Green Globe,” but it does not do as well in less-than-ideal growth environments. Produces buds of high grade. Also referred to as “Vert Globe.”
Imperial Star was created to be grown as an annual and is highly versatile and simple to grow from seed. Four-inch broad, spineless buds are present. The cultivar that is advised for gardeners in zones 6 and below is this one.
Chefs love the delicate Italian heirloom known as “Purple of Romagna.”
An Italian heirloom known as “Violetto” is prized for producing numerous little side shoots.
Uses
Commonly eaten as a hot vegetable with a sauce, a cold salad, or an appetiser, artichoke heads are usually boiled or steamed.
Nutrition
One cup, or 170 g, of cooked artichokes contains:
90 calories
20 g of carbs
10 g of fiber
5 g of protein
Fat: 0.6 g
34% folate
21% copper.
15% magnesium
12% vitamin C
10% niacin
10% riboflavin
9% potassium
9% phosphorus
7% vitamin B6
Cultivation
Artichokes can be grown from seeds, dormant roots, or rooted shoots cut from plants that are already growing. If beginning from seeds, do it 8–10 weeks before planting them outdoors, in late winter or early spring. Before planting the seeds in trays or pots, soak them in warm water.
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