Artichoke – Green Globe

Artichoke – Green Globe’

• Growing Temp      55°F – 75°F

• Days to Maturity      150-180 days

Ease of Cultivation and Culinary Uses: The Green Globe artichoke is a unique perennial vegetable that produces large, globe-shaped buds with thick, fleshy leaves. It is considered moderately challenging to grow due to its long growing season and need for specific climate conditions. However, in the right environment, it can thrive for several years. Artichokes are commonly eaten steamed, boiled, or grilled, and the tender heart at the center is especially prized in culinary dishes.

Direct Sowing: Direct sowing of Green Globe artichokes is typically only recommended in mild climates. Sow seeds directly outdoors in rich, well-drained soil when temperatures consistently remain above 55°F. Plant seeds ½ inch deep and space them 4–6 feet apart in rows. Seedlings should emerge in 14–21 days. Regular watering is crucial, and the soil should be kept evenly moist but not waterlogged. As the plants grow, ensure they have plenty of space for the large foliage to spread. Harvest typically begins in the second year of growth, once the plant has matured.

Early Sowing for Seedlings: For cooler climates, sow artichoke seeds indoors 8–10 weeks before the last frost date. Use seedling trays filled with a high-quality potting mix, and maintain temperatures between 65°F and 70°F for optimal germination. Once seedlings have developed their second set of true leaves, they can be transplanted outdoors after the danger of frost has passed. Choose a sunny location with fertile soil, and plant seedlings 4–6 feet apart. Water well after transplanting, and mulch around the plants to help retain moisture and keep the soil warm.

Harvesting: Artichokes are ready to harvest when the buds reach a size of about 3–5 inches in diameter and are firm to the touch. The key indicator of ripeness is when the scales of the bud start to separate slightly but before the bud begins to open. Cut the buds with a sharp knife, leaving about 2 inches of stem attached. For continuous production, harvest the buds when they are young and tender, as leaving them on the plant for too long can cause them to become tough.