Globe Artichokes is a perennial vegetable that have blue-grey leaves and thistle-like flowers. They also make a beautiful addition to a border by their architectural structure. They may grow up to 1.2-1.5 m tall and 90 cm spread. Globe artichokes are grown for their green and purple flower buds, which have edible, fleshy pads at the base of outer scales and the top of the flower stem. They are mostly eaten cooked or pickled.
Globe artichokes grow best in cool climates, as they prefer temperature of 13-18 Celsius degrees (55-64 F) and can tolerate light to medium frosts. For best results find a place in open but not exposed site where to plant your Globe artichokes. It likes fertile, well-drained soil, with low levels of nitrogen. Before planting your Globe artichokes prepare the soil by digging in plenty of compost or well-rotted manure.
Usually, Globe artichokes are increased by division, but they can also be raised from seeds. If you want to divide a mature plant, use a sharp knife, two hand forks or a spade and divide a healthy, established plants in spring. Make sure each division has at least two shoots with a tuft of leaves and good root system. Plant the divisions at 60-75 cm apart and trim the tips of the leaves to about 13 cm. If you choose to grow your Globe artichokes from seeds, sow them indoors or outdoors in spring. Thin or plant out seedlings at the right spacing. To maintain the vigor and cropping levels you should replace the plants every three years.
To keep the plants in good shape maintain the area where they are planted free of weeds and well mulched to conserve soil moisture. Never allow the roots to dry out over the summer period or to become waterlogged in winter. If heavy frosts are expected over the winter, earth up the base of each plant and cover it with a thick layer of straw, then remove the covering in spring.
If the growing conditions are favorable, you can expect to harvest some heads in the late summer of the first season, but the true crop will be available in the second season. Pick them before the scales open, when the buds feel plump. Remove the hairy choke and stalk before freezing.
