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Publication #HS544

 

Artichoke, Globe —Cynara scolymus L.1

James M. Stephens2

The globe artichoke is also known as French artichoke and green artichoke. It should not be confused with the Jerusalem artichoke.

Figure 2. 

DESCRIPTION

Globe artichokes are perennial, frost sensitive, thistle-like plants with edible flower buds. The silvery green plants are 4 to 5 feet tall and spread outward 5 to 6 feet. The flower buds arise on the terminal portion of the main stem and on lateral stems. Each unopened flower bud resembles a deep green pine cone, 3 to 4 inches in diameter, round, but slightly elongated. Several pointed, leathery green bracts fold around a purple-blue flower. The base of each bract is the fleshy edible portion, along with the fleshy center of the artichoke on which the flower and bracts are borne. Buds that are left on the plant open to 6-inch purple-blue flowers. These are dried and used in floral arrangements. See Figure 1 for a cross-sectional diagram of an artichoke.

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Figure 1. 

CULTURE

Almost all the nation's globe artichokes are grown in a narrow coastal area of California because of the favorable climate. Artichokes do best in a frost-free area with cool, foggy summers. They do not overwinter in areas with deep ground freezes and are not well adapted to Florida's climate because hot weather opens buds quickly, destroying tenderness of edible parts. Brief periods of exposure to temperatures past below freezing cause no apparent damage.

However, gardeners trying to produce them here should use a variety called 'Green Globe'. Seeds may be planted, but since it does not grow true to type from seed, portions of old artichoke rootstalk or root shoots are planted. Early in the spring, set the "stumps," or root parts, 6 to 8 inches deep, 6 feet apart, in rows 8 feet wide. Fertilize, irrigate, and cultivate just as you would other vegetables in your garden. In other areas of the United States, attempts have been made to get artichokes to behave as annuals by planting "vernalized" seeds. Factors limiting production in Florida are low productivity, bacterial root rot, and an excessively long production period.

HARVESTING

An artichoke is ready for harvest when it has reached maximum size, but before the bracts open. Cut the top one first, then the secondary ones as they mature. Store at low temperatures (near 32°F) and high humidity (95% RH). In addition to minerals and vitamins, artichokes contain about 3% protein and 0.2% fat.

Footnotes

1.

This document is HS544, one of a series of the Horticultural Sciences Department, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Original publication date April 1994. Revised March 2009. Reviewed January 2012. Visit the EDIS website at http://edis.ifas.ufl.edu.

2.

James M. Stephens, professor, Horticultural Sciences Department, Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida, Gainesville FL 32611.

The Institute of Food and Agricultural Sciences (IFAS) is an Equal Opportunity Institution authorized to provide research, educational information and other services only to individuals and institutions that function with non-discrimination with respect to race, creed, color, religion, age, disability, sex, sexual orientation, marital status, national origin, political opinions or affiliations. For more information on obtaining other extension publications, contact your county Cooperative Extension service.

U.S. Department of Agriculture, Cooperative Extension Service, University of Florida, IFAS, Florida A. & M. University Cooperative Extension Program, and Boards of County Commissioners Cooperating. Nick T. Place, Dean.