Green Globe Artichoke, Asteraceae

The Green Globe Artichoke is a perennial thistle that belongs to the sunflower family (Asteraceae). It is characterized by its large, spiky, silver-green leaves and a robust, upright stem that can reach up to 5 feet in height. The flower bud of the artichoke is the edible part, which is tightly packed with immature florets. If left unharvested, the bud blooms into a stunning purple flower resembling a thistle.

Native to the Mediterranean region, artichokes have a long history dating back to ancient times, where they were cultivated by Greeks and Romans for their medicinal and culinary properties.

Artichokes were considered a delicacy among royalty and were believed to have aphrodisiac qualities. They later gained popularity in European cuisines during the Renaissance. In addition to its culinary uses, the artichoke has been used as a symbol of hope and peace, appearing in various artworks and literature.

Artichokes are a good source of dietary fiber, vitamins, and minerals. They are particularly high in antioxidants and are known for their potential health benefits.

Green Globe Artichokes are perennial plants, meaning they can survive and produce for several years under the right conditions.

Growing and Harvesting:
Materials Needed:

Green Globe Artichoke seeds
Well-draining soil
Pots or containers
Fertilizer
Watering can
Full sun exposure

Steps:

Seed Preparation: Start by soaking the artichoke seeds in water for 24 hours before planting. This helps soften the hard seed coat and promotes germination.

Planting Seeds: Plant the soaked seeds in pots or containers filled with well-draining soil. Sow the seeds at a depth of about 1/2 inch.

Germination: Keep the soil consistently moist, and the seeds should germinate within 2-3 weeks.

Transplanting: Once the seedlings are a few inches tall, transplant them into the garden or larger containers, spacing them about 3 feet apart.

Maintenance: Provide regular watering and fertilize the plants during the growing season. Artichokes thrive in full sun and well-drained soil.

Harvesting: Harvest the artichoke buds before they fully open. Cut the stem about an inch below the bud using sharp shears. Regular harvesting encourages the production of more buds.

The tender heart and base of the leaves are commonly consumed and can be steamed, boiled, grilled, or sautéed. They are often served with dips or incorporated into salads, pasta dishes, and casseroles.

Historically, artichokes were believed to have digestive benefits and were used in traditional medicine for liver health and to alleviate digestive issues.

***This information is not intended to be used as a diagnosis.  Caution should be exercised when considering any medicinal use, and it’s advisable to consult with a healthcare professional.