🌿 Globe artichoke

Globe artichokes are handsome architectural perennials with silvery, deeply cut leaves and large edible flower buds. They are as ornamental as any border plant and crop for around four to five years before needing replacing.

They prefer sun, shelter and free-draining soil, and need winter protection in cold areas. The buds are harvested before they open, and any left to flower produce spectacular purple thistle-like blooms loved by bees.

Varieties to try

Green Globe (reliable, classic)Violetta di Chioggia (purple, tender)Gros Vert de Laon (hardy)Imperial Star (flowers in the first year from seed)Purple de Romagna (purple, compact)

Sow seed in March to April, 1 cm deep, in individual pots at 15–18°C. Seedlings vary in quality, so select the best. Plant out in May to June, 90 cm to 1 m apart, in a sunny, sheltered spot with deep, fertile, well-drained soil. Alternatively plant rooted offsets (suckers) from a friend or nursery in spring.

Dig in plenty of compost before planting and water in well. Plants grown from seed will crop later than those from offsets. Offsets from named varieties give a more reliable crop and are the usual method for propagation.

Top tips

• Offsets give a more reliable crop than seed.
• Pick a sunny, sheltered, free-draining site.
• Dig in compost first.
• Allow plenty of space.

Water in dry weather and mulch each spring with compost or manure, and feed with a general fertiliser. In late autumn, cut back leaves and mulch the crown thickly with straw or bracken for winter protection, particularly in cold areas.

Blackfly can colonise the buds and stems, and slugs eat young shoots. Divide plants every three to four years in spring, taking healthy offsets with roots and replanting them. Renewing the planting regularly keeps up the quality of buds.

Top tips

• Mulch thickly for winter.
• Divide every 3–4 years.
• Water in dry spells.
• Watch for blackfly on buds.

Watch out for

BlackflySlugsFrost damage in cold wintersEarwigs in buds

Cut the large central bud first, while it is tight and plump, before the scales begin to open, usually from June to July. Use a sharp knife and leave a short stalk. Side buds follow over the next few weeks, and are smaller but just as tasty.

Pick regularly to encourage more buds. Leave a few to open into purple flowers if you wish, as bees love them. After harvest, cut down the flower stalks.

Top tips

• Cut while buds are tight.
• Take the central bud first.
• Leave a short stalk.
• Let one flower for the bees.

Boil or steam whole globes for 30–40 minutes until a leaf pulls away easily, then eat the soft base of each leaf dipped in melted butter or vinaigrette, and finish with the tender heart. Baby artichokes can be trimmed, halved and roasted, grilled or braised, or eaten raw in salads.

Fresh buds keep for a few days in the fridge in a bag. The hearts can be cooked, then frozen or preserved in oil. Dip the cut hearts in lemon water to avoid browning.

Top tips

• Rub cut surfaces with lemon.
• Dip leaves in butter or vinaigrette.
• Cook baby buds whole.
• Preserve hearts in oil.