Common names: artichoke, globe artichoke

Botanical name: Cynara scolymus

Origin: southern Europe, North America

Varieties

There are very few varieties of artichokes; Green Globe is the variety commonly grown.

Description

The artichoke is a thistlelike, tender perennial that grows three to four feet tall and three to four feet wide. It is grown for its flower buds, which are eaten before they begin to open. The elegant, architectural leaves make the artichoke very decorative, but because it is tender and hates cold weather, it's not for al! gardens. Artichokes, an ancient Roman delicacy, were introduced to France by Catherine de Medici. Later they were taken to Louisiana by the French colonists.

Where and when to grow

Artichokes have a definite preference for a long, frost-free season with damp weather. They cannot handle heavy frost or snow, and in areas where the temperature goes below freezing they need special care and mulching. Artichokes grow best in the four central California counties and on the southern Atlantic and Gulf coasts. In the North, artichokes must be grown in a protected location - the temperature should not be over 70°F by day, or under 55°F at night. Plant them on the average date of last frost for your area.

How to plant

Artichokes are grown from offshoots, suckers, or seed. For best results, start with offshoots or suckers from a reputable nursery or garden center; artichoke plants grown from seed vary tremendously in quality. Artichokes need rich, well-drained soil that will hold moisture, and a position in full sunlight. When you're preparing the soil for planting, work in a low-nitrogen (5-10-10) fertilizer at the rate of one pound per 100 square feet or 10 pounds per 1,000 square feet. Too much nitrogen will keep the plant from flowering. Space the offshoots or suckers three to four feet apart in rows four to five feet apart.

Fertilizing and watering

Fertilize before planting and again at midseason, at the same rate as the rest of the garden. Keep the soil evenly moist.

Special handling

For the roots to survive the winter in cooler areas, cut the plant back to about 10 inches, cover with a bushel basket, and then mulch with about two feet of leaves to help maintain an even soil temperature. Artichokes bear best the second year and should be started from new plants every three to four years.

Pests

Aphids and plume moths plague the artichoke. The plume moth is not a serious problem except in artichoke-growing areas. Aphids can be controlled chemically by spraying the foliage with Malathion or Diazinon or non-chemically by hand-picking or hosing them off the plants.

Diseases

Crown rot may occur where drainage is poor or where the plants have to be covered in winter. To avoid this problem, don't mulch until the soil temperature drops to 40°F, and don't leave the mulch in place longer than necessary. Cut down on the incidence of disease by planting diseaseresistant varieties when they're available, maintaining the general health of your garden, and avoiding handling the plants when they're wet. If a plant does become infected, remove and destroy it so it cannot spread disease to healthy plants.

When and how to harvest

Time from planting to harvest is 50 to 100 days for artichokes grown ' from suckers; at least a year until the first bud forms when they're grown from seed. To harvest, cut off the globe artichoke bud with one to 11/2 inches of stem before the bud begins to open.

Storing and preserving

Artichokes can be stored in the refrigerator for up to two weeks, or in a cold, moist place up to one month. Artichoke hearts can also be frozen, canned, or pickled.

Serving suggestions

Cook artichokes in salted water with a squeeze of lemon juice to help retain their color. With hot artichokes serve a Hollandaise sauce; a vinaigrette is delicious when they're cold. They're not as messy to eat as you may imagine - anyway, it's quite legitimate to use your fingers. Stuff artichokes with seafood or a meat mixture and bake them. To stuff, spread open the leaves and remove some of the center leaves; cut off some of the hard tips of the outer leaves. An interesting Italian-style stuffing mix is seasoned breadcrumbs with anchovies, topped with a tomato sauce. For an Armenianstyle dish, try ground lamb and bulgur (cracked wheat). Baby artichokes are delicious in stews, or marinated in olive oil, vinegar, and garlic as part of an antipasto. The Romans used to bottle artichokes in vinegar and brine.