Love your artichokes (and their hearts) with some extra TLC
The artichoke is an edible, nutritious member of the thistle family.
They grow in most parts of the U.S. but only as annuals in colder regions.
Artichokes need plenty of sun, consistent moisture, and regular feeding for a bountiful harvest.
Artichokes aren’t just prickly, weedy wildflowers often associated with their delicious heart. If you're looking for a striking, exotic-looking plant with beautiful blooms to brighten up your vegetable garden, learn how to grow artichokes with the information presented in this useful guide.
Part of the thistle family, the globe artichoke (Cynara cardunculus var. scolymus) has an edible flower bud called the artichoke heart. The heart is chock-full of beneficial nutrients and antioxidants. If left to flower, the giant purple blooms are attractive to pollinators, and the large silver-green foliage adds structural interest to landscapes.
A perennial originating in the Mediterranean, you can grow globe artichokes in most parts of the U.S.—but only as an annual in the cooler northern regions.
Note: Don’t confuse the plant with the Jerusalem artichoke. This is a species of sunflower with edible tubers.
Artichokes can grow in USDA hardiness zones 3 to 11. However, they only survive as perennials in temperate zones 7 to 11, where they experience mild summers and cool winters. Very hot, dry Southern summers don’t always produce the best harvest, and in the colder regions, you’ll have to grow them as annuals or plant them in pots (at least 2 feet wide) so they can overwinter indoors.
You can grow globe artichokes from seeds, but it’s tricky and they don’t always stay true to the labels. Transplanting bought starter plants or root divisions is easier. It’s also a good idea to divide perennial artichoke plants every few years.
It’s best to germinate them indoors a couple of months before the weather is mild enough outdoors for transplanting. Follow the steps below for the best chance at success:
Sow in a greenhouse or under grow lights indoors, but shade from the hot afternoon sun.
Sow the seeds around 4 inches apart and 1/2 inch deep in trays of rich, well-draining soil.
Keep the soil evenly moist but not saturated.
Thin out the seedlings to prevent competition for the same spot.
Leave them in temperatures under 50 degrees Fahrenheit for around 10 days before transplanting the seedlings outdoors. This process is called vernalizing and involves tricking the seedlings into thinking it’s winter. Doing this encourages them to produce buds in their first year.
When planting, make sure you allow enough space for the artichoke plants to reach heights of up to 4 feet with a spread of up to 6 feet—they don’t like crowding. Rows should be at least 6 feet apart.
All plants need ample light, water, and soil to thrive. Get the 411 on what artichokes need to ensure the best crop.
Artichokes need at least six hours of sunlight to thrive. Avoid squeezing them into a plot, as taller plants could choke out the light for smaller ones.
Although artichokes are reasonably drought-tolerant once established, very hot, arid conditions can result in the buds opening too quickly, taking away the heart tenderness. Providing adequate, consistent overhead irrigation during the summer helps keep the plants cool. Mulching around the base also helps conserve moisture and coolness. While they thrive in moist conditions, artichokes are susceptible to root rot if left in standing water.
They’re adaptable to most soil types, providing there’s good drainage. Soggy conditions damage the roots and crown, and it's tricky to grow them in loose, sandy soils.
Artichokes are hungry plants that quickly absorb nitrogen in the soil. Amending with organic matter such as fish emulsion and compost is beneficial. Applying a balanced vegetable fertilizer every couple of weeks during the growing season can also help produce a healthy, abundant crop.
It takes around 80 to 120 days for slow-growing artichokes to be ready to harvest. When growing conditions are ideal, your plants can produce buds throughout the year. In cooler regions, buds will emerge in early summer and are usually ready to pick later in the season. The large center bud grows fastest, and the side buds are ready to harvest later. There are normally six to nine buds per plant.
The central bud is usually ripe when it reaches 3 to 5 inches in diameter, and the side buds taste best when they’re around 1 to 3 inches wide. They should be full, firm, and not starting to open yet. To harvest, use a sharp knife to cut the stem around 2 inches below the base of the bud.
Once harvesting is complete and frostier temperatures have arrived, cut the leaves and stems back and mulch heavily around the roots, or store them indoors if temperatures drop below 25 degrees Fahrenheit.
