Globe Artichoke Growing Guide
Globe artichokes are large herbaceous perennials forming clumps of jagged, silvery-green leaves, producing plump, rounded edible flower buds in summer. They typically grow 1-1.5m tall and up to 1m wide, making attractive features in both vegetable plots and flower borders. If unharvested, the buds open into big purple thistle-like flowers that attract bees and other pollinating insects. The top growth dies back in autumn and re-sprouts in spring.
This guidance applies to the crop in general. Individual varieties and local conditions can differ.
Planting information
Sow seeds indoors from late winter to mid-spring, ideally individually in modular trays or small pots, about 2cm deep, using peat-free seed compost. Keep young plants in a warm, bright location and water regularly. Move them into larger pots once roots appear through drainage holes. For outdoor sowing, sow seeds directly into the ground in spring once the soil has warmed, planting two or three seeds at their final spacing (75-90cm apart) and thinning to the strongest seedling. Plant young globe artichokes outdoors in late spring/early summer, after the last frost. Indoor-raised plants are ready to plant out once they have at least five large leaves and are about 30cm tall; harden them off first. Plug plants and young potted plants should be repotted into slightly larger containers to grow on until they’re about 30cm tall with a strong root system, then transplanted. Larger plants in pots and divisions/offsets are best planted in spring. Dig a hole, position the plant at the same depth it was previously growing, firm it in, and water well. Space additional plants 75-90cm apart. Water new plants regularly during any dry spells in the first summer. Remove any flower buds that form in the first year to encourage strong root systems.
Harvesting information
In the first summer after planting, remove any flower stalks that begin to form. You can begin harvesting in the second summer, from June onwards. Use secateurs to harvest flower buds when they reach full size but are still tightly closed. Remove the buds with a length of stalk, cutting it just above a leaf joint. Harvest the main larger flower bud first; secondary, smaller buds will develop and can be harvested in turn over the summer. Check plants regularly, as buds can open quickly in warm weather. Small, tightly closed buds can be roasted, grilled, or sautéed whole, while larger buds can be boiled or steamed until tender.