Cynara cardunculus## HOW TO GROW ARTICHOKE Start indoors 8 weeks before last frost, plant out on frost free date to 3’ spacing. Start indoors in late January or early February to produce artichokes the first year. Requires 10-12 days of temps below 50˚F to induce artichokes the first year. Direct seed after last frost to yield chokes the second year. Second year, rogue off-types to final 5-6’ spacing. Propagate your best plants by division. Commercial artichokes are generally propagated by division for consistency, starting from seed introduces wider variability. In cold climates, cut to 8-10 inches in October and cover with straw to keep roots from freezing. In wet winter climates, mound to avoid root rot. Store at 36˚F. Soil pH 6.6-7.8. Hardiness zones 7-16. Perennial.Days from maturity calculated from the date of seeding. Average 540 seeds per ounce. Federal germination standard: 60%. Usual seed life: 7 years.Planting Depth 1/4”Soil Temp. Germ. 65-75˚FDays to Germ. 10-20Plant Spacing 2-3’Row Spacing 4-5’Days To Maturity 1 yearFull Sun, Moist Well Drained Green Globe Seed Count .25 Pound ≈ 2,455 seeds##Popular market green artichoke, flowers in mid summer, deep green with light purple tinge. Harvest 2-4 flavorful hearts per plant, 3-5” in diameter. Proven to be the most hardy and remain productive for at least 5 years. Primary choke is larger than side shoots. Serve with olive oil, parsley and garlic, grilled, stuffed or baked. Tags: Specialty: Deer Resistant, Season: Summer. Globe artichoke is a perennial thistle of the sunflower family eaten for the soft choke before the flower starts to open, steamed. Originating from southern Europe and the Canary Islands in north Africa. The naturally occurring variant of the artichoke, the cardoon (Cynara cardunculus), has records of use as a food among the ancient Greeks and Romans. The blossom of the thistle, improved by the Arabs, passed from Naples to Florence in 1466, carried by Filippo Strozzi. Towards 1480 artichoke was noticed in Venice, as a curiosity. But very soon veers towards the northwest. Artichoke beds are mentioned in Avignon, France by the notaries from 1532 onward. It was brought to California in the 1920s by Italian farmers.Artichoke fields are maintained in perennial culture for five to ten years. Each cropping cycle is initiated by "cutting back" the tops of the plants several inches below the soil surface to stimulate development of new shoots. The operation called "stumping," is timed to regulate the new harvest season. Among the highest antioxidant levels for vegetables. Today most artichokes grown worldwide are cultivated in France, Italy, and Spain, while California provides nearly 100 percent of the United States crop. Delicious artichoke recipes
