Artichoke
Annual and perennial artichoke
Some varieties can overwinter in southern Sweden or in other “warm” regions. These perennial artichokes are propagated by cuttings and give a harvest the second year. The annual artichokes are sown from seed. They give harvest from August-September.
The rich history of the artichoke
The artichoke originates from the Mediterranean and North Africa. Originally, it had such sturdy thorns that it was difficult to get at. Modern varieties are much easier to enjoy.
The artichoke has a reputation as an aphrodisiac. So much so, in fact, that in the Middle Ages it was taboo for women to eat the plant. Luckily, today we have more freedom to choose what we want on our plates! In spite of all the taboos, the goodness of artichokes spread across Europe.
There are many stories about artichokes to delve into while waiting for the seeds to germinate. In the 1930s, New York’s artichoke trade came under the control of the Mafia. The mayor banned all sales. Fortunately, they eventually got their act together and the artichoke continued its triumphant march through households and restaurants.
In Sweden, the artichoke has been cultivated since the 17th century. After the Second World War, it became less common. This amazing plant certainly deserves a renaissance.
Sowing artichoke
In order for the majestic plant to develop, it needs to be propagated indoors. Sow in January-April depending on the growing zone.
The seeds are placed one by one in spacious pots of about 0.5 litres. Cover the sowing with about 2 cm of soil. Keep moist during germination. Artichokes like it warm when they germinate, about 20-25 degrees.
The earlier the seeds are sown, the more the seedlings need extra light to grow nice and compact. Add 14-16 hours of light per day, and this southern plant will feel right at home.
Growing artichokes outdoors or in a pallet collar
Replant the artichokes when they are about a centimetre tall. Nutrient-rich soil will make them thrive. When the risk of frost is over, it’s time to harden off. Keep the seedlings outdoors for longer and longer periods of time for a few days. Then you can plant them in their final location.
The artichoke likes to be in the sun and shade. It thrives in nutrient-rich and well-drained soil, so prepare with weeding and fertiliser. A suitable distance between plants can be around 80-100 cm. Artichoke fits well in the open air. Or in pallet collars with two plants in each container. Cover them with fibre cloth overnight if there is a risk of frost.
Caring for artichokes
The artichoke is a strong and easy-care plant. Once the roots have developed, it can tolerate some drought. However, for the first month outdoors they need regular watering. Nourish it throughout the season, and it will have the strength to develop several fine shoots. Artichokes are usually free from pests. Should aphids or spider mites appear, it is best to shower them off with water.
While the artichokes are growing, we usually take the opportunity to sow a round of spinach, lettuce or radishes between the plants. Once we’ve harvested the fast-growing crop, we cover the area between the plants with grass clippings. This keeps moisture in the soil, smothers the weeds and adds extra nutrients as they decompose.
Artichoke – a true delicacy
Harvest artichokes as they ripen. It’s a good time to pick them when the lower scales start to crack open and curve outwards.
If the harvest is complete, you can leave some of the artichokes to open up. It is a very practical thistle with large light purple flowers.
Before cooking, soak the artichokes in water with vinegar for half an hour or so to kill any bugs.
Cook the artichokes in salted water for 30-60 minutes until the leaves loosen slightly. Serve on a platter with herb butter and lemon. Pull off the leaves one by one and scrape off the soft part of the leaf. For the grande finale, add the delicate base of the artichoke.
Author: Johanna Damm
Fact-checked by Erik Hoekstra
Last updated 2022-10-14