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Planting Artichokes

Native to the Mediterranean region, theglobe artichoke is finding increasing popularityamong gardeners in the damp mild coastalregions of this country. Generally three to fivefeet tall, this coarse, herbaceous perennial haslarge, lobed leaves to three feet long and good-sized heads that take on a violet shade as theyripen. The base of the scales of the unripeflower head, along with the bottom part of theartichoke, are eaten either cooked or raw.

Artichokes are best planted as startedseedlings in trenches eight inches deep, linedwith one inch of compost or rotted manure.While it does best in rich sandy loam, theartichoke will grow on any kind of soil, so longas it is trenched, pulverized and well manured.Plant roots five to six inches below the surface,cover with soil and tamp firmly. When plantsare six inches tall, mulch heavily to preservemoisture. Cut away all but six of the suckersthat develop at the base when plant reacheseight inches and transplant the suckers to makea new row. Plant these singly two feet apart,in rows at least four feet apart, or in groups ofthree in triangles, at least four feet apart inthe row. Protect the young suckers with hotcaps, evergreen boughs or some other pro-tecting material. Cut plants back to the groundin fall. In cool areas, protect through the winter with an inverted bushel basket withleaves.

During dry weather furnish artichokes withcopious amounts of manure water or composttea. Deep, thorough watering is best, followedby a liberal mulching of half-rotted manurebetween the rows.

Crops are produced in spring in warmerareas; in summer farther north. Halfwaythrough the growing season, apply a smallhandful of fertilizer around the base of eachplant, and repeat after harvest. When harvest-ing, cut with one inch of stem. The preferredmethod of preparing artichokes is to harvesta head while still green and unopened, whenit is about the size of an orange. Heads areplaced in a pot of cold water, salted and cookedfor 45 minutes after the water has begun toboil. Individual leaves are then picked off andeaten one by one, starting at the outside. Thethickened bottom portion of the leaf is dippedin melted butter or a basil vinaigrette and itsfleshy part stripped between the teeth. Whenall the leaves have been eaten and the hairy"choke" at the heart removed, the meaty anddelicious artichoke heart—the best part of theplant—reveals itself.

The variety most commonly grown in thiscountry is large Green Globe, which normallybuds in its second year.

Although it bears a slight resemblance intaste, the globe artichoke is completely unre-lated to the Jerusalem artichoke (Helianthustuberosus), a North American sunflower.

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