A delicious vegetable - the globe artichoke was developed from the wild artichoke, a thistle. Rich in iron and potassium. Produces first year from seed. Artichokes were known to the Greeks and Romans and has been cultivated in part of Europe for centuries. Today is an important vegetable in France, Italy, Spain, Belgium - a major crop in mid-California. Plants are best renewed with seed every 3-4 years. Can be eaten fresh or preserved in brine or oil.
The crowns and floral brachts are eaten raw, boiled, steamed, baked, fried, stuffed, or marinated. Small artichokes are pickled, preseved in oil, or added to soups, stews, and omlettes. Flowers are used as a substitute for rennet. The young leaf stalks are blanched and eaten like cardoon.
C,W/Matures 24-52/Harvest 8/Yield 20/Spacing 72”