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Nutritious and delicious, the soft petals and meaty heart of the artichoke has a sweet nutty flavor. Harvest artichoke buds when they are about 3” in diameter before buds open. Harvest by cutting and leaving 3” of stem to make it easier to handle. Boil or steam the chokes and peel off the meaty petals to dip in butter or Hollandaise sauce, then remove the "choke" and reveal a tender core that's absolutely delicious. Artichokes are also an elegant addition to salads steamed and dressed with vinegar, olive oil and herbs.
Chef Jeff’s Tip: Store artichokes in a paper bag in the refrigerator to increase humidity and avoid drying them out.
Full Sun
Height 3-4’
Plant 4’ Apart
85-100 Days to Maturity |
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