Globe Artichokes have a similar name to Jerusalem Artichoke, but that is where the similarities end. Globe artichokes are part of the thistle family and are grown for their flower heads.
Globe artichokes are perennial plants known for their mild, nutty and earthy flavour and their imposing and ornamental appearance, with silvery, green and jagged leaves. You can grow globe artichokes for their beautiful flowers in shades of blue, mauve or purple, and attract pollinators like bees. This makes them beneficial for other crops on your allotment during the summer growing season.
Want to learn how to grow globe artichokes, when to plant globe artichokes and when to pick globe artichokes? Read our guide on growing globe artichokes in the UK to find out more.
Globe artichokes can be grown from seed, young plants or rooted suckers. Suckers are generally preferred, as seed-grown globe artichokes can take longer to establish and may produce less.
From your local garden store, you can choose between some of the popular varieties of globe artichoke plug plants:
You can sow globe artichoke seeds indoors or directly outside in March or April, depending on your local climate. When choosing a final growing position, keep in mind that plants can grow quite large, so allow around 2–3ft between each one. Globe artichokes can also be propagated by dividing established clumps or removing suckers, keeping only the strongest plants. They last for approximately 5 years, though dividing them every 2-3 years helps maintain healthy, productive growth.
If you are growing globe artichoke in the UK using plug plants, place them in containers measuring 9 cm. It’s important to wait until the root system is stronger and the plant measures about 1 ft, then harden them off before transplanting to their final growing location.
Are you thinking about when to pick globe artichokes? In the first year, you will barely get any produce, however, do not lose hope. From the second year onwards, you can expect a good yield, with harvesting typically starting in late summer (around July) and continuing through to October.
During year one cut off the flower heads that are forming to strengthen them for the following season's harvest.
Once the flower heads reach about the size of a golf ball, but before they open and begin to flower, they’re ready to harvest. Cut off the heads at this stage to encourage a second flush of buds to form. After harvesting, cut the stem back by about half its length. You can then repeat the process when the second set of buds appears.
To cook and eat your globe artichokes, cut the stem with the head and remove damaged scales as well as the pointed ends from the other scales. The central, hairy choke is not edible. Cook by boiling or steaming until they are tender. More mature flower buds take longer, and they are not as flavoursome.
To eat, suck out the flesh from each scale. You may want to dip or dress the scales in butter or an alternative before eating the delicious heart at the end! They can also be frozen for storage.
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