Cynara cardunculus Scolymus Group (Artichoke)

Cynara cardunculus (Scolymus Group) – Globe Artichoke

Cynara cardunculus (Scolymus Group), better known as Globe Artichoke, French Artichoke, or simply Artichoke, is a striking herbaceous perennial prized for its edible flower buds and bold architectural presence in the garden. Originally native to the Mediterranean, this thistle-like plant belongs to the daisy or sunflower family (Asteraceae), which includes other major edible plants such as lettuce, chicory, cardoon, sunflower, Jerusalem artichoke, safflower, dandelion, daisy, calendula, tarragon, and wormwood.

Native Range

Globe artichokes are native to North Africa and Western Europe, but have been cultivated worldwide, especially in Mediterranean climates such as coastal California, where Castroville celebrates them as the Artichoke Capital of the World.

Plant Type and Habit

This edible perennial grows in a bold, upright clump with jagged, deeply lobed silver-green leaves, which can be up to 3 feet (90 cm) long.

Size

Mature artichoke plants typically grow 3 to 5 feet (90–150 cm) tall and spread 2 to 3 feet (60–90 cm) wide. Their robust structure makes them a striking feature in both ornamental and edible gardens.

Lifespan

In warm climates (USDA zones 7–10), artichokes are perennial and can live for 4–6 years with proper care. In colder zones, they’re often grown as annuals or overwintered with protection.

Flowers

Unopened flower buds are harvested for their tender hearts, while unharvested buds open into vivid, violet-blue blooms over 6 inches (15 cm) wide, stunning in borders and loved by pollinators. Each flower stalk can bear one large terminal bud and several smaller side buds.

Fruit

If allowed to flower and mature, artichokes produce dry fruits called achenes, which are less than 1 inch long. Though not typically harvested for eating, they contain seeds that can be used for propagation.

Foliage

The large, serrated, pinnatifid leaves form dramatic clumps. Their gray-green hue and bold texture add ornamental value even in vegetable gardens.

Hardiness

Globe Artichokes are hardy in USDA zones 7–10. They thrive best in regions with cool, mild winters and warm summers. In these climates, they grow as perennials, dying back in winter and resprouting in spring. They are not frost-tolerant and may be damaged or killed by prolonged freezing temperatures below about 10–15°F (-12 to -9°C). In colder zones, they can be grown as annuals or overwintered with heavy mulching and frost protection.

Uses

• Culinary: Harvest buds before they open. Steam, roast, or sauté for their nutty, tender hearts. Petals and hearts are edible. The flowers can also be dried for herbal tea.
• Ornamental: With their sculptural silver-green leaves and striking blooms, artichokes are stunning in cottage gardens, edible gardens, and pollinator gardens. Their bold form makes them ideal as a design feature or accent plant.
• Medicinal: Artichoke extract is traditionally used to aid digestion, support liver function, and help manage cholesterol levels.

Wildlife Value

Globe artichoke flowers are rich in nectar and highly attractive to bees and butterflies, making this plant a valuable addition to wildlife-friendly landscapes. The large, seed-filled flower heads can be left to mature, providing food for birds like finches in fall and winter. Its dense foliage and sturdy stems offer shelter for beneficial insects and small wildlife.

Deer and Rabbit Resistance

Artichoke is generally considered deer and rabbits resistant, but not completely immune to browsing.

Toxicity

Artichokes have low poison severity and may cause contact dermatitis due to the compound cynaropicrin. Poisonous to humans (low severity).

Invasiveness

Cynara cardunculus (Scolymus Group), commonly known as Globe Artichoke, is not regarded as invasive in North America or in most areas where it is grown for food or ornament.

However, its close relative, Cynara cardunculus, often referred to as cardoon or artichoke thistle, has become invasive in some parts of the world, including California, Australia, and South America. In these regions, it has escaped cultivation, spread into natural grasslands, and outcompeted native plants, creating ecological concerns.

Benefits and Drawbacks of Globe Artichoke

Benefits of Globe Artichoke

• Culinary Value: Globe artichokes offer delicious, tender flower buds prized in many cuisines worldwide. The hearts, in particular, are considered a delicacy.
• Visual Appeal: Their striking silver-green foliage and large purple blooms bring dramatic beauty to edible gardens and ornamental borders.
• Pollinator Support: The nectar-rich flowers attract bees, butterflies, and other beneficial insects.
• Perennial Productivity: In warmer climates, globe artichokes can produce for several years with proper care.
• Medicinal Uses: Artichoke leaf extract is valued for aiding digestion, supporting liver health, and helping regulate cholesterol.
• Low Maintenance: Once established, they tolerate drought and require relatively little upkeep in suitable conditions.

Health Benefits

• Rich in Nutrients: High in fiber, vitamin C, vitamin K, folate, potassium, magnesium, and antioxidants—yet low in calories.
• Antioxidant Powerhouse: One of the most antioxidant-rich vegetables, supporting overall health and protecting cells from oxidative damage.
• Supports Digestion: Contains inulin, a prebiotic fiber that promotes gut health and regular digestion. Used to ease bloating and indigestion.
• Cardiovascular Health: May help lower LDL cholesterol and regulate blood pressure, contributing to a healthier heart.
• Liver Support: Compounds like cynarin and silymarin in the leaves help detoxify and protect the liver.
• Blood Sugar Regulation: Some studies suggest artichokes may aid in managing blood glucose and insulin sensitivity.

Drawbacks of Globe Artichoke

• Large Space Requirement: Plants are bulky and need ample space to grow and spread.
• Cold Sensitivity: Not reliably hardy in cold climates—often grown as annuals or require winter protection.
• Short Harvest Window: Buds must be picked before they open, requiring close and timely monitoring.
• Skin Irritation Risk: Contains cynaropicrin, which may cause contact dermatitis in sensitive individuals.
• Slow to Mature from Seed: Seed-grown plants take longer to establish and may vary in quality and yield.
• Pest Vulnerability: Young plants are susceptible to slugs, snails, and aphid infestations.
• Perishability: Fresh artichokes spoil quickly and must be used or refrigerated promptly.
• Digestive Side Effects: Some people experience gas, bloating, or diarrhea after consumption or supplementation.
• Medical Concerns: Artichoke extract may not be suitable for those with gallstones or bile duct issues, and caution is advised during pregnancy and breastfeeding.
• Inconsistent Yield: Poor soil, insufficient light, irregular watering, or pest problems can reduce flower and bud production.

How to Grow and Care for Globe Artichokes

Growing globe artichokes is a rewarding experience, whether you’re after the delicious edible buds or their dramatic ornamental value. Here’s how to give them what they need to thrive.

Light Requirements

Globe artichokes need full sun to grow strong and produce large, flavorful buds. Choose a site that receives at least 6 to 8 hours of direct sunlight per day.

Soil

These plants thrive in fertile, well-draining soil enriched with compost or aged manure. Avoid heavy clay or compacted soils that hold too much moisture. A slightly alkaline to neutral pH is ideal.

Watering

Keep the soil consistently moist but not waterlogged. Water deeply during dry periods, especially when plants are forming buds. Established plants tolerate short dry spells, but regular watering improves yield.

Fertilizing

Feed in early spring with a potassium-rich fertilizer to promote flower bud development. Throughout the growing season, apply a nitrogen-based fertilizer every 4 weeks to support leafy growth. Top-dress with compost or aged manure to maintain soil fertility.

Planting

Plant in late spring once the risk of frost has passed. You can start from seed indoors 6 to 8 weeks before the last frost and transplant outdoors once seedlings are about 12 inches (30 cm) tall. Alternatively, plant young potted starts or offsets from mature plants directly into the garden.

Spacing

Artichokes are large, architectural plants. Space them 3 to 4 feet (90–120 cm) apart to give them room to grow and allow good airflow around the foliage.

Mulching

Apply mulch in spring to conserve soil moisture, suppress weeds, and regulate soil temperature. In fall, mulch heavily over the crown in cold regions to protect against frost.

Pruning

Cut back spent flower stalks and faded leaves in late fall. In cooler zones, leave some foliage over the crown as insulation. This helps the plant overwinter more successfully.

Winter Care

In USDA zones 7–10, a thick mulch is usually enough to protect plants in winter. In colder climates, cut back stems to 12 inches, cover the crown with straw, and use a breathable protective cover to keep it dry.

Harvesting Globe Artichokes

Picking globe artichokes at the right moment ensures the best flavor and tenderness. Here’s how to know when and how to harvest for top-quality results.

When to Harvest

Artichokes are usually ready from late spring into summer, depending on your growing zone and variety. Keep an eye on the buds—harvest them when they are fully formed, firm, and tightly closed. The large central bud matures first, followed by smaller side buds.

Look for these signs:
– Buds are golf ball– to tennis ball–sized, depending on the type.
– The bracts (the outer scale-like structures) are packed tight and haven’t begun to open.
– The stem is green and flexible, not woody.

Don’t wait too long—if the bud begins to open or stretch upward, it becomes fibrous and loses its flavor.

How to Harvest

Use clean, sharp pruners or a knife to remove the bud cleanly from the plant. Cut with about 1 to 8 inches (3–20 cm) of stem below the bud—longer stems are edible and easier to handle.

Cut just above a leaf node on the stalk. Start with the central main bud, then return to harvest the smaller buds on side shoots as they reach size.

In warm weather, buds can mature rapidly, so check your plants every few days during peak season.

After Harvest

Handle harvested artichokes carefully to avoid bruising. Store them in the refrigerator, preferably in a breathable bag in the crisper drawer. At 32°F (0°C), they’ll keep for up to 1–2 weeks.

Continue watering and feeding the plant after harvest. In mild climates, cutting back the old flower stalks may trigger a second, smaller crop later in the year.

Tips for Better Harvests

– Pick early—don’t let buds open or bloom.
– Frequent harvesting encourages new buds.
– Don’t toss the stem—peel and cook it along with the bud for a delicious extra treat.

How to Cook Artichokes

Cooking artichokes brings out their delicate, nutty flavor. The most common method is boiling or steaming, which softens the tough outer leaves and tenderizes the heart.

Basic Steps:

• Rinse the artichoke and trim the stem to about 1 inch. Cut off the top inch of the bud and snip the thorny tips of outer leaves.
• Rub cut surfaces with lemon to prevent browning.
• Place in a pot with a few inches of water, a bay leaf, lemon slices, and a pinch of salt. Cover and steam for 30–45 minutes until a leaf pulls out easily.
• Alternatively, boil artichokes in salted water for 20–40 minutes.
• To roast, cut in half, remove the fuzzy choke, drizzle with oil, season, and bake at 400°F (200°C) for 30–40 minutes.

How to Eat an Artichoke

Eating an artichoke is a hands-on experience. The outer leaves, heart, and sometimes the stem are edible.

Step-by-Step:

• Pull off one leaf at a time and dip the base in melted butter, vinaigrette, or aioli.
• Place the dipped end in your mouth, bite down gently, and pull it through your teeth to scrape off the soft, tender part.
• Discard the fibrous rest of the leaf.
• Continue until you reach the inner, pale leaves. Pull them off to expose the fuzzy choke.
• Scoop out the choke with a spoon—don’t eat it.
• What’s left is the heart—the most prized part. Slice and enjoy with your favorite dip or as part of a recipe.

How to Propagate Artichokes

Propagating globe artichokes is a great way to expand your edible garden and maintain vigorous, productive plants. There are two main methods: from seed and by division.

From Seed

Sow artichoke seeds indoors in late winter or early spring. Use seed trays or individual pots and plant seeds about ½ inch (1.25 cm) deep in a moist seed-starting mix. Keep them in a warm, bright place—germination takes 10–14 days. Once the seedlings have at least five true leaves and reach 12 inches (30 cm) tall, harden them off and transplant outdoors after the last frost. Seed-grown plants can vary in size and productivity, so save and divide only the best performers.

By Division or Offsets

The most reliable method for propagating globe artichokes is by dividing mature clumps or planting offsets (suckers). Every 4–5 years, dig up the plant in early spring. Look for strong young shoots emerging from the base. Slice these offsets from the main crown with a clean knife, keeping a portion of the root attached.

Trim the leaves to about 6 inches (15 cm) long to reduce water loss, and plant the offsets immediately in rich, well-drained soil. Water well and mulch around the base to help them settle in. This method produces genetically identical plants and ensures strong, uniform crops.

Best Time to Propagate

– Seed: Indoors in late winter to early spring
– Offsets: In spring, once new growth appears on established plants
– Division: Every 4 to 5 years to rejuvenate aging plants and maintain productivity

Propagating artichokes regularly helps keep your plants healthy, prevents overcrowding, and guarantees a steady harvest of tender, delicious buds for seasons to come.

Common Pests and Diseases of Globe Artichokes

Pests

• Aphids: These small, sap-sucking insects cluster on new growth, causing leaf curling and transmitting viruses.
• Slugs and Snails: Particularly damaging to young plants, they feed on tender leaves and stems.
• Cutworms: These soil-dwelling caterpillars can sever young seedlings at the base.
• Artichoke Plume Moth: Larvae tunnel into buds and stems, causing deformities and rot.
• Spider Mites: In hot, dry conditions, these tiny pests can cause stippling and webbing on leaves.

Diseases

• Botrytis (Gray Mold): Causes fuzzy gray mold on buds and foliage in wet, humid weather. Remove infected tissue promptly.
• Powdery Mildew: A white, powdery fungus that affects leaves, reducing photosynthesis and plant vigor.
• Verticillium Wilt: A soil-borne fungal disease that leads to yellowing, wilting, and death of lower leaves.
• Root Rot: Poor drainage can lead to fungal root diseases, especially in heavy soils.
• Rust: Orange-brown pustules appear on the undersides of leaves, weakening the plant over time.

Prevention Tips

• Ensure good air circulation and avoid overhead watering to reduce fungal diseases.
• Keep the area around the plant clean and free of debris to limit pest habitat.
• Rotate crops and avoid planting artichokes in the same spot year after year to prevent soil-borne diseases.
• Use organic mulches and barriers to deter slugs and snails.
• Inspect regularly and act early—handpick pests or use insecticidal soap if needed.

How to Prepare Artichokes

To prepare an artichoke, rinse it thoroughly under cold water. Trim about 1 inch off the top and snip the sharp tips from the outer leaves. Cut the stem to about 1 inch or remove it entirely. Rub cut surfaces with lemon to prevent browning. Artichokes can be steamed, boiled, roasted, or grilled depending on your recipe.

Are Artichokes Good for You?

Yes, artichokes are highly nutritious. They are rich in dietary fiber, antioxidants, vitamin C, vitamin K, folate, and magnesium. Artichokes support digestive health, liver function, and heart health. They are low in calories and can be a healthy part of many diets.

Can Dogs Eat Artichokes?

Dogs can eat plain, cooked artichokes in small amounts. Serve them without seasoning, butter, or oil. Artichokes are high in fiber and antioxidants, but feeding too much can cause digestive upset. Always consult your vet before introducing new foods to your dog’s diet.

How Long to Boil Artichokes

Boil whole artichokes in salted water for 20 to 45 minutes, depending on size. They are done when a leaf can be easily pulled off and the base is tender when pierced with a knife.

How Long to Steam Artichokes

Steam whole artichokes for 30 to 45 minutes over simmering water. Time may vary based on size. The artichoke is ready when a leaf pulls away easily and the heart is tender.

When Are Artichokes in Season?

Globe artichokes are typically in season from March to May, with a secondary, smaller crop in late summer to early fall. In warmer climates, they may be available nearly year-round.

Is Artichoke a Vegetable?

Yes, the globe artichoke is considered a vegetable. It is the edible flower bud of a species in the thistle family (Asteraceae). Once the bud blooms, it becomes inedible due to tough, fibrous tissue.