Artichoke (Globe Artichoke)

Short description of the species

Botanical name

Artichoke (Globe Artichoke)

Latin name

Cynara scolymus

Family

Asteraceae

Origin

Mediterranean region

Crop classification

leafy, or perennial vegetables

Plant height

1.5-2.0 m

Plant width

0.6-1.2 m

Exposure

sunny

Temperature requirement

warm-requiring

Keeping

medium

Water requirement

medium

Soil requirement

medium-heavy

Soil pH

6.5 – 7.5

Edible part

pulpous foodstalk of un-developed inflorescence

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Interesting

Even though artichoke is warm-requiring crop, it can over-wintering in conditions of South Slovakia in case of mild winter. However, precise preparation of plants to over-wintering is necessary.

accessibility

Usage

- boiling, steaming, grilling, conservation, ingredient to pizza

Environmental requirements, fertilization and inclusion in the crop rotation 

Artichoke is a thermophilic vegetable. It is suitable for sunny locations. Frosts down to -3 °C do not damage it, but the inflorescences freeze at a temperature of -1 °C. In the southern parts of Slovakia, in mild winters, it can overwinter in open ground. At the end of the growing season, however, it is necessary to remove the faded and unharvested inflorescences, shorten the leaves and tie the plants. We can also mound them up, or cover them with corn plant residues or non-woven fabric. For cultivation, artichoke requires deep, humus-rich, loamy sandy soils with a pH of 6.5-7.5. It is a first-line crop, therefore, before planting, manure is applied at a dose of 50-60 t/ha. In perennial crops, it is recommended to fertilize the inter-rows with well-rotted manure in subsequent years. Every year in the fall, we apply phosphorus and potassium fertilizers at a dose of 80-100 kg P/ha and 100-150 kg K/ha. We apply nitrogen (80-100 kg/ha) in two doses. The artichoke requires sufficient moisture.

Cultivation 

Artichokes reproduce both generatively (by seeds) and vegetatively (by lateral shoots, root division and meristematic). When growing from seed, it is advisable to pre-grow seedlings in heated areas. Sowing is done in February to March, in mini-planters with a cell diameter of 60 mm. They are planted in a permanent location in the second half of May in rows spaced 1.2 - 1.5 m apart and in rows spaced 0.8 - 1 m apart. Plants from later April sowings do not bloom in a given year, they are planted in autumn or in the spring of the following year. When propagating by lateral shoots, young shoots are taken from overwintered mother plants in the spring (April - May), which are nursed and planted in a permanent location in the spring of the following year. During the growing season, we keep the artichoke crop free of weeds and irrigate as needed.The collection of undeveloped inflorescences is done gradually by thinning from the end of June. In the first year of cultivation, smaller inflorescences may form. We collect them to support plant growth. When harvesting, we leave a 50-100 mm long flower stem on the cut inflorescences. 7-12 heads are collected from one plant. Artichokes are stored at a temperature of 0 to 0.5 °C and high humidity (90-98%) for two to three weeks.

Diseases and pests 

The artichoke is not commonly attacked by pests or diseases. In very cold and rainy weather during flowering, the flowers may rot.