For connoisseurs, the artichoke is a true delight. The vegetable, which is a distant relative of the thistle, originally has its home in the Mediterranean region. As early as 500 BC, the artichoke was popular and well-known in Egypt. However, it only gained popularity in Europe in the 13th century and was enjoyed and appreciated primarily in Italy. Since the middle of the 16th century, this tasty vegetable has also been consumed in German-speaking countries. The main growing countries today are still the USA, Italy, Spain, as well as Argentina and France.
Small knowledge encyclopedia – Artichokes
The artichoke is not exactly suitable for our latitudes – it does not survive harsh winters without special measures.
When the first night frost occurs, you must cut the artichokes back to the ground and then cover them with an inverted flower pot. Empty soil onto the pot until a small mound is formed and smooth the soil around the pot so that water can run off.
Thanks to this small "packaging," the artichoke can also survive harsh winters.
What does the artichoke look like?
The artichoke is a green vegetable that can reach a growth height of up to 2 meters. The most important and enjoyable part of this plant is the flower bud. The appearance of the bud resembles a pine cone a little, which can reach a weight of up to 500g. Considered a delicacy are the lower ends of the tightly packed scales, which, however, must be cooked before consumption.
How does an artichoke taste?
Once the artichoke has been cooked, it is time to eat it. Only the lower, fleshy part of this vegetable is suitable for eating. The lower leaves and hairs cannot be eaten. However, there are smaller artichoke varieties that can certainly be enjoyed whole.
The taste of an artichoke can be described as tart to slightly bitter. Depending on the size, an artichoke head must be cooked in plenty of salted water for approximately 20 to 45 minutes. After the cooking process, the individual leaves are plucked off and the lower, edible part is sucked off.
Small tip: The artichoke is particularly delicious with a marinade. A vinaigrette made of vinegar, oil, salt, and pepper as well as a hint of garlic is particularly suitable here.
What should you look for when buying artichokes?
Important for the selection of artichokes are the leaf tips of the vegetable. They should not be too plump and tight against the fruit and should not feel too heavy in the hand. Wrapped in a damp kitchen towel, the artichoke can be kept in the refrigerator for one to two days.
Like every vegetable, the artichoke is a true vitamin bomb. It is rich in B vitamins, vitamin E, and pro-vitamin A as well as iron, calcium, magnesium, and phosphorus.
How do I best grow my own artichokes?
The artichoke belongs to the type of vegetable species that are not only grown for one season but last for several years (ideally three to four years). Although the vegetable feels more comfortable in more southern climes, propagation can also be possible in cooler regions.
- Tip 1: Artichokes love a warm location
Artichokes belong to the deep-rooted plants, therefore a loose and nutrient-rich soil is recommended. Ideally, you enrich the topsoil with a little humus. If the vegetable now also gets a wind-protected place, the artichokes can grow and thrive.
How should you grow artichokes?
Both direct sowing and pre-cultivation are possible with this plant. However, if you want to benefit from a harvest in the same year, sowing in February in a small greenhouse is advisable. Ideal temperature: 20-25°C. Towards the end of May, the pre-cultivated plants can be planted outdoors.
For direct sowing, it is recommended to sow them in April. Disadvantage: fresh artichokes can only be enjoyed the following year.
How should I care for my vegetables?
Artichokes, like all plants, love water. During growth, this vegetable should therefore be watered abundantly. Harvesting can finally take place in September, and in subsequent years even as early as June or July.
However, there is no need to be afraid of overwintering. Sufficient winter protection in the form of straw, leaves, and also stable manure (incidentally, the latter is also excellently suited for fertilizing) are welcome and ideal. The leaves and shoots are simply cut off a few centimeters above the ground from October onwards. Now the plant is loosely covered with some soil as well as the aforementioned aids. This cover can easily have a thickness of approximately 30 centimeters and protects the artichoke from a harsh winter. In April, you can finally uncover the vegetable again.
Photo by Sabine, meinhaushalt.at
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