GROW YOUR OWN ARTICHOKES
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Sowing And Planting
- Purchase quality plants from local garden centers.Sow seed in March and April 13mm (0.5in) deep in a seedbed, sowing two or three seeds per station, with 25-30cm (10-12in) in and between the rows. Thin to leave the strongest seedling.
- Plants can also be propagated from rooted suckers, bought or taken from established plants from March-April. They should be healthy, 20-30cm (8-12in) long with at least two shoots.They can be bought as container-grown plants.
- Artichoke prefers organic, rich, fertile soils for best growth. Before planting, incorporate 4-6 inches of well composted organic matter and 1/2 pound of a complete fertilizer (16-16-8) per 100 square feet of planted area. Incorporate compost and fertilizer to a depth of 6 inches.
- Transplant to their permanent position when they are large enough to handle, with at least five true leaves, allowing 60-90cm (2-3ft) between plants. Water in well.
- Seed-grown plants usually flower the year of sowing.
- Water plants well until established, ensuring that they don't dry out in hot weather.
- Cut back stems in autumn and protect the crown over winter with a thick mulch of bark chippings, straw or other material.
- In early spring add a mulch of well-rotted manure to help boost growth.
- Keep crops weed free, mulch with well-rotted manure or similar in spring when the soil is warm and moist. Feed with 70g per sq m of general fertiliser such as Growmore or similar in spring, to increase yields.
Harvesting And Storage
- Artichokes take at least 110-150 days to reach maturity, if planting from seed and 100 days from divisions.
- In its first year, plants need to put all their energy into making growth, so remove any flower heads as they form.
- Remove buds ideally when they reach the size of a golf ball with a pair of secateurs from July, before they open and start to flower.
- After harvesting the main head, secondary heads appear, these too can be harvested, when large enough.
- Artichokes should be consumed immediately after harvesting to retain their flavour.
Few Health Benefits Of Artichokes
- Good for the Liver- Cynarin and another antioxidant, silymarin are present in artichokes which are very beneficial to the liver.
- Better Digestion- Artichokes help the digestive system. They are a natural diuretic, they aid digestion, improve gallbladder function.
- Cholesterol Reduction- Ingredients in artichoke leaves have been shown to reduce cholesterol by inhibiting HMG-CoA reductase. They raise good cholesterol (HDL) and lower bad cholesterol (LDL).
- Increased Bile Flow- The pulp of artichoke leaves contains a polyphenol antioxidant called cynarin which increases bile flow.
- Hangover Treatment- Thanks to their positive effects on the liver, many people swear by artichokes as a hangover treatment.
- Cancer Prevention and Treatment- Studies done with artichoke leaf extract have found that they induce apoptosis (cell death) and reduce cell proliferation in many different forms of cancer, including prostate cancer, leukemia, and breast cancer.
Stuffed Artichoke Recipe
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Ingredients
- 2 cup Italian Bread Crumbs
- 1 cup Locatelli Cheese (finely grated)
- 2 Large Cloves Garlic (minced)
- 1 teaspoon Dried Oregano
- 6 Artichokes
- 1/2 cup Chicken Broth
- 1/4 cup Olive Oil
- Salt
- Pepper
- Cut off tops and stems of artichokes, and steam for 30 minutes, until fork tender. Mince one of the stems.
- Preheat oven to 350F.
- In a bowl, mix together bread crumbs, cheese, garlic, minced artichoke stems, oregano, olive oil, chicken stock and a teaspoon of salt.
- In a roasting pan, arrange artichokes upright. Stuff with the breadcrumb mixture, and drizzle with olive oil to moisten filling.
- Roast for 30 minutes, until filling is golden and cooked through.
- Turn on broiler. Broil for 1-2 minutes, until bread crumbs are browned and crisp.
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