Emerald Globe Artichoke

daryljurassic

15 years ago

How do I tell if my artichokes are ripe?

Here is a link that might be useful: {{gwi:92561}}

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Comments (5)

therealtrooper
15 years ago
well that one is on its way to blooming...they are eating before they ripen all the way...they do make a beautiful flower if you let them.
daryljurassic
Original Author
15 years ago
Thats what I was thinking...Luckily the rest are not so mature. First time growing these. The seed packet said 180-360 days. I'm about 180 days at this point. I guess I'll let that one flower and keep a closer eye on the rest. If anyone has any suggestions on how to prepare them, let me know...
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Mine are outside taking advantage of the appropriate temperatures for vernalization. They look pretty similar to last week since the cold has slowed their growth. Supposed to be putting up the hoop house this week, so then I can have them out there. Stuff, yours really should be bigger, mine were started January 17 and 23. I think your container is maybe too shallow. Why not pick the best and give them their own pots? My experience is limited, but I feel like slowing their root growth early on can have bad consequences later. Mine are grown under lights in an unheated plant room without bottom heat (I generally use the bottom heat only for tomatoes and peppers). I guess the temperature in that room is usually near 60ÃÂ°, give or take a bit. Looking back at your pictures, something is off, yours haven't grown but a tiny bit in 3 weeks. Cheers!
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I've had good luck vernalizing young Imperial Star artichoke plants in the refrigerator in past years. I think it's more reliable than leaving it up to Mother Nature, at least in Michigan's variable (wierd!) climate. I do it when they have about 6 leaves and are about 4 inches tall. If all went well, I got them sown on time (early March), germination was prompt, etc., it should now be early/mid May. I let them get a little on the dry side but not wilted, since moisture is the enemy in this operation. I like to dust the foliage of each plant with a little Gold Bond type medicated body powder -- the zinc oxide and plant essential oils are fungicidal -- be sure to get some down into the crown of the plant. Then, I wrap each transplant individually (note, no pot on these, I grow them in cell trays and just pull them from the cells) in a paper towel or napkin, and pack them into a big ziplock bag. Then, seal it up. This goes in the bottom of the fridge for 10-14 days. During this time, they will turn somewhat yellow, they will curve up in response to gravity, and when they come out, will look kind of sad. But, as long as they are kept reasonably dry, they won't rot and dry. It is a GOOD IDEA to pull them out every few days and inspect, so that you don't have a nasty surprise of rotten plants at the end of this process. If rot does start, pull off the damaged leaves, dust with more Gold Bond, and repack in fresh, dry paper towels. You could probably save some of the little packs of silica gel from clothing, shoes, electronics to throw into the ziplock to help control the moisture during this vernalization. After the 10 days minimum, pull them out, repot them into about 4 inch pots, water them well, and stick them in the shade for 24 hours to recover. Then, I put them in the greenhouse and really baby them for a few weeks. At this point, it's probably mid June, about Flag Day, and they need to go into really rich, well-drained, well prepared ground or very large containers (the rope-handled utility tubs are a great size and are relatively cheap and durable as planters). They like a lot of fertilizer and water (but not soggy soil, or they'll rot). You should start seeing blossom initiation in mid/late July or early August, and will get artichokes into October. This has worked for me in the past. Hope this helps.
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kris
15 years ago
I love artichokes:

Place them in any steaming apparatus or a pot with water and boil/steam for about an hour or until the leaves pull off easily and the flesh tastes tender. Then dip the leaves in butter and enjoy.

Stuffed artichokes.

For a few artichokes, chop the stem off so the base is flat, peal the stem like you would peal broccoli stems to get the stringy tough stuff off. Toss the stems in a food processor with a couple cloves of garlic, and a good handful of parsley (you can add more or less parsley to stretch the stuffing), salt and pepper and mince everything up, add some olive oil to make everything come together..kinda like making pesto. Then hold the base of the artichoke and bang the top against the countertop. Hit is good and hard a couple times, and the flower will open up some. Then stuff the stuffing inside the flower (usually a couple tablespoons or so per artichoke) Place the artichokes in a steamer/pan to boil/steam. Drizzle with olive oil and salt and boil/steam. These you can eat plain or with melted butter as above.

Happy eating,

Kristi
daryljurassic
Original Author
15 years ago
Thx Kristi. I'm familar with the hearts of course, but wasn't sure how to prepare/eat... the leaves. I have one ready to pick so I will try the steam/butter recipe tonight. I have a total of seven plants. Not sure how many to expect per plant. Some are just starting to form but there is one plant that has three and another that has four out at this point - at different stages. Shouldn't be long though.
Rodolph
9 years ago
We in the Middle East prepare the artichoke differently. We use several methods for that but in most of them, we dip them when stewed in a mixture of mashed garlic, salt, lemon juice and olive oil. Then we peel off the leafs and eat the lower portion. The heart is then eaten seperately after removing the flower hairs.
We also chop the heart then clean the flower, and do the heart as salad after stewing or even green.
We also use the green heart and fill it With the French Gratin recipe.

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Emerald Globe Artichoke

Comments (5)

therealtrooper

daryljurassic
Original Author

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kris

daryljurassic
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Emerald Globe Artichoke

Comments (5)

therealtrooper

daryljurassicOriginal Author

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kris

daryljurassicOriginal Author

Rodolph

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daryljurassic
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