Artichokes - Look great, taste great plus Recipes (2024)

Artichokes – Look great, taste great plus recipes is all about growing this wonderful, architectural plant that brings a stylish look to your garden, and the buds from this special plant taste fantastic as well.

Planted my Artichoke seeds a few weeks ago, and right now they are sitting on my spare bedroom window, in their little peat pots, and each with two leaves and growing very well. They took their time, and need warmth and gentle watering to get them going under cover, but the amount of sunshine that comes into that bedroom has helped. Oh, for a greenhouse!! But that will come one day soon, I hope.

The type of Artichokes I have chosen have all come from Sarah Raven. The first one, Artichoke ‘Gros Vert de Laon’ is a traditional French variety, mid to late season, with big large hearts which are fat and totally delicious. They are perfect for using in a Vegetable Tempura recipe, and the scales are great for dipping in a variety of sauces. These will grow to 4 – 5 foot, and need about 3 feet between plants. Sarah Raven tells us to cut them down to the ground in summer, and they may only produce small artichokes in the first year, but cut these and eat them small, don’t allow them to grow to full size in this first year, as it will hamper the development of the plant.

In the second year, the harvest of these big hearts will be at it’s best in July, but they can be harvested from May to October. For these artichokes to be at their best for eating, pick them when the scales are tightly closed. Just carefully cut underneath the globe, and place in boiling water for 40-45 minutes until tender.

Click Here to watch Sarah Raven how to harvest and cook globe artichokes with a fresh herb and egg dipping sauce.

The other Artichoke that I have planted is this beautiful Artichoke, Violet de Provence. This is a beautiful plant, and an early globe artichoke. They are ready to eat in late May, and if picked small, the buds have no choke. If the plant is cut down to the ground (leaves and all), after you have used all the buds, it will grow again and you will have a second crop 6 – 8 weeks later. So if you plant theses two varieties, you will be able to eat Artichokes for most of the summer. Sarah also uses these plants for flower arranging, and sprays them silver to use at Christmas.

Follow the same instructions given for Gros Vert de Laon for Violet de Provence re. the harvesting. Don’t allow the buds to grow full size in the first year, harvest when small and enjoy eating them. Then, in the second year, the harvest will be most prolific in July.

Both these types of Artichokes need a well-drained rich soil, and lots of full sun. They can look stunning in a simple, large container, but remember to water them well. And, if your garden is prone to strong winds, they plants may need some help and a stake to keep them upright.

Sarah Raven also suggests that to keep something happening within the Artichoke beds year round, plant Alliums in and around the artichokes, followed by dahlias, and as one group of artichokes is cut to the ground, there is always some interest until the big plants grow for a second time. So that’s what I will do. It should be an interesting flower bed!

Now for some recipes: I have loads of recipes for Artichokes, as I wanted to enjoy the fruits of all of our labours, but here are some just to get you going.

Artichokes Braised with Garlic & Thyme Recipe

So, Artichokes not only taste great but they add a certain architectural style to your garden, whether planted in the Kitchen Garden or are used in the flower garden. Watch our for lots of Artichoke Recipes which will I will be writing up over the next few weeks. I hope you enjoy eating these unusual vegetables.