Page 8 - nov21

Julia’s veggies - Artichokes Healthy Growing, Healthy Eating

The theme for this issue is rockeries and so I thought globe artichokes would fit in well. Why?

Because they are such a beautiful perennial plant, growing up to two metres high and almost
as wide so you could include it in the rockery or flower gardens as a focal plant. They can be
grown in large pots too. Artichokes are very hardy, and can grow in poor soil and withstand
Botswana’s hot summers as long as they get a good watering. They are a Mediterranean vegetable
and according to Jane Griffiths, “The name artichoke is derived from the Italian ‘árticocco’,
meaning pinecone …” and you can see the similarity in the photographs below. by Julia Farmer

Pics of Purple globe artichoke, Green globe artichoke ready for harvesting, and an artichoke flower. J.F

How to grow: It is not so easy to find the precious seeds or get them to germinate, but it is
possible to get seedlings from Hydro Organics opposite Landmark in Gaborone. Artichokes like
to be grown in full sun in moist well draining soil with plenty of organic material incorporated.
They will need to be watered regularly especially during the first year of growth and while they are
producing the flower bud. Artichokes can live up to fifteen years but it is a good idea to divide them
every three years for optimum vegetable production.
When to grow & How to harvest: Seeds can be planted in trays and kept in a

greenhouse towards the end of winter (mid-July). Plant out seedlings in early spring (after all sign of
frost has gone) so that they get established before it gets too hot. Do not start harvesting until the
second year after planting. Look out for the central bud appearing in early October which will ripen
first. Other smaller artichoke buds will then start growing around the central one and as the years go
by the number will increase until the plant is fully grown. Cut off the heads with a knife while the
bud is still compact, just before it starts to open. The heads are best eaten fresh but can be stored in
a refrigerator for up to two weeks (rinse and place them in a plastic bag first).
How & Why to eat: This is where globe artichokes are in a class of their own and
eating them is a labour of love! Boil the artichokes in water with a little salt for about 30
minutes until they are tender. Remove the tough outer leaves and pull off the inner leaves
one by one, scraping off the soft fleshy part with your teeth. It is a good idea to make a dip
using yoghurt or mayonnaise as a base, and dip each leaf into to it before eating. When you
get to the centre, remove the thistle-like fluff and enjoy the choke at the heart of the artichoke.
Finely chopped artichoke hearts can also be added to dips or you can preserve... cont. pg 9.