Artichoke 2PK | 4.5" (19.4 oz) pot


2PK | 4.5" (19.4 oz) pot

Heirloom. This improved artichoke is such a pretty plant that it is also sold as an ornamental. Bold, deeply lobed silvery-green leaves grow in a giant rosette that can get 4 feet tall. The fleshy flower buds 2 to 5 inches in diameter borne on a tall stem from the center of the plant are the edible portion. Most artichokes grown commercially in the US come from Monterey County, California, where the weather suits them best. Our transplants should produce artichokes in the first year. If not cut, the buds open to purple thistle-like flowers. Plants are perennial in climates where winter is mild (zones 8 and 9). Cut in late summer before fruits open. Trim spent stalks back to base for new shoots.

  • Fruit size 2 to 5 inches
  • Days to maturity 120 days
  • Plant spacing 48 inches apart
  • Plant size 3 to 4 feet tall and 4 feet wide

Some Bonnie Plants varieties may not be available in your local area, due to different variables in certain regions. Also, if any variety is a limited, regional variety it will be noted on the pertinent variety page.

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At a glance

Light requirements: Full sun to part shade.

Planting: Space 4 feet apart in zones 8-11 (where it is perennial), 2 to 3 feet in colder zones.

Soil requirements: Artichoke needs well-drained, light, nutrient-rich soil. Prepare soil by working 5 inches of organic matter into an 8-inch deep and wide trench. Drainage is vital in zones where artichoke is perennial. Waterlogged soils during winter will kill plants.

Water requirements: Keep soil consistently moist throughout the growing season. Ample water is key to producing succulent flower buds.

Frost-fighting plan: Artichoke plants tolerate light frosts (28-32 ºF), but lower temperatures can damage plants. Cover seedlings or new shoots with a frost blanket to protect from late spring frosts.

Common issues: Slugs may attack young leaves, and earwigs can infest plants and buds in summer. Botrytis blight may affect leaves in late summer.

Harvesting: Harvest buds while they’re still tightly closed. In warmer zones, this will be in early to midsummer; in colder regions, harvest starts in late summer to early fall. Buds on a stem ripen from the top down. Cut the topmost buds first; remaining buds won’t grow as large as the top one. Use a sharp knife to cut stems. Harvest a short piece of stem with each bud for easier handling.

Storage: Refrigerate unwashed artichokes in a plastic bag for up to 7 days.

For more information, visit the Artichoke page in our How to Grow section.