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Available as early as 1825 from seedsmen such as Sinclair & Moore of Baltimore, MD. This hardy variety of artichoke is productive even in climates as cool as zone 3.
This variety works for:
When cooking your artichokes, add some salt and lemon juice or vinegar to the water to prevent browning. Serve the cooked artichokes whole with sauces like hollandaise, butter, or aioli for dipping. To eat the leaves, remove them one at a time and dip the fleshy base in a sauce of your choosing (discard the upper part of the leaf).
Artichokes are prized for their "hearts" - the tender leaves found a the center of the unopened flower bud. They are delicious on pizza with olives, mushrooms, and prosciutto. Try combining them with potatoes, carrots, onion, and lamb or spinach and soft cheeses.
Instructions - Sow seeds indoors ¼" deep. Plant outdoors after danger of frost has passed but the days are still cool. Fertilize liberally for best results. An annual in zones 3-6 (vernalization recommended) or perennial in zones 7+.