<p>70 days. This striking member of the thistle family has large silvery-green, deeply cut leaves and noble, thistle-like flowers of a rich royal purple. It can grow to 1.2m (4+ ft.) tall the first year for a stunning ornamental display. For eating in late summer, its fleshy leaf bases can be blanched when its stems are 120cm (24 in.) long (90 days from transplant), by tying the leaves together with newspaper and twine. Individual stems can then be pulled from the plant or it can be cut to the ground. The thick stems, steamed and seasoned, are an old world treat.</p><p>CULTURE: Start seed indoors early to grow really big plants, or in a greenhouse at least 5-6 weeks before last frost in individual 10cm (4 in.) pots. Transplant out 2 weeks after last frost. Plant only your best seedlings 1m (3 ft.) apart for artichoke and 2m (6 ft.) for cardoon, in full sun, with a cup of complete organic fertilizer or a shovelful of composted chicken manure under each one. On the Coast, after your first harvest, pull out the smaller, non-productive plants to make room for the even bigger plants next year. In late October, cut these back to 15cm (6 in.) and cover with a mound of straw or leaves to keep the root from freezing. Uncover in April. Rooted offshoots of these plants can be set out as new plants in the spring.<p>DISEASE: Relatively few diseases in the climate here on the Coast. <p>HARVEST: Cut the flowers before they open. The small hearts are the most tender. To prevent discoloration, rub the cut surface with lemon.<p>SEEDSPEC: Minimum germination standard: 75%. Days to emergence: 5-17. Best soil temperature for germination: 10-30 deg. C (50-85 deg. F). Approx. 20-25 seeds/g. Usual seed life: 1 year.</p><p>A favourite of gourmet gardeners, the artichoke is well suited to our mild Coastal climate, and may live for many years. They are big, handsome, grey-green plants which look lovely in the flower garden. The dried, opened flowers are stunning.</p>
