<p>These productive plants can grow to 1-1.5m (3-5 ft.) wide and tall, bearing their thistle-like flowers by mid-August of the first year. The artichokes are deep green with some purple tints, with thick, flavourful hearts 5-10cm (2-4 in.) in diameter.</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>
