ARTICHOKE, GLOBE (Cynara scolymus)
This is quite different from the Chinese and Jerusalem artichokes. The portion that is eaten is the flower head of scales or bracts.
The plant is a perennial and is so imposing and decorative in appearance that it is frequently grown in the flower border. Well formed flower heads, not over developed, are gathered for the vegetable dish.
Globe artichokes may be raised from seed sown in March in a temperature of 55° to 65°, or fresh stock can be raised from offshoots of older plants. Propagation by offshoots is preferable, as in this way the best varieties are obtained,being of mixed quality.
Deeply-dug, richis essential for good cultivation. The rooted suckers or new plants are set out about the second week in April, in groups of three, in. apart, with about 4! ft. between each group. During dry weather the plants benefit from a mulch of stable manure and occasional waterings. Flower stems should not be allowed to grow during the first season, but during the second year the “chokes” will be of excellent quality.
Each autumn the old dead leaves are removed and the crowns covered with dried bracken and hazel sticks. A light dressing of decayed manure is also added, and forked in. Globe artichokes will continue to bear fine serviceable heads for five or six years after planting.
The best variety for the table is “Large Green Globe,” which has rounded segments without prickles.
If Globe artichokes are cultivated for exhibition, the heads staged should be of even size, fresh, well coloured, and not too old, that is, close and firm.