General Description/History

See ‘Varieties’ below.

The size of a Globe artichoke does not necessarily indicate quality. Select those with tight, compact, heavy heads that yield slightly to pressure. Leaves should be a green, purple or bronze colour. Avoid artichokes with opened out, curled or dry looking leaves.

When selecting Jerusalem artichokes choose clean, hard, larger sized tubers.

The Globe artichoke has a delicate nutty flavour causing it to be prized in salads or hors-d’oeuvres. It can be eaten in its entirety or each leaf pulled off and dipped into a sauce. It can be served as a hot vegetable with butter or special sauce such as hollandaise, bechamel or spicy vinaigrette or served cold. It can also be used as an entree or main course after filling it with seafood, chicken, vegetables, meat or cheese. Artichokes can be added raw, whole, sliced or quartered to stews, casseroles and soups. In addition, the Globe artichoke can be cooked, chilled and sliced to be used in salads.

Any size artichoke may be boiled or steamed. Small artichokes are better for pickling, stews and casseroles. Medium-sized ones are good choices for salads and large ones for stuffing and serving as an entree. Several artichokes can be cooked at once, then refrigerated in a covered container for use over several days.

Fresh artichokes should be cooked thoroughly in water until obviously tender, which can be tested with a skewer or fork, and served whole. Eating commences by pulling off the outer leaves one at a time. The tender fleshy base is then usually dipped into a sauce, and drawn through the teeth to scrape off the soft edible surface. The remainder of the leaf is discarded.

The outer leaves are removed and consumed successively until the inner cone of light-coloured leaves is reached. The tips of these leaves can also be eaten. Once the leaf-cone is removed, the fuzzy core or choke can be seen. This is not eaten and should be lifted out and discarded. The dense, fleshy heart which remains can be eaten completely.

Jerusalem artichokes can be used in the same way as other tubers i.e. potato and taro; steamed, boiled or baked.

Propagation is usually by offshoots or pieces of the old crown with the stem attached. Offshoots are selected from high quality parent plants and removed when about 30 to 45cm (12 to 18in) high, retaining as much root system as possible. If the planting material is not set out immediately, it should be stored in a moist, cool place. Before planting, the tops of the new plants are pruned back moderately. The usual practice is to re-plant new areas annually.

Propagation from seed is not recommended. Seedlings show great variability with a high proportion of the plants producing small buds of poor quality.

Planting in the milder, frost-free areas usually extends through July and August. In cooler localities, plantings are made from late August when frost injury is less likely to occur.

Artichokes require rich, well drained soil. As the plants develop, care should be taken in the use of implements between rows; the roots rapidly spread through the top foot of soil and are easily injured.

The Globe artichoke is sensitive to soil moisture deficiencies and irrigation facilities are essential for commercial production. Any lack of moisture, particularly when buds are forming, will produce loose flower heads of inferior quality.

For spring to midsummer production, fairly regular irrigation is necessary to maintain growth during the normally dry weather experienced after planting.

Discovered centuries ago by hungry Arabs who found that certain thistles tasted good. Artichokes were cultivated first in Italy in the 15th century. Gradually, the artichoke spread to other sections of Europe and then to the colonies settled by Europeans.

Nutritional Value:

Artichokes are a good source of vitamin C and thiamine and contain some dietary fibre, calcium, phosphorus, niacin and potassium. 90kJ/100g.

Storage/Handling:

0°C and 90 -100% relative humidity.

Consumer Storage: Globe artichokes should be stored in an airtight plastic bag, in the refrigerator crisper. Store Jerusalem artichokes in a cool, dry place.

Interesting Facts and Myths?

The Jerusalem artichoke is not an artichoke, nor does it come from Jerusalem: It’s from America and is part of the sunflower family.

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Growing Areas: 

NSW – Camden, Dareton, Windsor
VIC – Werribee SA Adelaide Plains
WA – Perth Metropolitan Outer Areas