“Other” Vegetable Tracker

Quick Links: How & Where to Grow | Temperature | How to Care For | Harvest Signs | Harvesting | Pruning | Pests | Companions | Varieties | Preservation | Recipes | Michigan Tips | Fun Facts

🌱 How & Where to Grow Artichokes:

• Start seeds 12 weeks before last frost – they need a LONG season!
• Vernalization required: Expose seedlings to 50°F for 10-14 days.
• Space plants 3-4 feet apart – they grow huge!
• Transplant after danger of frost passes.
• Sunlight: Full sun (6-8 hours) essential.
• Soil Type: Rich, well-drained soil with pH 6.5-7.0.
• Soil Amendment: Heavy feeder – needs rich, composted soil.

Artichokes are the ultimate gourmet challenge in Michigan – success requires perfect timing and care!
 

🌡️ Temperature Guidance:

Need vernalization at 50°F. Grow best 60-70°F. Annual in Michigan.

• Vernalization: 250+ hours below 50°F triggers budding.
• Growing temp: Optimal 60-70°F days, 50-60°F nights.
• Heat stress: Above 80°F causes tough, bitter buds.
• Frost sensitivity: Dies at 25°F – grown as annual in Michigan.
• Cool coastal climates ideal – Michigan summers often too hot!

Michigan’s variable climate makes artichokes challenging – treat as ambitious annuals!
 

💧 How to Care for:

• Consistent Moisture: Critical – 1-2 inches weekly minimum.
• Watering: Deep watering essential for deep roots.
• Mulch: 3-4 inches to keep roots cool and moist.
• Fertilizer: Feed every 2 weeks with balanced fertilizer.
• Wind protection: Stake plants – large leaves catch wind.

📏 Harvest Signs:

Buds 3-4 inches diameter. Tight scales. Harvest before flowering!

• Size: Primary buds 3-4 inches, secondary 1-3 inches.
• Appearance: Tight, compact scales (bracts).
• Timing: Cut while scales still closed tightly.
• Too late: Purple flowers appear if left too long.
• Primary bud develops first, followed by smaller secondary buds.

Don’t wait too long – artichokes go from perfect to flowering quickly!
 

🧺 Harvesting:

Cut with 2-3 inches stem. Use sharp knife. Harvest before scales open.

• Cut stem at an angle 2-3 inches below bud.
• Primary first: Harvest central bud when full-sized.
• Secondary buds: Develop after primary removed.
• Morning harvest: Best quality when cool.
• Handle carefully: Spiny varieties have sharp thorns!

✂️ Pruning:

Remove lower leaves. Cut spent stalks. Divide in zones 7+.

• Lower leaves: Remove yellowing leaves for airflow.
• After harvest: Cut stalk to encourage secondary buds.
• Fall cleanup: In Michigan, remove entire plant before frost.
• Perennial zones: Cut to ground after frost (zones 7+).
• Division: Not applicable in Michigan – grown as annuals.

🪲 Michigan Pests:

Aphids, slugs, earwigs. Generally pest-free in Michigan!

• Aphids: Black or green clusters – blast with water.
• Slugs: Hide in developing buds – check carefully.
• Earwigs: Enter buds – shake before cooking.
• Powdery mildew: In humid weather – space well.
• Short season limits pest problems in Michigan!

🫱🏽‍🫲🏼 Companions:

Good with sunflowers, tarragon, peas. Needs space – grows 4 feet wide!

• Sunflowers: Similar height and sun needs.
• Tarragon: May improve growth and flavor.
• Peas: Fix nitrogen for hungry artichokes.
• Avoid: Plants that need frequent cultivation.
• Space hog: Give plenty of room – they’re huge!

🌿 Varieties:

‘Imperial Star’, ‘Green Globe’, ‘Colorado Star’, ‘Tavor’.

• ‘Imperial Star’: 90 days, bred for annual production, best for Michigan.
• ‘Green Globe’: 120 days, traditional variety, needs long season.
• ‘Colorado Star’: 90 days, purple-tinged, cold adapted.
• ‘Tavor’: 90 days, thornless, uniform production.
• Choose early varieties for Michigan’s short season!

🫙 Preservation:

Fresh 1 week. Freeze hearts. Marinate. Pressure can only.

• Fresh storage: Refrigerate with stems in water, 5-7 days.
• Freezing: Blanch cleaned hearts 7 minutes, freeze.
• Marinating: Cook, clean, marinate in oil and herbs.
• Pressure canning: Only safe method – follow tested recipes.
• Drying: Not recommended – poor quality.

🧑🏽‍🍳 Recipes:

Steamed with butter, stuffed artichokes, grilled baby artichokes, spinach-artichoke dip.

• Classic steamed artichokes with lemon butter.
• Italian stuffed artichokes with breadcrumbs and herbs.
• Grilled baby artichokes with garlic oil.
• Artichoke heart pizza with sun-dried tomatoes.
• Famous spinach and artichoke dip.

✋🏼 Michigan Tips:

• Start seeds by January 15 – they need 12+ weeks!
• Vernalize in cold frame or refrigerator.
• Choose ‘Imperial Star’ – bred for annual production.
• Consider container growing for mobility.
• Michigan’s short season means small harvests.
• More novelty than production crop here!

🧠 Fun Facts:

• Artichokes are actually flower buds – we eat immature flowers!
• California produces 99% of U.S. commercial artichokes.
• Ancient Greeks and Romans considered them aphrodisiacs.
• Marilyn Monroe was crowned California’s first Artichoke Queen in 1949!
• The heart is actually the flower base, not a true heart.
• One large artichoke has only 60 calories but 7 grams of fiber.
• Artichokes are one of the oldest cultivated vegetables – 3,000+ years!
• They’re technically thistles – related to cardoons and sunflowers.