Article by June

You need a  big allotment for globe artichokes, as they take up a lot of space. Most people give up growing them because they appear to be very tough and stringy. The answer  is to do what the italians do and only eat the succulent hearts.

Globe artichokes are described as perennials, but the plants last indefinitely if the old growth is cut down every year. Plant the seeds in spring in a seed tray indoors. Transfer to the allotment when about two inches high.  Plant at least three feet apart, as they grow up to six foot high. Harvest the artichokes when they are very young and the size of a tennis ball.

The more you cut them the more they grow. I cut all the leaves and fluffy centre away till only the heart is left.  Wear gloves to prepare them, as they are very prickly and leave your hands black. Put them in a pan with lemon juice to stop them discolouring. Cut into quarters.  They are excellent raw in salads, stir fried or boiled for eight minutes.

Because they grow so high, they can make a good wind break during the summer months.