Artichoke Violet de Provence - Cynara scolymus

'Violet De Provence' artichoke is a productive variety that is quite sensitive to the cold. This perennial vegetable is cultivated for its rounded, purple flower heads that turn green when ripe. They have an edible base (heart) and fleshy, oval leaves (bracts). Sow from February to March and harvest 6 to 7 months later.

Artichoke, in Latin Cynara scolymus, belongs to the Asteraceae family and the Cynara genus alongside the cardoon and the thistle. Commonly used by ancient Greeks and the Romans, it was introduced in France during the 15th century where it has since become a very popular vegetable.

Although Artichoke is a perennial, plants are often only cultivated for two or three years. The upright stems can reach a height of 2 metres. Leaves are large and deeply lobed. The immature flower buds are best picked and eaten before they enter full bloom.

A famous French comedian named Coluche used to say about artichoke "when you have finished eating, you have more in your plate than when you started." Although there may be truth in that, almost all parts of the flower head are edible. The heart and base of the leaves are often steamed and eaten with vinaigrette, while the tougher bracts can be prepared in a similar way to cardoon, by blanching them in boiling water.

Artichoke has antianemic, antitoxic, stimulating properties and contains vitamins A, B1, B2, C. It has a beneficial effect on the liver.

Artichoke likes rich and well-drained soil. Being a Mediterranean plant, it dreads humidity and frost. It will yield better results in mild climates, preferably with a mound of soil around its base to improve drainage.

Harvesting and preservation: pick the flower heads as and when required. The bracts should still be tightly packed together.

Useful tip: In areas with harsh winters, protect your plants under a thick layer of mulch. Keep a close eye on your plants as aphids love them!