About Artichokes

Green Globe Artichoke provides the richest flavor, the most meat, and the best results in all your artichoke recipes.

Photo from Ocean Mist Golden Globe Artichokes


Globe-shaped in winter and spring

Conical in summer and fall

Green color, some purple at base in summer

Thorns prominent in summer and fall. Less developed in winter and spring.

Winter harvests may show frost damage on outer bracts, a cosmetic defect only. Frost tends to enhance nutty flavor of artichoke.



Sizes vary from "Baby" and "Cocktail" to Large, Very Large and Jumbo

Good edibility on bracts (petals)

Heavy bottom (heart) relative to size

All marketed sizes are mature



Year-round availability with a spring peak period


Method of Propagation:

Cloned from root stock

Geographic Area:

Central coast of California with a heavy concentration near Castroville.



Refrigerate at 34 degrees F. (0 degrees C) - best kept in a plastic bag

Keep moist -- 95% humidity



Rise well.

Cut off top 1/4 of artichoke



Stand prepared artichoke in pan with about 3 inches of water to which 1 to 3 tablespoons lemon juice have been added. Oil and spices may be added as desired. Cover and boil gently 25 to 45 minutes (depending on the size of the artichoke). You can judge the doneness by sticking a fork in the base - or, by plucking off a petal and feeling it).

Drain upside down.


Place prepared artichoke on rack above boiling water. Cover and steam 20 to 45 minutes, or until done.


Place prepared artichoke upside down in microwave-safe covered dish with 1/4 cup water. Cook at high power 5 to 7 minutes. To cook four artichokes, add 1/2 cup water and cook for 12 to 15 minutes. Let stand 2 minutes. When done, petal near center will pull out easily.

Artichoke World
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Pelican Market Place