How to Pick Artichokes Ripe From the Plant

Artichoke leaves are actually bracts that surround the flower structure inside.

Artichoke plants begin producing flower buds ripe for harvest in late summer and continue to produce until the first fall frost. The spiky leaved vegetable is actually the flower bud of a thistle plant. These buds require harvesting before they open and flower, as only the tender leaves that surround the bud and its tender core, or heart, is edible. The artichoke plant grows as a perennial; the same plants produce fresh artichokes each year, so you don't have to replant once you have an established artichoke garden.

Things You'll Need

• Knife

Instructions

1. Cut off the central flower bud once it reaches 3 to 5 inches in diameter, or is about the size of an orange, and while the pointed leaves still are closed tightly around the bud. Use a short knife to cut through the stem 2 to 3 inches beneath the bud, but leave the side buds on the plant to develop further.

2. Harvest the side buds on the stem when they are 2 to 3 inches in diameter, as they don't grow as large as the central artichoke bud. Leave 2 inches of stem attached to each artichoke.

3. Prune the entire artichoke plant stem back to the base of the plant once all the buds are harvested. The artichoke sends up new flowering stems and develops more artichokes each time you cut it back, until frost.

Tips & Warnings

• Cut off the pointed tips on the bud leaves and remove the fibrous core before you serve the artichoke.

References

• University of California Extension: Artichoke
• Utah State University Extension; Artichoke in the Garden; Dan Drost; June 2010