Harvesting artichokes: how and when to harvest & preserve artichokes
With their delicious hearts and flower buds, globe artichokes are highly prized. Discover how and when to pick artichokes so that you can enjoy them at their best.
Although native to warmer parts, globe artichokes (Cynara scolymus), or French or green artichokes as they commonly known as, can also be grown here. In our climate, the globe artichoke season tends to run from early until late summer. Keep reading to learn not only how to harvest artichokes but how to preserve and store them.
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Harvesting artichokes: when and how
If you are wondering when to harvest globe artichokes, our artichoke season tends to run from June until late August, with July often being the most productive month. However, globe artichokes develop quickly, so you will need to keep a close eye to make sure you harvest them when they are at their best.
When are artichokes in season?
In their first year, globe artichokes can produce a small crop. However, after planting artichokes, it is advisable to remove any flower stalks that develop to encourage the plants to establish before harvesting the following year.
From their second year onward, small artichokes start developing from June onwards with a subsequent crop sometimes appearing later in the summer. For small heads to eat whole, a telltale sign of when to harvest artichokes is that they are the size of a golf ball. However, for larger globe artichokes, you can wait until they are the size of a tennis ball. Nevertheless, the artichokes must be harvested before the buds begin to open.
How to harvest artichokes and artichoke seeds
If you are wondering how to harvest an artichoke, the answer is to simply cut the stalk under the head with a pair of clean and sharp secateurs. To help preserve the artichoke heads, you can keep around 5 to 7cm of stalk attached, making your cut just above a leaf.
If you want to harvest the artichoke seeds for future sowing, the heads need to be allowed to flower and dry out before doing so. In late summer, once brown, dry and fluffy, remove the flower heads and store them in a paper bag until you are ready to harvest the seeds. You may find wearing gloves will help protect your hand from the thorns. To harvest the seeds, you can either pull the small brown-grey seeds away from the fluff or use your fingers to pull them out of the flower head. Once collected, dry the artichoke seeds in a well-ventilated room and store them in a paper envelope somewhere cool and dry. Storing damp seeds should be avoided, as they will likely develop mould and be unusable. When stored correctly, artichoke seeds can remain viable for up to 5 years. However, for the best chance of germination, they should be sown within 1 to 2 years.
Preserving artichokes
Globe artichokes are best eaten straight away. However, if you need them to last longer, you can refrigerate, freeze or even pickle artichokes. In the short term, you can store globe artichokes in the fridge for 3 to 5 days. To keep them as fresh as possible, wrap them in a damp towel before placing them in the fridge’s vegetable drawer. You can also place the artichoke stem in a glass of water like a flower, which can also help keep the head fresh until consumed.
Preserving artichokes in oil
To preserve artichokes in oil, begin by cutting the top third of the artichoke and stem off and remove the tough outer scales and fibrous choke with a spoon. Once prepared, place the artichoke in a saucepan of boiling water and white vinegar and simmer for 3 to 5 minutes or until tender. Remove the artichokes and allow to cool before placing them in a sterilised jar. Cover with oil so that the artichokes are totally submerged and seal with a sterilised lid. Once sealed, place the jar in a cool and dark room where it will keep for up to a year. Once opened, keep refrigerated and consume within 2 to 4 weeks.
Pickling artichokes
Another way of preserving artichokes is by pickling them in vinegar. To pickle artichokes, prepare them as you would for preserving in oil as above. In a large saucepan, bring a solution of vinegar, lemon juice and olive oil to the boil; you can also add bay leaves and garlic to flavour. Place the prepared artichokes into the boiling mixture and simmer until tender. Once ready, spoon the artichoke into a sterilised canning jar and cover it with the vinegar solution so that it is completely covered. Seal with a sterilised lid and place in a canner and cook as per the instructions. Once cooked, allow to cool, and remove the jars. Once cool, you can store the pickled or canned artichokes in a cool and dark place for up to 12 months. Once opened, keep refrigerated.
Freezing artichokes
You can also freeze artichokes to preserve them. However, they need to be cooked first to preserve their flavour and colour. Prepare the artichokes as above and blanch them in boiling water with some lemon juice added. You can blanch small artichokes for around 5 minutes and larger ones for around 7 to 8 minutes, before plunging them into a bowl full of ice-cold water to stop the cooking process. Once cool, dry the artichokes with a paper towel before laying on a baking tray. Place the tray in the freezer until the artichokes are frozen before placing the pieces in a freezer bag. You can safely keep frozen artichokes for 6 to 8 months.
Tip: drying artichokes is a method to preserve the flower heads to use as decorations. To dry the artichokes, tie some string around the stem and hang them upside down in a cool and dry spot until they are completely dry inside and out.
