Artichoke

Cynara cardunculus var. slyvestrisis: the ancestor of the globe artichoke, var. scolymus, and the cultivated cardoon, var. altilis. The wild cardoon occurs across the Mediterranean Sea, as far east as the Black Sea, and as far west as the Canary Islands. Where this crop was first domesticated is unknown. Phylogenetic and evolutionary evidence points to the central and western Mediterranean basin. The ancient Greek philosopher Theophrastus (371 – 287 BCE) reported cultivation of the plant in Italy and Sicily, but the name used, “scolymos” was a description which could characterize any spiny thistle.

Artichoke is primarily grown as food crop for its edible buds. Outside of the U.S., it is also grown for stems and leaves. With a high biomass yield and oil content, it has potential applications as a biofuel, cooking oil, and paper pulp. The aboveground biomass in one study averaged 118.5 ton per acre, with only 7.4 ton per acre as the fruit.

Pharmaceutical compounds produced by the plant, such as flavonoids, silymarin, and cinnamic derivatives, are being studied as potential contributions to modern medicine. Artichoke leaf extracts have traditionally been used to alleviate irritable bowel syndrome, chronic albuminuria, dyspepsia, hyperlipidemia, jaundice, liver dysfunction, alcohol-induced hangovers, and snake bites. Clinical trials have suggested that extracts may alleviate symptoms associated with IBS and dyspepsia. No evidence supports the use of extracts for treating alcohol-induced hangovers. The role in other treatments is unclear. Studies testing the on the antioxidant defense system suggested effect of leaf extracts is correlated to higher plasma antioxidant capacity, but not to reductions in oxidative damage to erythrocytes.

Almost all commercial production of artichoke, on approximately 7,900 acres, occurs in California. 84% of production occurs in the Monterrey Bay area in the central coast region, with the rest occurring on the south coast and southern inland desert. 84% of production occurs in the Monterrey Bay area where artichoke is grown as a perennial. On the central coast, artichokes are mostly grown as perennials and ready to harvest in about 12 months after planting, usually from March to April. Grown as an annual, artichoke is ready to harvest in five to six months. Artichokes are a cool-season crop, hardy from USDA planting zone 6 – 9. In West and North Texas, where average climates are close to the optimum 45 – 85 F, there is great potential for ‘Imperial Star’ and‘Green Globe’ cultivars. The greatest limitation in Texas artichoke production is the hot, dry summers. Temperatures above 85 F are tolerated, but result in reduced fruit quality.

Artichoke is most commonly propagated vegetatively by stumps, or offsets, from the parent root systems. Offsets are placed about 15 cm below the soil surface, spaced at 3 m. Seed and in-vitro propagation technologies are currently being developed. Weed control is achieved mechanically, including hand weeding, until plant canopies fill in, when chemical control can be used. Growers use overhead sprinklers (usually for establishment of crop) and subsurface drip irrigation. Fertilizer requirements are moderate, with nitrogen and phosphorus recommendations around 160 – 200 lb N acre-1 per season from combined available sources. Fertigation is an increasingly common practice, as it allows frequent applications in increments as low as 10 lb N acre-1per week. Harvest typically occurs from April to June. Since heads are produced at varying times, hand harvest occurs about every 7 days. Gibberelic acid, applied at 1 gram per gallon, can be applied to encourage earliness and uniformity of buds to meet specific market demands. The harvested crop is quickly transported to cool storage (30 F with 90-95 % humidity). Perennial plants are mowed after harvest to encourage new fern development. The best practice is to replant fields every 5-10 years as plants lose their vigor due to root overcrowding and disease problems.