An artichoke for gourmets
Rustic variety, well adapted to cool regions. The artichoke violet de provence is best eaten small in a dish called poivrade. This variety of artichokes produce small green purple artichokes that are loved by chefs and gourmets when picked young and tender and are served usually grilled or sautéed as an accompaniment to meat or fish.
Scientific Name: Cynara cardunculus
Plant Life Cycle: Perennial
Optimal Germination Temperature: 20-22 °C
Germination time in days: 15-30 days
Indicative Days to maturity: 90-120 days
Sunlight: Full sun
Soil requirement: Fertile, rich in organic matter, well drained.
Sowing and cultivation: Sow either indoors or outdoors in March or April, directly in the garden. If growing them outdoors, sow two or three seeds every 25–30cm , sow seeds 1 cm deep, 10 seeds per foot. Thin seedlings to 60-80 cm apart in each direction. If planted in the spring, harvest from August or the following year.
