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Growing artichokes in your own garden is not difficult. But when is the right time to harvest the Mediterranean vegetables and how can you store them?
The origin of the artichoke (Cynara cardunculus, syn. Cynara scolymus) is originally in the Mediterranean region. With the right approach, it is still possible to grow flowering vegetables in our latitudes and even get them through the winter. In late summer it is time for the harvest. But how do you actually know that artichokes are ready to be harvested and what is the best way to store them? We answer these questions here.
Harvesting artichokes: harvest time and procedure
Since the artichoke is a vegetable where the inflorescence is eaten rather than the fruit, the right time to harvest is not always entirely clear. The following tips should help you to recognize the harvest time and to harvest artichokes correctly.
Harvest time for artichokes
The harvest season for artichokes basically depends on the age of the plant. The following applies: If the plant is grown for the first year, you can expect a harvest from the end of August to September. If the artichoke has been in the bed for more than a year, the first buds will be ripe by the end of July. You can recognize artichokes that are ready to harvest by the fact that the flower heads are compact and firm and by the brownish flower tips. The inflorescence is always harvested before it opens. If you wait too long, it can open up very quickly and the artichoke, ready for harvest, turns into a handsome flower. Once she starts flowering, it's too late to harvest. We recommend leaving the flower standing anyway. On the one hand, the sight of the large violet flowers is worthwhile, on the other hand, pollinators such as bumblebees are very happy about the rich blooms.
You can recognize a ripe artichoke by these criteria:
- Compact and firm flower head
- Unopened Flower
- Brownish flower spikes
Procedure for harvesting artichokes
The most important ruleWhen harvesting artichokes, cut off the flower head relatively low on the stem. This allows the flower bud to be supplied with water for a while. This measure extends the shelf life of the artichoke.
Store artichokes correctly
Artichokes should not be stored for too long. If the fresh flower heads are stored without refrigeration, they dry out quickly and the pulp is no longer edible. However, there are a few options for keeping artichokes fresh. This allows you to eat the Mediterranean vegetables over a longer period of time.
Store artichokes in the fridge
For those who only want to store freshly harvested artichokes for a few days, the fridge is a good place. The lower vegetable compartment in the refrigerator is very suitable for storage. To extend the shelf life even further, you can wrap a damp cloth around the artichoke. If there is enough space in the fridge, it has also proven useful to place the head and stem in a glass of water. As a result, the artichoke absorbs more water like a flower in a vase and stays fresh longer.
Freeze Artichokes
If the artichokes are to be stored for more than a few days, they can also be frozen. To do this, proceed as follows: Cut out the heart of the artichoke and cut it into smaller pieces. Fry the pieces briefly in the pan. After the cooked artichoke has cooled, it is frozen in the freezer bag. So you can always fall back on the Mediterranean vegetables if necessary. Artichokes can be frozen for several months.
Pickle artichokes
A very popular method of preserving artichokes is pickling - preferably in oil. For this you need water, vinegar, garlic, s alt and olive oil in addition to the artichoke. And this is how it works:
- Sterilize the jar by boiling it in hot water for a few minutes.
- Wash and chop the artichoke. To do this, remove the outer leaves and stem.
- Boil the artichoke pieces in water with a little vinegar for a few minutes.
- Then skim off the pieces, let them dry briefly and s alt them well.
- Stack the artichoke pieces with the garlic in the jar so that there is no air left in themremains.
- Close the jar tightly last and store in the fridge.
If you cook artichokes this way, they can be kept for at least a week and served as a delicious antipasti.
Preserving artichokes as pesto
Artichoke pesto is a wonderful alternative for Mediterranean cuisine. To do this, boil an artichoke in water with a little lemon juice for about half an hour. Once cooked, the artichoke's outer leaves can be removed and the artichoke's pulp mashed along with toasted pine nuts, garlic, basil, s alt, and olive oil. You can also add Parmesan if you like. The finished pesto should definitely be stored in the fridge.
Would you like to grow artichokes too? In our article you will learn what to consider when planting artichokes.