Artichoke

The globe artichoke (Cynara cardunculus var. scolymus) is a perennial plant in the thistle family, cultivated for its large, unopened flower buds. Native to the Mediterranean region, it has been eaten since ancient Roman times and remains a staple of Italian, Spanish, and French cooking.

The edible portion is the immature flower head: the fleshy bases of the outer leaves (bracts) and the tender heart at the centre, once the inedible ‘choke’ of developing florets is removed. Artichokes have a mild, slightly nutty, earthy flavour. Italy is the world’s largest producer, followed by Spain and Egypt. In Australia, artichokes are grown on a modest scale, primarily in Victoria and South Australia, and are available fresh in season or preserved (marinated, canned, or frozen) year-round.

Farmed Source

photograph to come — from twenty years of markets, farms and kitchens

How it's produced

Artichokes are grown as perennial crops in mild, frost-free climates with cool, foggy summers being ideal. Plants are typically propagated from root divisions or offshoots rather than seed, to ensure consistent bud quality. Each plant produces multiple flower stalks, and the buds are harvested by hand with a sharp knife before they begin to open and flower. The primary harvest runs from late winter through spring, with a smaller secondary crop sometimes possible in autumn. Plants can remain productive for five to seven years before they need replacing.

What it costs the planet (per kilo)

Carbon ≈0.5kg

Freshwater ≈130L

Land ≈0.4m²

≈ Estimated from its category — typical for vegetables, not measured for this item yet. Sources & methods →

What comes from this

Artichoke, flower bud (harvested)

Your household's take

One thumb per person, shared with your household — it steers what the wider-web shelf and the swap chips offer you. Tap again to take it back.

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