15+Purple Romagna Artichoke Seeds Italian Artichoke Perennial plant USA A favorite of chefs, this Italian Artichoke grows large-hearted heads that vary in color from green to purple, and are valued for their tenderness and beautiful appearance. The plant grows fairly tall with edible flower buds, known as chokes that are 3 or 4 inches in diameter, which can be harvested in the second season. Artichokes are often eaten young, tender and raw, sliced into salads. Or when they are the size of a walnut, they are briefly fried in olive oil. Then a little water goes in and they cook until just tender. These can be marinated, used in pasta sauces or enjoyed whole. When artichokes are picked young, the stems are not hard or pithy and it’s possible to snap rather than cut them off the plant. Even the stems can be eaten by peeling off the stringy outsides and eating the soft, crisp insides with salt, like you might celery. It’s bitter and nutty. Sowing and planting: Artichokes do best in cool weather and are usually planted indoors and transplanted outdoors. They grow best in humid areas where temperature remains below 50 F for a long period of time. Start seeds indoors 6 to 8 weeks before setting outdoors. Plants require 50 F to 70 F temperatures to induce budding. Spring planting should occur as soon as soil can be worked and after the last frost, and fall planting done in September, October, and November for spring harvest. When seedlings are 2" to 4" tall, transplant them into larger pots so roots can grow properly. Protect the plants from frost. Plants become less productive in 5th and 6th year and new plants should be grown. Harvesting: If planted soon enough in the spring in warmer climates,artichokes might produce a small crop before fall. Harvest them before the petals of the choke begin to open, and the size reaches about 4 inches. Cut the heads with about 3 inches of the stem attached.Use immediately for the freshest flavor, or keep refrigerated for up to five days.