The silvery, deep leaves and large head of the artichoke exudes a Mediterranean charm. The artichoke heads can be harvested from July on when the flower buds have not opened yet.
Only the lower portion of the head and the "heart" of the artichoke can be eaten. Even if they can't be eaten, the blue violet flowers of the blooming artichokes are beautiful to look at. Artichokes need lots of space and are very sensitive to frost, and regular fertilization is essential. During the winter they should be placed in a bright, cool room.
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