One hundred percent of all artichokes grown commercially in the UnitedStates are grown 
in California. During the 1997-1998 crop year, artichoke acreage was 9,381 acres. Total 
crop value for the 1997-1998 crop season was more than $46 million. 

Approximately 75 percent of the state's total acreage lies within Monterey County. And 
while artichokes were ranked only 11th in crop value for this agriculturally rich area, with 
an estimated worth more than $37 million,growers point proudly to the fact that the 
artichoke is the county's Official Vegetable. 

Three-fourths of the state's artichoke acreage is located near Castroville, a town with a 
population of a little more than 5,000. Two major artichoke packers are located here, along 
with the nation's only artichoke processing plant. Is it any wonder that the townspeople 
have proclaimed Castroville "The Artichoke Center of the World," and that they celebrate 
with the annual Artichoke Festival in May? 

WHAT IS AN ARTICHOKE?
A native of the Mediterranean, the artichoke is a perennial in the thistle group of the 
sunflower (Compositae) family. In full growth, the plant spreads to cover an area about 
six feet in diameter and reaches a height of three to four feet. Its long, arching, deeply 
serrated leaves give the plant a fern-like appearance. The Green Globe cultivar accounts 
for essentially all the artichokes grown in this area. 

The "vegetable" that we eat is actually the plant's flower bud. If allowed to flower, the 
blossoms measure up to seven inches in diameter and are a beautiful violet-blue color. The 
size of the bud depends upon where it is located on the plant.  The largest are "terminal" buds 
produced at the end of the long central stems. These are the ones you are most likely to see 
from the car during a springtime drive throughout the area. Buds are smaller lower on the stem. 

LABOR-INTENSIVE CROP
The main propagation method for planting artichokes is with root sections attached to basal stem 
pieces. These cuttings which are often referred to as "stumps," are obtained from established fields 
scheduled for replanting. 

Artichoke fields are maintained in perennial culture for five to ten years. Each cropping cycle is 
initiated by "cutting back" the tops of the plants several inches below the soil surface to stimulate 
development of new shoots. 

While California artichokes are available throughout the year, peak season is March through May and 
again to a smaller degree in October. They are an extremely labor-intensive crop as the harvesting 
is done entirely by hand; and, because artichokes on the same plant mature at different times, the same 
field will be harvested every seven days during peak season. Labor represents 40 to 60 percent of the 
growing costs. 

The largest and most of the smallest artichokes are sold to the fresh market. About one-fourth of 
the crop is used forcanned artichoke hearts and bottoms (crowns) or frozen, quartered artichokes. 

GROWING CONDITIONS
The Green Globe artichoke prefers temperate climates--never too hot or cold. The central coast 
of California, where winters are relatively frost-free and summers are cool and moist with fog, is 
an ideal growing area. Here, too, are deep,  fertile, well-drained soils which promote maximum root 
development. 

GETTING TO THE HEART OF THE MATTER
The artichoke makes no concessions to those who want a quick meal. So, in this age of "fast food" 
and "quick fixes," what keeps this commodity growing? Serious artichoke eaters will tell you that 
the reason for eating an artichoke is its unique, nutty flavor. 

Most people cook the whole artichoke, and slip each leaf petal, one by one, through their teeth 
until they reach the delectable heart. Children love them because the get to eat artichokes with 
their fingers! 

The artichoke is fun to eat, and it's good for you. One 12-ounce artichoke is a good source of 
vitamin C, folate and potassium. It's low in sodium, fat-free and a dieter's delight at only 25 
calories. 

In addition to eating them "straight up," many consumers have discovered that artichokes also
make excellent additions to stir-fry and pasta dishes.