Sow artichoke seeds indoors from February to April. Use small pots or modules filled with a good quality seed compost, sowing one seed per cell and covering lightly. Keep them somewhere bright and warm and you should see germination within a couple of weeks. Once seedlings are large enough to handle, pot them on individually and grow them on somewhere cool and bright to avoid legginess. Harden them off gradually before planting outside after the last frost.

Choose a sunny, sheltered spot with rich, well‑drained soil, and give each plant plenty of space, they grow into big, architectural beauties. Plant them deeply and water well to help them establish. Through the season, keep them consistently watered, mulch around the base to retain moisture, and feed occasionally to support strong growth. In their first year, it’s best to remove any flower buds so the plant can put its energy into building a strong crown.

From the second year onwards, you’ll get your first proper harvest. Buds are ready from May to August, depending on your climate and how early the season warms up. Cut them while they’re still tight and firm, before the scales begin to open — that’s when they’re at their sweetest and most tender. After flowering, cut back the spent stems and mulch again in autumn to protect the crown for the following year.