Fiesole

Family: Asteraceae Vegetable

Sink your senses into Fiesole’s richly aromatic, globe-shaped artichokes—tight, layered scales in a deep, silvery green that feel satisfyingly firm at harvest.

Expect a meaty, tender heart with a refined, nutty flavor that shines in classic globe artichoke preparations, from steaming to roasting, and makes a memorable centerpiece for warm dips and savory spreads. For home gardeners, Fiesole delivers the slow, rewarding rhythm of a 110-day season with showy plants that look as good as they taste.

Light: Full SunMaturity: 110 DaysHabit: Clumping

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	Aug 13th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	110
Sun Requirements	Full Sun
Growth Habit	Clumping
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	45
Min Night Temp (°F)	40
Harden Off (days)	7

Culinary Notes

Chef's Note

Fiesole’s firm, layered globe scales give you that satisfying peel-and-scrape moment, while the heart stays meaty and tender instead of collapsing into watery mush. Cook it hard (steam/roast) and let the bitterness resolve into a nutty, buttery finish—this is an artichoke that behaves beautifully in warm dips and spoonable spreads.

Best Uses

steam then butter-dunk for heart-forward eating
roast until the outer scales go bronzed and smoky, then scrape and dip
braise or simmer in lemon-garlic broth for a warming, savory spread base
warm artichoke dip or puree for sandwiches—scales down into a thick, spoonable texture

Flavor Profile

nutty, grassy depth meaty, tender heart silvery-leaf bitterness that sweetens with cooking tight, layered bite that softens into silky edges

Kitchen Pairings

lemon garlic parmesan butter olive oil white wine

Frequently Asked Questions

What pest or disease commonly affects Cynara scolymus (artichoke), and what’s the best home-garden treatment?

Artichokes (Cynara scolymus) are especially prone to fungal leaf problems such as botrytis/gray mold, which shows up as gray-brown patches on leaves and stems in cool, humid weather. Remove and discard affected leaves immediately, improve airflow by spacing plants and pruning crowded growth, and avoid overhead watering. If it keeps spreading, use a labeled organic fungicide containing copper or potassium bicarbonate and reapply according to the label when conditions remain humid.

How often should I water Cynara scolymus during the main growing phase, and what soil moisture should I maintain?

During active growth (from establishing until harvest), keep the root zone evenly moist but not waterlogged—aim for soil that stays slightly damp 1–2 inches down. In most home gardens this is about 1–2 inches of water per week, increasing during hot spells and decreasing if it rains. Use drip irrigation and water early so the crown and lower leaves dry quickly, which reduces fungal leaf disease.

How can I tell when Cynara scolymus artichokes are ready to harvest?

Harvest when the buds are full-sized and the bracts are tight—capitula should feel firm and heavy, and the tips should still be tightly closed with minimal opening at the top. For many types, this is roughly 110 days from sowing/planting, but use bud appearance as the real cue. If the bracts begin to loosen or the purple flowers start to show, harvest immediately to prevent a tough, less flavorful bud.