Opera

Family: Asteraceae Vegetable

Succulent, globe-topped artichokes of ‘Opera’ arrive with a regal, tightly layered crown—tender at the heart and richly flavored with a gentle, nutty depth.

Expect firm, meaty bracts wrapped in a satin sheen, their color shifting from cool blue-green to deeper, smoky tones as they mature. Ideal for showcasing in bold preparations—roast for caramelized edges, steam for a classic centerpiece, or feature in elegant dips and spreads where their distinctive character shines.

Light: Full SunMaturity: 85 DaysHabit: Upright

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	Jul 19th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	85
Sun Requirements	Full Sun
Growth Habit	Upright
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	45
Min Night Temp (°F)	28
Harden Off (days)	7

Culinary Notes

Chef's Note

Opera artichokes hit that sweet spot—tightly layered bracts stay meaty, while the heart cooks into something creamy and scrape-able rather than watery. Roast for bronze edges and a nuttier, almost toasted bitterness, or steam them and lean hard into lemon, garlic, and butter so the herbal bite lands bright.

Best Uses

steam-and-scrape centerpiece with lemon-garlic mayo
roast until the outer bracts bronze for maximum caramelized crunch
whip the hearts into a thick, silky dip (with Parm and olive oil)
chop for gratin or layered pasta where the bitterness plays nice with fat

Flavor Profile

nutty, gently sweet earthiness firm, meaty bracts with a tender, creamy heart clean herbal bitterness that mellows with heat slightly smoky, toasted notes at the edges

Kitchen Pairings

lemon garlic parmesan olive oil burrata butter

Frequently Asked Questions

What pest or disease commonly affects artichokes (Cynara cardunculus var. scolymus), and how do I treat it?

Artichokes often develop crown rot and leaf spot in wet, cool conditions; look for dark, collapsing crown tissue or brown spotting with yellowing leaves. Remove and destroy infected leaves/crowns, improve airflow by spacing plants, and avoid wetting foliage when watering. If problems persist, apply a labeled fungicide for leaf spot/crown rot and keep the base of the plant drier by mulching only around (not over) the crown.

How often should I water artichokes during the main growing phase, and what soil moisture target should I aim for?

During active growth (roughly the months leading to harvest), keep soil consistently moist but not soggy—aim for evenly damp soil down in the root zone. Water deeply about 1–2 times per week depending on heat, letting the top 1–2 inches dry slightly between waterings to prevent crown rot. Mulch helps stabilize moisture around the crown while still allowing excess surface water to drain.

How can I tell when artichokes are ready to harvest (Cynara cardunculus var. scolymus)?

Harvest when the buds reach full size and the bracts are tight and firm, before the center begins to open or show purple. You should be able to bend a lower bract slightly without it snapping, and the bud should feel heavy for its size. Expect about 85 days from planting under typical conditions, with best quality typically when harvested in the morning and used soon after cutting.