Artichaut de Nice

Globe Artichoke

120d to harvest

Unfurling from tight, armor-plated bracts, Artichaut de Nice delivers a lush, nutty-sweet flavor with a tender, succulent heart that feels velvety to the palate. The globes mature in a stately, uniform form—deeply textured and richly colored—so they’re as satisfying to grow as they are to savor. Ideal for roasting and steaming, Artichaut de Nice shines in warm dips and savory sauces, and its firm bracts hold beautifully for pickling-style preparations.

Crop Dates

Milestone	Date
Start Indoors	Jan 21st
Last Frost	Apr 1st
Transplant / Sow Outdoors	Mar 25th
Harvest Begins	Jul 23rd
Harvest Ends	Nov 5th

Crop Details

Trait	Value
Days to Maturity	120
Sun Requirements	Full Sun
Growth Habit	Upright
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	50
Min Night Temp (°F)	40
Harden Off (days)	7

Recommended Companions

Music Garlic

Dragon Carrot Carrot

African Basil Basil

Australian Outback Basil

German Red Garlic

Juane Du Doubs Carrot

Frequently Asked Questions

Why are my Artichaut de Nice plants getting powdery white spots and dying back at the edges, and what should I do?

Powdery mildew commonly shows up on artichokes as a white, dusty coating on leaves, often starting on the lower foliage. Remove and discard the worst leaves early, then improve airflow by spacing plants and avoiding overhead watering. For control, spray a labeled sulfur or potassium bicarbonate product every 7–10 days until new growth stays clean.

How can I tell when Artichaut de Nice is ready to harvest?

Harvest when the outer bracts are tightly closed and the head feels firm, typically around 120 days after sowing/transplanting. The best timing is just before the buds start to loosen or show a hint of purple at the tips. Use a sharp knife to cut the head with a short stem (about 1–3 inches), then you’ll often get smaller side shoots after the main harvest.