Large, round-headed purple chokes, tender and tasty, perfect for warm season areas, or grow with shelter. So popular with chefs, and is a coveted, Italian heirloom. Tender and spiny. Small buds with oblong shape. Varies from green tinged with purple to mostly purple with green tips. Culture: Artichoke needs well-drained, light, nutrient-rich soil. Harvest: Harvest buds while they’re still tightly closed. In warmer zones, this will be early to midsummer; in colder regions, harvest starts in late summer to early fall. Buds on a stem ripen from the top down. Cut the topmost buds first; remaining buds won’t grow as large as the top one. Use a sharp knife to cut stems. Harvest a short piece of stem with each bud for easier handling.