Artichoke garlics are the most commonly grown commercial garlics in the world. Commercial cultivars can be quite pungent and acrid – but the provincial cultivars (one’s we keep) have incredible complex flavours and are the only garlic I use for sauteeing, slow food and all Italian dishes, including pasta and pestos.
Their incredible oils and strength of flavour sweeten and persist in oil cooking and longer cooking styles, making these garlics an essential part of your garden.
Not the best for roasting (as you need a sweeter garlic), however their sharp, piquant flavours are essential as Winter Cookers.
As a softneck, they will often have two to three layers of irregular shaped cloves, larger on the outside and progressively smaller toward the middle.
The French and Italian cultivars are always stronger, sharper and more piquant in nature (with cream clove colours) compared to the Central and Western Artichokes that are more rounded and richer in flavour (with purple white cloves).
Producing between 9-16 cloves per large bulb. They can be grown throughout Australia, however only in cooler or elevated parts of QLD or with careful vernalisation.
These can also be Spring planted, but will produce a smaller bulb at harvest.