Several opinions exist regarding the origins of native artichokes, but most historians agree that it became quite popular in Mediterranean countries and gradually spread outward. In warm climates, artichokes grow well if they have plenty of room to allow roots to spread and the shrub-like bush to expand. They need deep, well-drained soil and regular fertilizing for the large buds to form. The nutritional value is exceptional: high in fiber, Viatmins A, B, C and minerals, it also lacks fat and cholesterol.
The edible flower bud is consumed by eating the bottoms of the leaves, or bracts. The heart is the base of the flowering part, and the form is firm and round. When left in gardens or fields to flower, the leaves open wider and the large, purple blossom unfolds. Bending the stalk on the artichoke plant and letting the flower dry fully will allow you to harvest the seeds hidden therein.
After the seed heads have dried, pry apart the fuzzy inner section. The seeds are underneath. You can get them out by gently tapping the flower head into your hand or a paper sack. Another option is to leave the flower upright and cover it with very fine netting or nylon. Rather than the wind taking the seeds after they've dried, they'll catch inside the fabric.
To plant seeds, they should ideally be collected from the best tasting and strongest plants. Some growers will mark the best plants to later select seeds from or will select side shoots from healthy plants. The seeds are then planted in new rows of light, compost-amended soil and mulched. You can grow one or more of these plants outdoors if you live in an area where they will get plenty of sunshine.