I AM in awe of artichokes. These silvery, spiky, statuesque plants always draw my attention when I spot them on my gardening travels.
The dangerously-tipped, felted leaves of the edible cynara scolymus are features in their own right but it is their bulging buds of vegetative armour that really fascinate me.
Beautiful but deadly, with spikes on every scale, these most ancient of vegetables strike a stunning pose whether they are grown in a humble kitchen garden bed or dramatic flower border.
At some point in the summer, the buds will break and erupt into vivid purple, powder-brush flowers that are magnets to bees but somehow less striking to the spectator.
Culinary connoisseurs will be waiting to catch them before this happens, just at the point when the gastronomic potential of the artichokes hidden heart is at its height .
I confess that I am less a fan of the artichoke as an edible vegetable than as a horticultural high-point but that has not stopped me from striving for many years to grow one of my own.
Each year, I have managed to nurture a seed or two into a strong and sturdy slip, of softest, silvery grey, packed with promise and each winter I have lost them to either the cold, or the wet, or the ravages of whatever creatures have taken a liking to them.
I must try harder.
Alternatively, I could try growing from ready-rooted suckers in the spring, as recommended by most horticulturists, who suggest that growing from seed is long-winded and not particularly reliable.
Artichokes need a rich planting site, in a sunny spot, with plenty of space for them to spread they can grow to 5ft tall and about 4ft across.
During their first year, plants need to put all their energy into growing, and buds should be removed as they form.
In the second year, allow the edible heads to develop for harvesting in summer.
Pick the top bud first, when it is large and swollen, but before the scales have started to open, and cut off with a few centimetres of stem attached.
Pick the side buds when they have reached a decent size.
Cut back stems in autumn and protect the crown over winter with a thick mulch of bark chippings, straw or similar material.
In early spring add a mulch of well-rotted manure to boost growth.
Green Globe is probably the best-known variety, with big green heads, but there are especially attractive purple-headed varieties available, including Violetta di Chioggia and Violetta Precoce.
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