Last month, Tony and I had the opportunity to tour a two-acre plot in Lompoc dedicated to artichoke breeding. Paul, who has been breeding artichokes for the past eight years, was a true wealth of knowledge. His background is in flower breeding, which made for a natural transition into artichokes, especially under the guidance of Steve Jordan.
For those unfamiliar with the name Steve Jordan, he purchased the U.S. rights to the Lyon artichoke from a French breeder, the very variety we feature in our boxes throughout the year. He began hybridizing artichokes to resemble cabbages, with rounder, softer leaves and more “meat” than what you typically find in the grocery store. From there, he went on to work with Beachside Produce (who we source our broccoli and cauliflower from) to grow and market perennial artichokes.
Most commercially grown artichokes, including our Lyon variety, are perennials. Each plant produces flower buds (the part we eat), which are harvested before they bloom. A single plant can produce quality buds for three to five years, sometimes longer depending on conditions. New plants are propagated from cuttings, essentially divisions of a parent plant.
The field we toured serves as a testing ground, where Paul monitors the development of numerous varieties – green, purple, and hybrids of both. The lifecycle of these plants begins in a nearby greenhouse before they are “hardened off,” or gradually acclimated to outdoor conditions like sunlight, wind, and temperature fluctuations, and then transplanted into the field. Once established, the plants are closely evaluated for development and marketability: the richness of their color, the desirability of their shape, and their resistance to disease. During our visit, a few stood out, specifically plants labeled #7 and #14. If these continue to perform well, they’ll be scaled up and tested in larger plantings to determine if they’re ready for commercial production.
