Artichoke Garlic is a sub-category of garlics in the softneck garlic group.
The garlics in this sub-category are hardy and vigorous. Above ground, they have broader leaves than other groups of garlic, and normally don’t produce a seed head.
The large, uneven bulbs are 2 to 3 inches (5 to 7 1/2 cm) wide with skin that is often yellowish.
The cloves overlap each other in layers like an artichoke, thus the name.
Inside, there are 3 to 5 clove layers. Cloves on the outside layers are larger than the ones at the centre. In all, there will be 12 to 20 or 24 cloves per bulb.
The flesh of the cloves is usually off-white, with some pink or brown blush.
The cloves are better raw than cooked, and have a mild flavour that is good for eating raw.
The cloves are somewhat harder to peel than other garlics, but it’s because of this tightly-clinging skin that they have a good storage life.
Artichoke Garlics are one of the most prevalent varieties grown in California, where they will be called “California Early” or “California Late.”
Garlic in the Artichoke Garlic group will have a storage life of 9 to 12 months.
Even though Artichoke Garlic is in the Softneck group of garlics, it is actually thought to be derived from the Rocambole group of Hardneck Garlics.
- Asiatic Garlic
- Bianca Garlic
- California Early Artichoke Garlic
- California Late Artichoke Garlic
- Chengdu Garlic
- Chet’s Italian Red Artichoke Garlic
- Inchelium Red Artichoke Garlic
- Lorz Italian Artichoke Garlic
- Polish White Garlic
- Red Toch Artichoke Garlic
- Simonetti Artichoke Garlic
- Transylvanian Garlic
- Turban Garlic