Globe artichoke Grown by Guy Singh-Watson at Baddaford Farm, Devon

£3.45 / 2 pack


Many farmers have a passion for one particular crop that surpasses rational consideration: for Guy it’s globe artichokes. They have a magnificent towering sculptural form in the field, a rich, meaty flavour – and you don’t have to bend to pick them! Relish these treats slowly, leaf by leaf, or cut out and braise their delicate hearts.

Peak season icon
Peak season

Country of origin

Produced in
  • The UK

UK Seasonality

Harvested late May to late July - smaller heads from new plants in September and October.
I never had a whole artichoke before, but now I can't get enough of them
- Mario, Riverford customer

How to prepare

Boil whole in salted water with some lemon juice, then relish leaf by leaf with melted butter, mayonnaise or vinaigrette, until the meaty heart is revealed.

You can also roast their hearts to golden succulence alongside new potatoes. Or braise them and eat with broad beans and mint for the ultimate seasonal dish. Guy lovingly preserves the hearts in jars of olive oil to see him through the rest of the year…


Keep for up to a week in the bottom of the fridge.

See some white spots on the leaves of your artichoke when it arrives? Don’t worry – it’s just calcium! Artichokes are unusually calcium-rich for a vegetable; each 100g contains about 4% of your RDA. When we’ve had very heavy rain, they sometimes absorb even more calcium than normal, which shows up as visible white spots. It’s completely harmless, and doesn’t affect the flavour.

  • Grown by Guy Singh-Watson, Baddaford Farm, Devon

    Guy Singh-Watson is the founder of Riverford, and grew up on our own Wash Farm, Devon. These days, he also has his own farm just next door: Baddaford. On this 150-acre farm, nestled in a steep-sided valley, Guy and his team grow all sorts of organic fruit and veg for our boxes; from summer strawberries to autumn squash.

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