The Field Guideby Moss & MarrowThe Field Guideby Moss & Marrow
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Also called artisjokken.
In the Netherlands, globe artichokes are in season June to September, at their best in July and August. November is outside the Dutch season for globe artichokes.
A few Dutch growers cut artichokes from June to September. Most artichokes in the shops are from France or Spain.
Tight, heavy heads that squeak when squeezed.
Fibre, including inulin, plus folate, vitamin K, magnesium and the polyphenol cynarin.
To get the most: Steaming keeps more of the polyphenols than boiling. The heart and the base of the leaves carry most of it.
On our nutrient density chart, a normal serving of cooked artichoke (120 g) gives about a fifth of a day's folate and about a fifth of a day's vitamin K, counting what your body absorbs.
Content per NEVO, the Dutch food composition database. This describes what the food contains, not what it does for you.
Boil whole for thirty to forty minutes and pull the leaves off one by one with a dipping sauce.
Scrape the flesh from each leaf with your teeth, discard the choke, eat the heart. Stalks are edible peeled.
We have not yet recorded crop by crop what each grower sells, so this page cannot name the farms with globe artichokes for certain. What we can say: 178 growers in The Field Guide passed our bar for vegetables & fruit grown without sprays, and in July most farm shops and harvest-share gardens among them will have it. Search them near you on the map, and ask.
178 growers on the map →By province: Gelderland (73), Utrecht (59), Noord-Holland (25), Zuid-Holland (20), Elsewhere (1).
Dates read on 2026-10-11. If a window on this page is wrong, tell us with a source.
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A free list of what’s in season this month, then one slow email a month with seasonal tips and goodies.