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once it has produced globes do I cut it down?

Look down the stem to see if any smaller globes are popping up. If not, cut down the stem to soil level carefully so as not to damage the new shoots emerging right at the base. You can leave these to grow on for next year's globes (or maybe one or two small ones before the autumn), or you can dig them out carefully, with some root, and transplant to a new site for next year.

Must grow them for next year. Had forgotten how much we love them till OH bought one from the ((horror)) supermarket yesterday. it was lovely!

Slight change of thread here, sorry, but what do they taste like? 

I've seen them in the supermarket and heard that they taste great, but never plucked up the courage to buy one and eat it!

QuoteSlight change of thread here, sorry, but what do they taste like?

A farmer was walking up the lane one day when he saw a Gypsy by the side of the road cooking a rabbit. The farmer, somewhat curious as to the taste of rabbit inquired what his rabbit tastes like. The Gypsy replied, "Well Mr. Farmer, your rabbit tastes a little bit like your chickens, and also a little bit like your cat".

Hahah!  LOL!  ;D

To me, asparagus. It is good.

This was the first year to produce so I thought i'd try one before they opened  up and it was all wolly heart so I can't the question either. Maybe next year i'll have one to eat.

You don't pick artichokes, rather prune the plant.

Cut the one you want (with a long stem) back to the branch below; that allows lower shoots to produce the next harvest. We've been picking ours for months, but have just stopped and will let them flower. (They look spectacular!)

During the winter, they'll die down. It's a good idea to keep removing the dying lower leaves, but apart from that you don't need to do much.

Every few years they need splitting & dividing: do this in October. If frost is a problem, cover them with straw for the winter.

And they taste fabulous!! You should all grow some!!

I do enjoy the traditional way of eating artichokes leaf by leaf, dipped in butter (if hot) or vinaigrette (if cold), until you reach the base, below the "woolly bit" but it takes a lot of time. Therefore, having so many, I often trim them severely, slicing off all the side leaves plus a strong cut across the top of the bud. Takes maybe 20 seconds a globe. Then I boil them for about an hour (less, early in the season), pick off the "woolly bit", and the base is exposed for eating as above.

It does mean a lot to throw away, but the taste is delicious, and family will eat them where they might not have bothered with the slower method. If you put lemon juice in the boiling water, it suffuses them with lemon flavour.

Early in the season, the cut across the top need not be so drastic, and you can eat the whole thing, as the "woolly bit" is still tender.

How much did it it cost from the supermarket? How big was it?

cheers