PERENNIAL 
213 CROPS 
Although the artichoke is perennial, it weakens 
after yielding two or three crops, so that it is 
well to replant part of the bed each year, thus 
keeping asuccession of vigorous plants. In cold 
climates the heads are protected during the 
winter with a mulch of straw or litter. When 
boiled tender and served with Hollandaise sauce, 
made of melted butter and flour, the artichoke 
is a delicious vegetable, but it is comparatively 
little known in this country. 
The Jerusalem artichoke is grown for its 
tubers, which are underground as in potatoes, 
and it needs much the same preparation and 
tillage as potatoes. It is usually fed to stock, 
especially pigs, but of late it is coming to be 
recognized as a good food for man, too. “If 
you will feed the pig, the pig will feed you,” 
but we need not go through that troublesome 
process; for a varied vegetable diet alone is 
healthy for most persons—and much cheaper. 
Artichokes are really more nourishing than 
potatoes, and the improved varieties may be 
used in place of potatoes. The plant is perfectly 
hardy, being native to the Northern States and 
Canada, and will take care of itself when once 
started, although it is better for having its roots 
divided, by digging them up. It will run wild, 
if wholly neglected, and become a troublesome 
