Tubers should be stored at 33 to 340 F and at very high humidity. Spoilage is more prevalent with diseased, bruised, or skinned tubers. Tubers that are kept for seed should not be frozen in storage. The variety and time of harvest determine the yields for both the tops and tubers. Economic considerations for artichoke production will depend on numerous factors, including equipment and labor costs.
Additional expenses can include storage, transportation, and supplemental seedstock.
Between 1980 and 1982, the largest market was for seed tubers, which required a constant expanding production. Currently, the only stable market is a limited one for the tubers as a gourmet vegetable. Market viability depends on the development of processing technology and the economic feasibility of such facilities. Consumer demand and a stable price for tubers are additional factors that contribute to its acceptability. Try to locate a guaranteed market and price before growing the crop.