How to freeze artichoke hearts is a question we often ask ourselves when we are in the part of the year when they are in abundant production.
The goal is clearly to enjoy this excellent vegetable even when its production period is over and thus be able to taste delicious dishes based on artichokes all year round.
The answer to this question is simpler than you might think, just follow the procedure outlined below.
This will allow you to preserve even large quantities of artichokes in one go, with a time investment that exceeds just slightly the time required to clean them.
You can also use artichokes that look a little worse for wear for preservation, as they will still need to be stripped of all the outer leaves.
For a good result, however, the important thing is that they are fresh and tender.
Try freezing these tasty vegetables and you will always have your personal stock available that you can use to make pasta with artichokes, meatballs, pies, and whatever else you want.
In this way, you will no longer be forced to buy those from the frozen food counter, which clearly will never have the same aroma or flavor as those you preserved yourself.
This vegetable, of which the large bud is eaten before flowering, is very versatile in cooking and contains important minerals such as potassium, calcium, phosphorus, and iron. Artichokes also have few calories and are rich in fiber.
They also help kidney detoxification, lower blood pressure, and counteract cellulite.
They lower levels of bad cholesterol and are rich in antioxidants, which are in turn useful in counteracting the action of free radicals.
Artichokes are primarily known for their liver-protective function.
However, those who are allergic to any substances contained in them, those suffering from gallstones, and women during breastfeeding should not consume them.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Energy 112.48 (Kcal)
- Carbohydrates 25.37 (g) of which sugars 2.22 (g)
- Proteins 6.12 (g)
- Fat 0.72 (g) of which saturated 0.17 (g)of which unsaturated 0.33 (g)
- Fibers 12.04 (g)
- Sodium 146.76 (mg)
Indicative values for a portion of 87 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients (for 12 oz of artichoke hearts)
- 7 artichokes (medium)
- 8 1/2 cups water
- lemon juice (from 1 lemon)
Tools
- Small Pot diameter 6 inches
- Knife paring
- 1 Colander
- Gloves vegetable cleaning
- Freezer Bags
- 1 Citrus Juicer
Steps
To preserve artichoke hearts, prepare a large bowl containing about 6 cups of cold water and the juice of half a lemon, preferably filtered.
Start by removing the tougher outer leaves from the artichoke, as well as the tougher part of the stem, then peel the remaining part.
Detach the intermediate leaves by pulling so part of the base stays attached to the artichoke, then fold them outward and pull away.
Once you reach the tender central leaves, cut them all together with the knife.
At this point, divide the artichoke into four parts and using a paring knife, remove all the internal fuzz.
At this stage, you can decide whether to freeze the artichoke hearts in large wedges, leaving them in quarters as they are, or to freeze them in slices.
I generally prefer to do it the latter way, so I have them ready in the size I usually use.
In the latter case, cut equal slices from each wedge.
Let the wedges or slices fall directly into the lemon-acidulated water.
When you’re almost done, place a medium saucepan on the stove filled halfway with water and the juice of half a lemon, filtered.
When it boils, add the artichoke hearts after draining the water they were in up to this point.
Boil for a couple of minutes if sliced, for five minutes if left as wedges.
After the specified time, place the slices in a colander and then transfer them to a clean, unscented kitchen towel, letting them cool down while spread out.
When the artichoke hearts are completely cold, gently dab them with another towel and then transfer them into a freezer bag, on which you will have previously indicated the date of preservation and the contents of the bag.
Seal well, first letting out the excess air, and freeze.
The procedure on how to freeze artichoke hearts is thus completed.
Storage
Once frozen, artichoke hearts can be stored in the freezer for 6 months, as is the case with all vegetables.
Once frozen, artichoke hearts can be stored in the freezer for 6 months, as is the case with all vegetables.
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