How to store artichokes. Artichokes are the ingredient in many delicious recipes: let’s discover all the tricks to clean them perfectly and store them.
Today I went to the market and found artichokes on sale, bought them, and prepared them to be stored in the freezer.
Their season, between early and late varieties, actually begins around October and lasts until roughly the end of May.
I like them a lot: they are perfect for preparing many tasty recipes.
Of course, they require a bit of patience and care when we have to clean them, but once ready, they are truly delicious and worth the effort!
When purchasing artichokes, you can buy them in bunches, meaning whole artichokes, perhaps with part of the stem.
They are an extremely delicate vegetable and should be consumed as quickly as possible.
Stocking up on them is simple, just a few precautions, freezing artichokes in my opinion is the best choice, it gives you the possibility to use them in multiple recipes.
But let’s see how!
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Cooking methods: Other
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
How to store artichokes
- 10 artichokes
- 1 lemon
- Half cup vinegar
Tools
- Pot
Steps
How to store artichokes
Trim the stem, remove the tough outer leaves, and trim the tips with a clean cut or in a spiral.
Divide them in half or leave them whole or in wedges. If there’s a choke, it’s better to halve them to remove it more easily.
Immediately immerse the artichokes in acidulated water to prevent them from blackening
Bring plenty of salted water to a boil, where you have added the white vinegar; plunge the well-drained artichokes into it.
As soon as the water returns to boil, count 2/3 minutes of cooking, then drain them well and lay them on the worktop covered with kitchen paper.
(Cooking time depends on the size of the artichokes. They should be crunchy, firm, and not overcooked. Remove the artichokes with a slotted spoon and continue blanching the other artichokes following the same instructions).
Let cool and store the artichokes in freezer-safe bags (for the amounts, adjust to your liking); close the bags tightly with their ties and place them in the freezer until ready to use.
Just like those purchased ready-made at the supermarket, there’s no need to defrost them before using them in our recipes
Tips
First of all, you need to choose fresh artichokes.
To determine if they are fresh, you need to examine them. Their leaves should be tight and compact (it doesn’t matter if they are slightly discolored, it’s natural over time).
Furthermore, the artichoke should be heavy for its size, indicating the presence of moisture inside. Otherwise, it means it’s dry.
Avoid those with an open hole in the center of the leaves, and those that feel light and spongy when pressed.
Artichokes are highly appreciated and used in cooking due to their versatility and characteristic flavor.
Rich in fiber, minerals, and antioxidants, artichokes are particularly beneficial for health. In short, they are good for the liver, help lower cholesterol and blood sugar, and offer a good antioxidant effect, useful for counteracting excess free radicals.
Stored this way, artichokes should be consumed within about 3 months.
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