How to freeze artichokes.
How to store them well, a photo tutorial.
How many times have you asked me how to freeze artichokes? Very often 🙂 so today I went down to my mom’s with phone in hand, picked some beautiful artichokes from the garden, and photographed the various steps to freeze them optimally.
How to freeze artichokes is a very useful tutorial to correctly preserve this delicious vegetable so you can enjoy it as if freshly picked all year round. A few tips, a few steps, and you’ll have beautiful artichokes to cook as you like 🙂
You can also preserve artichokes in oil, here is the recipe:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking time: 5 Minutes
- Cuisine: Italian
Ingredients
- artichokes (quantity as desired)
Tools
- 1 Bowl
- 1 Pot
- 1 Knife
Steps
In a large bowl, place plenty of cold water, remember without lemon, as it should not be added when freezing (it will prevent the artichokes from browning, which oxidize very easily when in contact with air).
Rinse the artichokes.
Then clean them by removing all the hard outer leaves, the top, and slightly the outer part of the stem which is bitter, you should clean them as if you were going to cook them, only the heart should remain. Gently spread the leaves slightly with your fingers and remove the central “choke” with the help of a teaspoon.
Place the cleaned artichokes in the water as you go.
Once all the artichokes are cleaned, boil them in plenty of water.
From when the water starts boiling, they should cook for 5 minutes, 6 minutes if the artichokes are large.
Once cooked, drain them and let them cool with the stem facing up on 3 clean dish towels stacked on top of each other (this way any remaining water will drain).
Once they are well cooled, place them in various food bags and store them in the freezer.
In each bag, place the artichokes that you will then cook once defrosted.
Artichokes can be stored this way for about 5 months.
When you want to cook your artichokes, just take them out of the freezer and let them semi-defrost at room temperature or in the fridge.
I recommend slicing your artichokes into slices, wedges, or as you prefer when they are still slightly frozen. This way, you will have perfect slices that don’t fall apart.
You can then cook your artichokes as you prefer.
They will be excellent fried and battered, find the recipe CLICKING HERE.
Cooked in a pan, find the recipe HERE.
For stuffed savory pies, like THIS ONE HERE.
Or in any way you prefer.
CLICKING HERE you’ll find all my artichoke recipes 🙂
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