How to store
Artichokes
Best Method recommended method with best effort-to-efficacy tradeoff 7-10 days
Damp Paper Towel
- Don't wash until ready to use
- Wrap in damp paper towel
- Place in plastic bag or container
- Store in refrigerator
- Keep away from ethylene producers
Freezing freezing method 10-12 months
Frozen
- Trim and clean artichokes
- Blanch in boiling water with lemon juice
- Cool completely in ice bath
- Drain well and transfer to freezer bags
- Best for cooked dishes
Long Term preservation methods like canning, dehydrating, pickling, fermenting 1-2 years
Pickled/Marinated
- Trim and cook artichoke hearts
- Pack in jars with olive oil or pickling brine
- Process using water bath canning
Protect your produce
This item is sensitive to ethylene gas, which is released by other produce.
Fridge Friend absorbs ethylene gas, bacteria, odours, and excess moisture to make your food stay fresh longer.
Revival Tips
If slightly dry, trim stem and soak in ice water for 30 minutes.
Fun Facts
- The edible part of an artichoke is the base of the leaves and the heart—the rest is discarded after cooking.
- Lemon juice in blanching water helps preserve the green color and mild flavor.