From cleaning to cuts, from basic cooking, to tips for using artichoke scraps in simple and waste-free goodness, to more special dishes: the artichokes have been treated in every way. It is essential to know how to store artichokes: fresh, in the freezer and in oil.
Cool or in the fridge
In the freezer
Blanch the artichokes in wedges for 1 ', drain and let them cool. Place them spaced on a tray, freeze them, bag them and keep them in the freezer for 2-3 months.
Bring 50% water and vinegar to the boil with pepper, salt and flavorings to taste (garlic, bay leaf, thyme, marjoram, shallot …). Boil the artichokes in wedges for 3-4 ', then drain them and let them cool. Collect the artichokes in special sterilized glass preserving jars; cover them with a drizzle of extra virgin olive oil, plug them. Wrap them in towels, dip them in 5 cm of water in a saucepan and boil them for 20 minutes. Check the formation of the vacuum from the hollow that is created on the cap. Eat them within 6-8 months.
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