Artichokes. From cleaning to cutting them, from their basic cooking to using the simple goodness of all parts of the artichoke without waste, to more special dishes: we have handled artichokes in countless ways. It’s essential to know how to preserve artichokes: fresh, in the freezer and in oil.
In a cool place or in the fridge
Cut the stalks off the artichokes side long with a cutter, put them in a jar of water and keep them cool. In the fridge, wrapped in damp paper. They last for 2 days.
Frozen
Blanch the artichokes segments for 1′, then drain them and let them cool. Space them out on a tray and freeze them. Then bag and store them in the freezer for 2-3 months.
In oil
Bring water and vinegar 50/50 to the boil with some pepper, salt and season to taste (garlic, laurel, thyme, marjoram, shallot...). Boil the artichoke segments for 3-4′, then drain and let them cool. Assemble the artichokes in special sterilized glass jars to be preserved; cover them with extra virgin olive oil, and close. Wrap them in cloths, immerse them in 5 cm of water in a large pot. If the jar seal is properly formed, internal vacuum will keep the lid tightly on the jar. To be eaten within 6-8 months.