Although freezing a raw Artichoke will make it turn a dark brown color, it will still taste good once cooked. To prepare for freezing, wrap with heavy-duty aluminum foil and then place in a zip-top, plastic, freezer bag for additional protection. As a test, Ocean Mist Farms froze a raw Artichoke for two weeks, thawed it and then boiled it. The thawed Artichoke had dark brown outer petals and stem. Once cooked, it tasted like a non-frozen Artichoke, just not quite as fresh.
Artichokes can also be cooked and then frozen. Click here for further information, including the best cooking methods to prepare for freezing.
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