Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: Swing Swang on June 25, 2010, 16:30
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What's the best way to freeze globe artichokes? The first batch have been attacked by aphid so I'll be using them for soup when I've got enough (as they're not pretty enough to serve in the conventional manner). I'm inclined to freeze them whole and unblanched as they'll be puree by the end of July.
SS
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Strip 'em down to the heart bit, remove the choke. keep them in water with a drop of lemon juice whilst you prepare them all .Blanche for about 7 minutes then icewater and drain. pack into freezer bags and push out the air. If you freeze them whole they'll be double yuuk when defrosted and the choke bit will be gross IMHO.
If you fancy faffing I found this on the web: First prepare you rartichokes as for blanching above and cook them in 2 parts water, 1 part dry white wine and 1 part white wine vinegar for 5 minutes oruntil tender. drain and dry them. Next Heat 2.5 litres of olive oil in a deep pan to eventually cover the arties - you will need a lid so get it ready. Just as it comes to the boil, throw in a handful of rosemary, thyme and a couple of bay leaves and half a head of garlic. Lower heat and leave to infuse until garlic starts to colour. Now - turn off the heat and pour in 100 mls of vinegar, stuff the lid on quickly and wait till the splattering dies down! Put the arties into the oil with 25gms salt and leave until cold, then put them into a lidded container with the marinade and leave for at least 24 hours. If you bottle and sterilize them they'll last indefinitely.
Alternatively you could let them flower and collect the heads for flower arranging - No, OK then!
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Val has a very good chart for freezing all kinds of produce:
http://www.allotment-garden.org/allotment_foods/Storing_the_Surplus_Freezing.php
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Thanks for the advice and the link.
SS