Globe artichokes freeze well, but Jerusalem artichokes do not freeze satisfactorily. The heads of globe artichokes go stale quickly, so it is only advisable to freeze them when home grown. Growing Artichokes are best grown from plants rather than seeds, and they may be propagated by suckers. These should be removed when 9 in high either in April or Nevember, then replanted deeply kept well watered. Plants should be protected in winter, after cutting off stems and large leaves, earthing up inner leaves, and covering with suitable litter. In the spring when the plants are uncovered only three suckers should be left, and well rotted manure forked around the roots. Plants are best renewed after the third year. For large heads, remove all lateral buds as they appear or when no larger than an egg.
Freezing: Remove outer leaves from each head and wash artichokes very througly. Trim stalks and remove “chokes” . Blanch no more than six at a time in 4 quarts boiling water with drain upside down on absorbent paper. Pack in plastic or waxed boxes, as polythene will tear. To cook, plunge into boilding water and boil for 5 minutes until leaves are tender and easily removed. Artichoke buttoms may be frozen by removing all green leaves and centre flower, blanching for 5 minutes, then cooling before packing. Storage time: 1 year.
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