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Artichokes are vegetables called sprouts. Oval shaped and have short leaves overlapping, thick and tight, medium green.

Artichoke Freshness:

It is observed in the firm, tight and crisp texture of its leaves. That they are green, not faded, wilted or dried, or soft and loose.

The thickest and heaviest should be chosen.

When you go to buy the product in the supermarket, we recommend:

  • Observe that the display site is clean and adequately refrigerated.
  • Choose the products, preferably in this order: vegetables, fruits, eggs, cheeses and dairy in general, after the products of pantry, but before the meats, poultry, fish and shellfish.
  • When you reach your destination refrigerate, so that the “cold chain” of the same is not interrupted.


It is used in creams, sauces, salads and their hearts are grilled or added sauces, among many other preparations.

Artichoke Storage:

Whole, clean and dry, are stored in the “vegetable drawer” in the refrigerator, in a plastic bag. Or freeze, after peeling, cleaning, whitening and cooling. Its duration also depends on the freshness at the time of your purchase. Duration, refrigerated raw, approximately 8 days. Cooked refrigerated, approximately 1 day. Cooked frozen, 1-2 months approximately. Its duration also depends on the freshness at the time of your purchase.

Artichoke Conservation:

Cool. Frozen.


Eight days. 1 month.


As the artichoke oxidises (obscures) easily, you must have a container with water with lemon and salt and are placed there which are peeling and cleaning.

Nutrients and properties:

Great iron content. (See nutrient content and its benefits in vegetables).


Periodically check the condition of the product, its storage and conservation, to be able to consume it in time.

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