REFRIGERATE IT: Yes
AT FRESHEST: 1 week
OPTIMAL STORAGE: Do not wash until ready to use. Slice a small bit off the end of the stem and sprinkle just that end with water. Then store in an airtight container in the high-humidity drawer of the refrigerator. Cooked artichokes should be cooled completely and then stored in the refrigerator in an airtight container for up to 1 week.
FREEZING: Trim tops, rub cut surfaces with lemon to prevent browning, and boil until “al dente” in water flavored with lemon juice. Thoroughly drain upside down. Place upside down on a baking sheet and freeze, then transfer to an airtight container. Artichokes can also be blanched, with lemon juice in the water, but it can be difficult to make sure the core of large artichokes is blanched without cooking the outsides completely. Do not freeze raw.
USE IT UP/REVIVAL: Outside leaves may be bronzed due to frost. This discoloration is cosmetic only and does not affect the edibility.
Dried whole artichokes are often used in dried floral arrangements.