How to freeze artichokes

I was given 2 crates of artichokes, too many to eat, so froze them.

I remove tough outer leaves until tender ones, cut tips and trim stalks to about 5/6 cm, peeling the exterior.

The base normally contains a hairy choke to remove.

I halve hearts and remove central choke.

I prepare cold water with squeezed lemon and immerse prepared artichokes to prevent darkening.

I prepare them all.

I blanch a few hearts at a time; once water returns to the boil, cook 2/3 minutes.

I drain and spread on a tray lined with a towel and kitchen paper to cool.

I divide into food bags, expel air, close, date and freeze. Use as fresh artichokes without thawing.