This delicious green and purple vegetable is native to many Mediterranean countries. However, most of the artichokes sold in the United States are grown in California. The Italian variety Green Globe is the most widely available on grocery store shelves. Artichoke season is brief, lasting from March to May, so grab them as soon as you see them. Grilled, steamed, baked, or raw—artichokes are a versatile spring vegetable. Here are two methods for storing artichokes.

How to Choose a Ripe Artichoke

Many believe the first spring artichokes are the most flavorful of the season. Choose artichoke globes that feel heavy for their size and are firm with green or purple leaves that are tightly closed. When ripe, an artichoke will “squeak” as the leaves rub together. Test this by giving the artichokes a gentle squeeze. Avoid artichokes that have discolored, dried, or shriveled leaves.

How to Store Artichokes

There are several ways to store artichokes. Here are two methods our Test Kitchen recommend.

How to Store Whole Artichokes in a Bag

Store artichokes loosely wrapped in a plastic bag in the refrigerator for a week or two. They’re prone to mold, so make sure they aren’t wet or damp when placed in the bag. Check them often to ensure they’re as dry as possible.

How to Store Whole Artichokes in a Jar

Treat artichokes like you would fresh herbs, a bouquet of flowers, or asparagus spears. Trim a bit off the stems and place the artichokes stem-side down in a jar with a bit of water. You want the stems to be completely submerged, but not the bottom of the artichoke globe. Change the water daily and check for signs of mold or spoilage. When stored properly with clean water, they should last up to one week in the fridge.

How to Store Artichoke Hearts

If you have leftover jarred or canned artichoke hearts, store them in an airtight container in the fridge for 2-3 days. Before eating, check for any signs of spoilage such as a foul odor or slimy texture.

Can You Freeze Artichokes?

You can freeze artichokes, but you’ll need to cook them first. According to the California Artichoke Advisory Board, raw artichokes will turn brown upon thawing. Here’s their recommended method for freezing artichokes.

• Cut off the stem of the artichoke and trim about an inch off the top of the globe.
• Carefully spoon out the thorny flower portions at the center of the artichoke, and pour in a bit of lemon juice to help prevent browning.
• Boil the artichokes in a large pot of lemon water for about 20 minutes. Drain and immediately run under cold water.
• Once cool, drain and pat dry. Transfer the artichokes to a freezer-safe bag and freeze. Label and date the bags. When prepped properly, the artichokes will last for up to 6 months in the freezer.

Tips for Cooking and Eating Artichokes

Keep these helpful tips in mind as you make the most of artichoke season.

• Artichokes will begin to oxidize and turn brown about as quickly as you can trim them. Dropping them in water with lemon juice as soon as they’re trimmed solves that problem. It can also be helpful to rub the surfaces with lemon while you are trimming them.
• Ever thought artichokes resembled pretty flowers? Technically they are a flower! They’re an edible bud within the sunflower family.
• If you don’t want to deal with a lot of prep, look for baby artichokes, which are the underdeveloped buds that form along the lower stalk of the plant. They don’t require much trimming because they don’t form the inedible fuzzy choke that surrounds the artichoke heart.