Select those free from excess dirt and with the fewest knobbles.

Peel or scrub thoroughly. Cut off any small knobbles. Place immediately in a bowl of water with 15 ml/1 tbsp lemon juice added to prevent them discolouring. Thickly slice or dice and return to the acidulated water.

Dry-freezing: Blanch the cubes or slices for 3 minutes in boiling water with a further 15 ml/1 tbsp lemon juice added. Drain, then plunge in a bowl of iced water to cool. Drain and dry on kitchen paper. Pack in polythene bags or rigid containers. Remove any air, seal, label and freeze. Storage time: 4 months.

Purée-freezing: Cook the artichokes in boiling water for 15 minutes or until tender. Drain and mash with a potato masher or purée in a blender or food processor. Leave until cold. Pack in rigid containers or polythene bags. Remove the air, seal, label and freeze. Storage time: 4 months.