Canned and frozen artichokes are readily available and ready to cook (unlike the labor- intensive fresh vegetable). But which type is the better option?
We tried both in three applications: on their own, in a pasta sauce, and in artichoke bruschetta. Because most canned artichokes are packed in a mildly acidic saltwater solution, we rinsed and dried them before proceeding. The frozen artichokes were thawed in the microwave and drained.
Neither option fared well when eaten plain. Tasters praised the frozen sample as having a “natural” artichoke flavor but found its texture mushy, while the canned artichokes retained a tinny “tang” even after rinsing and drying. Still, both frozen and canned artichokes worked well in most recipes, their minor deficiencies masked by other flavors and textures.
Our recommendation: Use either type of artichoke in recipes that contain lemon juice or vinegar (if using canned artichokes, make sure to withhold some of the acid until you taste the dish before serving). For non-tangy dishes, go for frozen artichokes.