METHOD OF PREPARING READY-TO-EAT OR MINIMALLY-PROCESSED ARTICHOKE (CYNARA SCOLYMUS L.) AND MINIMALLY-PROCESSED ARTICHOKES THUS OBTAINED

摘要

The invention relates to a method of preparing ready-to-eat or minimally-processed artichoke. According to the invention, the ready-to-eat artichoke is processed using a combination of chemical treatments and physical methods which, in addition to inhibiting the browning reaction, can be used to obtain fresh-cut artichokes that retain all of the nutritional value of the fresh product as well as maintaining the organoleptic properties thereof. The inventive ready-to-eat artichoke preparation method comprises the following steps consisting in: (i) refrigerating the product in a cold chamber at a temperature of between 0 and 5 DEG C with high relative humidity (ii) removing outer bracts and stems, (iii) treating the product with a sanitising solution (iv) optionally cutting the artichokes into segments and, subsequently, washing same with plenty of water (v) treating the product with an antioxidant solution and packing same. The invention also relates to the ready-to-eat or minimally-processed artichoke obtained with said method.