Bonduelle Artichoke Bottoms (Frozen)

Healthy, versatile, delicious

Artichoke bottoms are the fleshy base of the leaves and the fleshy center of the artichoke. These are whole frozen artichoke bottoms, ready to cook, and easy to prepare.

What to know
Storage Instructions


Artichoke bottoms are tender in texture. They’re very flavorful, with a mild sweet taste, and gentle nutty undertones.

They’re also rich in antioxidants and fiber. It also has Vitamin B, which helps in cellular renewal and is particularly beneficial to growing children.


A very versatile vegetable, artichoke bottoms can be served as snacks, appetizers, mixed into your salads, or your sides.

Here’s an easy appetizer recipe, sure to be a hit at your next party:

  • • Defrost your frozen artichoke bottoms until completely thawed. Pat off any excess moisture.
  • • In a bowl, mix together goat cheese, grated Parmesan cheese, minced garlic, chopped chives, chopped parsley, and some salt and pepper.
  • • Spoon this filling into the artichoke bottoms, and sprinkle with more Parmesan cheese.
  • • Spread your artichoke hearts evenly on a baking sheet lined with parchment paper.
  • • Bake in a preheated oven at 375F for 15-17 minutes, until browned and bubbling.
  • • Serve immediately


It was in 1926 that Pierre and Benoit Bonduelle turned an old barn into a cannery. It housed four pea shellers, and produced about 600 boxes of peas a day. They had a good momentum going. That is, until 1939, when the building was requisitioned by the French army, and damaged from the war.

It wasn’t until 1945 that they could resume operations. And in 1947, Bonduelle as a brand was born. With business booming and advertising flying off, Bonduelle became a name in the canned pea business.

It was in 1968 that they ventured into frozen food, something that was already popular in the United States, but was relatively unknown in France. It was a success.

Bonduelle is now a giant in the frozen food industry, with quality never straying and still held at the forefront of their production.

Immediately store frozen vegetables in your freezer. The temperature must read -18C or 0F to keep the quality. Unopened, it will last 24 months.

Once opened, take what you need, and return the rest into the freezer immediately, sealing the bag tight and well, and pressing out the air. Ideally (especially when bag is not resealable), transfer your frozen vegetables into freezer-safe resealable bags, and press out the air before re-storing. It will last 8-10 months.

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