Artichoke heads of the cultivar "French Hyrious" were harvested at the suitable maturity stage of marketing with a dimension of (7-12 cm) on 14^th and 16^th of February in 2017 and 2018 seasons, respectively from Borg El-arab farm, Behera Governorate and shifted to the laboratory of Vegetable Handling Research Department, Horticultural Research Institute, Agricultural Research Center. To study the effect of cooling delay treatments for 2, 4 and 6 hr. from harvest compared with uncooled treatment (control) on quality attributes of artichoke heads during storage at 0^oC. Results showed that all cooling delay treatments reduced weight loss percentage and maintained head compactness as compared with uncooled during storage. Cooling delay for 2 hr. after harvest was the most effective treatment for maintaining quality and storability of head, which gave the lowest value of weight loss %, maintained ascorbic acid content and TSS %, delay color change and gave heads with good appearance for 28 days of storage at 0^oC. However, the allowable maximum for cooling delay between harvest and the start of initial cooling for artichoke heads was 4 hr., which generally did not affect the postharvest quality and gave good appearance after 28 days of storage at 0^oC. Non cooled treatment rated poor appearance at the end of storage (28 days at 0^oC).