Artichoke Hearts

Artichoke Hearts are the tender parts of the artichoke that are edible. They are available year-round but are at their peak from March to May. Artichoke Hearts are used in a variety of dishes, from salads and pizzas to pasta and dips. They are a staple in Mediterranean cuisine, particularly in Italy and Greece. The hearts have a slightly nutty and sweet flavor, and a tender texture.

Artichoke Hearts Synonyms

Cynara cardunculus var. scolymus

Different Forms/Types of Artichoke Hearts

Canned

Artichoke hearts preserved in a can, typically in water or oil, providing long-term storage and ease of use.

Frozen

Artichoke hearts that have been blanched and frozen, offering a convenient option for long-term storage and use in various recipes.

Jarred

Artichoke hearts preserved in a jar, usually marinated in oil and spices, offering convenience and a longer shelf life.

Marinated

Artichoke hearts that have been soaked in a flavorful marinade, typically including oil, vinegar, and spices, ready for immediate use in salads or antipasti.

Fresh Artichoke Hearts

Whole, unprocessed artichoke hearts, ideal for cooking or eating raw in salads.

How to Choose Artichoke Hearts

When purchasing fresh artichoke hearts, look for ones that are firm, heavy for their size, and have tight, green leaves. Avoid hearts that are discolored or have split leaves, as these are signs of age. For canned, jarred, or frozen artichoke hearts, check for any signs of discoloration, spoilage, or off odors. It's also important to check the expiration date and ensure the product is stored in a cool, dark place.

Cooking/Prep Tips for Artichoke Hearts

Artichoke hearts are a versatile ingredient that can be used in a variety of dishes. They can be bought canned or fresh, but fresh artichoke hearts require a bit more preparation. To prepare fresh artichoke hearts, you'll need to remove the outer leaves and trim the top and stem. Then, scoop out the fuzzy choke in the center to reveal the heart. Keep in mind that artichoke hearts can oxidize quickly, so it's best to rub them with a bit of lemon juice to prevent browning. When cooking artichoke hearts, they can be boiled, steamed, grilled, or sautéed. They have a delicate flavor, so avoid overpowering them with too many strong flavors.

Shelf Life of Artichoke Hearts

Fresh artichoke hearts should be stored in the refrigerator and used within a few days for best quality. Canned or jarred artichoke hearts should be stored in a cool, dark place until opened, and then refrigerated and used within a week. Frozen artichoke hearts should be kept in the freezer and used within six months for best quality. Marinated artichoke hearts should be refrigerated and used within two weeks once opened.

Recommended Brands for Artichoke Hearts

canned artichoke hearts: Reese

frozen artichoke hearts: Birds Eye

jarred artichoke hearts: Cento

marinated artichoke hearts: Mezzetta

Cooking Techniques for Artichoke Hearts

Boiling: Boiling is a common method for cooking artichoke hearts. Simply place them in a pot of boiling water and cook until they are tender, which usually takes about 20-30 minutes.

Grilling: Grilled artichoke hearts have a smoky flavor that pairs well with a variety of dishes. To grill them, first boil or steam the hearts until they are tender. Then, brush them with oil and grill for a few minutes on each side until they are lightly charred.

Sautéing: Sautéing artichoke hearts in a bit of oil or butter can bring out their natural sweetness. Cook them over medium heat until they are golden and crispy.