What Are Artichoke Hearts?
An artichoke heart is the tender, fleshy base left after the artichoke’s spiny outer leaves and inedible fuzzy choke have been removed. It is considered the most prized and most frequently eaten part of the artichoke.
Artichoke hearts can be prepared from fresh artichokes or bought ready-cleaned in jars or cans packed in olive oil or brine, which makes preparation much easier.
Artichoke Heart Nutrition Facts
One hundred grams of boiled artichoke hearts contain about 74 kcal of energy, 5.5 g of fiber, and 2.8 g of protein. They are a rich source of folate, with 86 µg, and also contain potassium and vitamin C.
What Are the Benefits of Artichoke Hearts?
With their high fiber and folate content, artichoke hearts are among the vegetables featured as part of a balanced diet. They are also traditionally believed to support digestion; scientific research on this topic is ongoing.
This is general information; artichokes are a food and are not a substitute for medical treatment.
How to Choose Artichoke Hearts
When choosing fresh artichokes, look for tightly closed leaves and a stem that is not hardened; when buying jarred or canned hearts, check that the liquid is clear.
- Fresh artichokes should have tightly closed leaves; open, dried leaves are a sign of staleness.
- Fresh artichokes that squeak slightly when gently squeezed are fresh.
- For jarred or canned hearts, the liquid should be clear and the hearts uniform in size.
How to Store Artichoke Hearts
Freshly cleaned artichoke hearts can be kept in the refrigerator in lemon water for a few days to prevent browning. Jarred products packed in olive oil or brine last a long time in a cool cupboard unopened; once opened, refrigerate and use within a few days.
How to Use Artichoke Hearts in the Kitchen
Fresh artichoke hearts are boiled and used in olive-oil dishes, salads, and mezze; jarred hearts can be added directly to salads, pizza, pasta, and baked dishes.
How to Clean Fresh Artichoke Hearts
Pull off the tough outer leaves and trim the spiny tips from the stem and base. Then scrape out the fuzzy center with a spoon. Keep the artichoke in contact with lemon water at each step to prevent browning.
How to Cook Artichokes with Olive Oil
Simmer cleaned artichoke hearts with carrots, potatoes, and peas in olive oil, lemon, and a little sugar until tender to make a classic olive-oil artichoke dish.
What Recipes Use Artichoke Hearts?
Artichokes with olive oil, artichoke heart salad, artichoke heart pasta, and baked artichokes are among the most common recipes.
Frequently Asked Questions
Is the fuzzy choke inside an artichoke heart edible?
No. The fuzzy choke is tough and bristly and should not be eaten; scrape it out completely with a spoon.
Are jarred artichoke hearts less nutritious than fresh ones?
Their overall nutritional profiles are similar; however, jarred products packed in brine or olive oil may contain added sodium or oil, so checking the label is recommended.
Why do artichoke hearts brown so quickly?
When the cut surface is exposed to air, compounds in it oxidize and turn brown; using lemon water while cleaning helps preserve the color.
Can frozen artichoke hearts be used?
Yes. Artichoke hearts that have been cleaned and boiled before freezing are a convenient alternative and can be added directly to cooking.
Are artichoke hearts the same as baby artichokes?
No. A baby artichoke is a whole, immature small artichoke whose choke has not yet developed, so most of it can be eaten. An artichoke heart is the cleaned center of a mature artichoke.