Artichoke Hearts
Artichoke hearts are the tender, pale inner leaves and base of the artichoke flower bud, left once the tough outer leaves, fibrous choke, and stem have been removed. They have a mild, slightly nutty, faintly lemony flavor and a texture that ranges from firm (fresh, briefly cooked) to soft and almost buttery (canned or jarred). Most cooking uses canned, frozen, or marinated jarred hearts rather than whole fresh artichokes, since trimming a fresh one down to just the heart is labor-intensive.
Varieties
Fresh artichoke hearts and canned/jarred hearts behave differently in cooking: fresh hearts hold more structure and need trimming and cooking from raw, while canned and jarred hearts are already cooked and only need reheating or light sauteing.
Buying tips
Canned hearts packed in water taste cleaner and are more versatile for cooking; jarred hearts packed in oil and marinade are better eaten as-is in salads and dips. Check that fresh artichokes (if buying whole) feel heavy for their size with tightly closed leaves that squeak slightly when squeezed.
Substitutes
Frozen artichoke hearts, thawed — 1:1
Closest match to canned in texture and flavor; drain well and pat dry since they hold extra water after thawing.
Marinated artichoke hearts, drained — 1:1
Adds garlic, herb, and vinegar flavor from the marinade, so best in dips, salads, and pizza rather than dishes with a delicate sauce.
Fresh baby artichokes, trimmed and cooked — 1:1 by trimmed weight
Firmer bite and a fresher, less tangy flavor; requires trimming down and boiling or steaming 15-20 minutes before use.
Hearts of palm — 1:1
Not related botanically, but a similar pale, mild, tender vegetable that works in salads and dips when artichoke flavor isn't the point.
Cardoon stalks, peeled and cooked — 1:1 by cooked weight
A close relative of the artichoke plant with a similar flavor; needs peeling and simmering until tender, about 20 minutes.
Storage
Once a can or jar is opened, transfer artichoke hearts and their liquid to a sealed container and refrigerate for up to 5 days. Frozen artichoke hearts keep in the freezer for up to 9 months; thaw in the refrigerator overnight before using. Fresh trimmed hearts brown quickly, so hold them in acidulated water (water with lemon juice) until ready to cook.
How to use
Fold into dips like spinach artichoke dip, layer onto pizza, toss into pasta and grain salads, roast with olive oil and garlic until edges brown, or stuff and bake whole baby artichoke hearts as a side. Drain and dry canned or jarred hearts thoroughly before roasting or sauteing, since surface water prevents browning.
What it pairs with
Pairs well with lemon, garlic, parmesan, olive oil, capers, and fresh parsley. Works naturally alongside white fish, chicken, and pasta, and in Mediterranean-style salads with olives and feta.
Nutrition
Artichoke hearts are a good source of fiber and provide notable amounts of folate, vitamin C, and vitamin K, along with potassium. Marinated versions carry added sodium and oil from the brine.
FAQ
Are canned and jarred artichoke hearts already cooked?
Yes, both canned (in water or brine) and jarred (in oil or marinade) artichoke hearts are fully cooked and ready to eat straight from the container.
Why do my sauteed artichoke hearts turn out soggy instead of browned?
Canned and jarred hearts carry a lot of surface liquid. Pat them dry with a towel and let them sit uncovered for a few minutes before adding to a hot, well-oiled pan.
Can I use the liquid from a jar of marinated artichoke hearts?
Yes, it works well as a quick salad dressing base or brushed onto flatbread before baking, since it's already seasoned with garlic, herbs, and vinegar.
How do I trim a fresh artichoke down to just the heart?
Snap off the tough outer leaves, cut off the top third and stem, then peel away the pale green leaves and fibrous layer around the base until only the tender heart remains, scooping out the fuzzy choke with a spoon.
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