artichoke hearts
The tender inner base and immature leaves of the artichoke flower bud, with the tough outer leaves and fibrous choke removed. Usually sold canned, jarred, or frozen, ready to eat -- canned hearts are packed in plain brine, marinated jarred hearts carry oil, vinegar, and seasoning, and frozen hearts are the most neutral-tasting of the three.
Buying guidance
Canned or frozen are the more neutral choices for cooking into a dish; marinated jarred hearts are meant to be used with their oil and seasoning intact, so don't rinse those the way you would a can. Look for hearts that are pale and firm rather than mushy or discolored.
Substitutions
- Hearts of palm -- a similar tender bite for salads and cold dishes, without artichoke's tangy, vegetal flavor.
- Cooked asparagus or mushrooms -- reasonable in hot cooked dishes, though neither matches the flavor.
Tips & common mistakes
Canned and jarred hearts arrive already fully cooked, so treat them as a reheat rather than something that needs a full cook time -- extended simmering or roasting past that point turns them mushy and washed-out tasting instead of more tender.
Storage
Once opened, transfer canned hearts and their brine to a separate container rather than leaving them in the can; refrigerated that way, they keep about a week. Marinated jarred hearts keep longest stored submerged in their own oil, since exposure to air is what turns them rancid-tasting first.