Natural form

A fresh globe artichoke alongside its trimmed heart, showing the transformation from whole to edible core.

Shows readers the source vegetable and the resulting heart side by side so they understand what is being removed and what remains.

Produce

Artichoke Heart

Tender inner core of the artichoke, sold marinated, canned, or fresh-trimmed.

Artichoke hearts are the meaty, tender base of the globe artichoke once the tough outer leaves and choke are removed. They are eaten marinated in oil, canned in brine, or freshly trimmed and braised, and feature in salads, pizzas, pastas, and antipasti. The flavor is mild, nutty, and slightly sweet with a soft, creamy texture.

The artichoke heart is the tender, cone-shaped core at the base of the artichoke bud, surrounded by the fleshy inner leaves. While the entire young bud is technically edible when prepared correctly, the heart—particularly the pale, fleshy base and the very smallest inner leaves—is the most prized portion, prized for its buttery texture and delicate, nutty flavor that absorbs dressings and sauces beautifully. In Italian and Provençal cooking especially, the heart takes center stage in antipasto platters, salads, and pasta dishes, valued as much for its yielding texture as its subtle vegetable flavor.

Artichoke hearts appear in three main commercial forms: fresh (whole or trimmed), canned in water or brine, and jarred in oil with herbs. Fresh hearts, either sold pre-trimmed or cut from whole artichokes, offer superior texture but require effort to clean properly—the fuzzy choke must be completely removed before cooking or eating. Canned hearts packed in water are the workhorse of restaurant kitchens: neutral-flavored, ready to use, and interchangeable with frozen in most preparations. Marinated hearts, packed in olive oil with garlic, lemon, and herbs, are ready to serve straight from the jar and are best used where the seasoning is already built in.

The quality of canned and jarred artichoke hearts varies enormously. A poorly packed heart tastes tinny, mushy, or metallic; a well-packed one is bright, tender, and almost comparable to fresh. The difference comes down to the packing medium, brand, and how the hearts are drained and dried before use. For dishes where the heart is the star—antipasto, salads, pizza toppings—choose quarters packed in water with a short ingredient list, or marinated in good olive oil with recognizable herbs. Artichoke hearts respond best to confident cooking: they improve dramatically with proper technique and taste flat or bitter when under- or overprepared.

Measured in: g
Storage: Fridge

Types & varieties

Green Globe

Most common commercial variety; rounded, medium-sized buds with thick, fleshy scales

Romanesco

Italian heirloom; conical shape with purplish tinge; considered tender and flavorful

Spiny Siculian (Violetto)

Elongated, deeply lobed bracts; intense flavor; common in Italian and Sicilian cooking

Cauchy

French variety; large, compact bud; widely grown for industrial canning

Canned in Water or Brine

Plain, neutral flavor; best for recipes where you control seasoning; lower-sodium options available

Marinated in Oil

Packed with garlic, herbs, and vinegar or lemon; ready to use straight from the jar; higher fat content

Preparing Fresh Artichoke Hearts

Trimming a fresh artichoke to expose the heart is a straightforward technique that rewards patience. Start by snapping off the tough outer leaves until you reach the pale green or yellowish inner leaves. Cut off the top third of the remaining leaves with a chef's knife. Pare the tough green outer layer from the stem and base with a vegetable peeler. Halve the artichoke lengthwise and use a melon baller or spoon to scoop out the fuzzy choke—the thistly center that sits just above the heart base. Immediately rub all cut surfaces with lemon or submerge in acidulated water, as the hearts oxidize and brown rapidly. The cleaned hearts can be steamed, boiled, grilled, or roasted. A whole trimmed heart steams or boils in 20–30 minutes; halved or quartered hearts cook in 10–15 minutes. The heart is done when a skewer pierces it with slight resistance—it should never be mushy.

Snap off outer leaves in layers until you reach the pale inner leaves
Trim the top third of remaining leaves with a sharp chef's knife
Peel the stem and outer base with a vegetable peeler
Halve lengthwise and scoop out the fuzzy choke with a melon baller
Toss immediately with lemon juice or hold in acidulated water

Choosing Canned and Jarred Hearts

For most everyday cooking, canned hearts in water are the practical choice—they are consistently tender, affordable, and neutral enough to absorb any seasoning you add. Rinse them under cold water to wash away excess sodium and any tinny flavor from the can lining, then pat or spin dry before using. Marinated hearts packed in oil are already seasoned and work well for antipasto, salads, and pizzas, but their seasoning may conflict with certain dishes; taste before adding more salt. For recipes where the heart is the focal point—a composed salad, a pizza bianco, an antipasto platter—seek out brands packed in simple ingredients with minimal liquid. Whole or halved hearts in water hold their shape better than quartered hearts for roasting or grilling.

Rinse canned hearts in cold water to reduce sodium and tinny flavor
Pat canned hearts dry before sautéing or roasting to avoid steaming
Taste marinated hearts before adding salt—they may already be well seasoned
Choose whole or halved hearts for roasting; quarters work fine for salads and pasta

Common uses

Salads: Greek-style with feta, olives, cucumber, and lemon vinaigrette; or composed salads with shaved parmesan and fresh herbsPasta: tossed with lemon-butter sauce, with peas and prosciutto, or in spring vegetable dishesAppetizers: roasted with olive oil and garlic, as pizza topping, or warm dip with ricotta and herbsAntipasto platters: alongside cured meats, marinated vegetables, and cheeseGrain bowls and farro or barley salads: adds substance and a pleasant tangFrittatas and omelets: folded with goat cheese, herbs, and sometimes cured meatStuffed and baked: filled with breadcrumbs, garlic, and parmesan, drizzled with olive oilPanini and flatbread: with prosciutto, mozzarella, and sun-dried tomatoesRisotto: stirred in at the end to maintain texture and add vegetable interestSoups and purées: blended with potatoes or cream for a subtle, vegetable-forward soup

Tips & pitfalls

Always remove the fuzzy choke completely before cooking or eating; use a melon baller or spoon to scoop it out without damaging the heart base
If using canned hearts, rinse under cold water to reduce excess sodium and any tinny flavor from the can lining
Fresh hearts brown quickly when exposed to air—toss immediately with lemon juice or hold in acidulated water (water with a squeeze of lemon)
Do not overcook: artichoke hearts should retain some resistance and never turn mushy; test by piercing with a skewer—slight resistance is correct
When roasting fresh hearts, halve or quarter first, brush generously with olive oil, season, and roast at 425°F (220°C) for 20–25 minutes until golden
For sautéing, slice in half and sear cut-side down in hot oil until browned, then finish with a splash of white wine or stock and cover briefly
Frozen artichoke hearts should be thawed and patted completely dry before sautéing or roasting to avoid steaming
Canned marinated hearts are already seasoned; taste before adding more salt to a dish

Nutrition

115kcal

Energy

481 kJ · per 100 g

Where the calories come from

Protein 9%Carbs 89%Fat 2%

Protein

2.7g

5% DV

Carbs

25.6g

9% DV

Fat

0.2g

0% DV

Fiber

1.5g

5% DV

Sugars

17.2g

of which

Sodium

14mg

1% DV

Notable micronutrients

Vitamin B648% DV

Potassium38% DV

Zinc34% DV

Riboflavin (B2)14% DV

Phosphorus11% DV

Vitamin C9% DV

Source · USDA FoodData Central · approx. Hearts of palm, raw

View on FDC →

In the shops

Matched grocery products

Artichoke
190 g · Mercadona
€0.48
Artichoke Hearts
Hacendado · 290 g · Mercadona
€1.85
Artichoke Hearts
Hacendado · 430 g · Mercadona
€2.15
Artichoke Hearts
Hacendado · 260 g · Mercadona
€3.00
Chunked Artichoke
BONPREU · kg · Bonpreu
€2.65
Artichokes in Tempura
COCINARTE · kg · Bonpreu
€1.89

Good to know

Origin: Mediterranean; likely developed by Arab agronomists in the 9th–10th century; major US production in California's Monterey County
Season: March through May for fresh; canned and jarred available year-round
Flavor: Mild, nutty, faintly earthy; develops metallic bitterness if overcooked
Form: Fresh (whole or quartered), canned in water/brine, frozen, or jarred in oil with herbs
Color: Pale cream to pale green when raw; deeper olive green when cooked
Perishable: Fresh trimmed hearts: 1–2 days refrigerated. Canned: 1–2 years unopened, 3–5 days after opening
Yield: About 30–40% of a whole artichoke is heart; canned hearts are ready to use
Size: Whole fresh hearts typically 2–4 inches diameter; canned hearts vary from small quarters to large whole halves

Substitutes

Jerusalem artichoke (sunchoke) — Similar nutty, earthy flavor and creamy texture; can be used raw or cooked; not related botanically but behaves similarly in dishes
Hearts of palm — Comparable tender-crisp texture; milder flavor; works well in salads and as antipasto
Canned vs. fresh — Canned hearts in water are essentially interchangeable with frozen; adjust seasoning as canned may contain sodium
Roasted red bell pepper — Provides sweetness and soft texture but lacks the earthy artichoke flavor; best as a visual and textural substitute in salads

Pairs with

Lemon Garlic Olive oil CapersAnchoviesParmesan and pecorinoWhite wine (Pinot Grigio, Sauvignon Blanc)Fresh herbs: parsley, mint, tarragonEggSea salt and black pepper

Also called

Carciofi · Marinated Artichoke Hearts · Artichoke Hearts