Artichoke hearts

Artichoke hearts are the most tender and edible part of the artichoke fruit, located on the inside after removing the fibrous outer leaves and the central "choke" or fuzz. These hearts are notable for their mild, delicate, and slightly sweet flavor, and a creamy texture that makes them a versatile ingredient for a wide variety of dishes, from salads and pastas to side dishes and appetizers.

The origin of the artichoke dates back to the Mediterranean region, mainly in countries such as Spain, Italy, and France, where it has been cultivated since antiquity. Today, its cultivation has spread to various areas of Latin America, where it has adapted well to temperate climates.

Regarding their nutritional properties, artichoke hearts are low in calories and fat, but rich in fiber, vitamins (especially vitamin C and folic acid), and minerals such as magnesium, potassium, and iron. Furthermore, they contain antioxidants that promote digestive health and may help reduce cholesterol.

In the Hispanic world, you can find artichoke hearts under different names, although the most common term is "corazones de alcachofa." Among the synonyms or related terms are "corazones de alcaucil" (in Argentina and Uruguay), and sometimes they are simply called "alcachofas limpias" or "alcauciles desgranados". Whatever the name, this ingredient provides a refined flavor that enhances any recipe.