Artichoke hearts

Artichoke hearts are the most tender and prized part of the artichoke, located in the interior before the flower opens. This ingredient is valued for its soft texture and delicate, slightly sweet and earthy flavor, which adds a special touch to a wide variety of recipes, from salads and stews to pastas and appetizers.

The artichoke is native to the Mediterranean basin, with a long tradition in European cuisine, especially in countries like Spain, Italy, and France. However, its cultivation and consumption have spread throughout Latin America, where it is common in various gastronomic preparations.

Properties: Artichoke hearts are low in calories and rich in fiber, which aids digestion. Furthermore, they contain antioxidants, vitamins such as C and K, and minerals like magnesium and potassium, which contribute to cardiovascular health and the immune system.

In different Latin American countries, artichoke hearts may be known by other names, although "artichoke hearts" is the most commonly used term. In some regions, they are also called "centers of artichoke" or simply "artichoke" when referring to this specific part.

Their versatility in the kitchen makes them an ideal ingredient for those looking to incorporate natural and nutritious flavors into their dishes.