Artichoke hearts in oil

Artichoke hearts in oil are the most tender and prized part of the artichoke, corresponding to the center of the flower before the fibrous part and the tough outer leaves form. These hearts are typically preserved in oil, which gives them flavor and a soft texture, in addition to facilitating their preservation and use in various culinary preparations.

The origin of the artichoke dates back to the Mediterranean region, especially countries like Spain, Italy, and France, where it has been cultivated and consumed since ancient times. Currently, artichoke hearts in oil are produced and marketed worldwide, being a popular ingredient in Mediterranean recipes and international cuisine.

Among their properties, their low calorie content and high concentration of dietary fiber, vitamins (such as C and K), and minerals (iron, magnesium) stand out. Furthermore, artichokes are known to aid digestion and contribute to reducing cholesterol. The oil in which they are preserved (usually olive oil or vegetable oil) provides healthy fats and improves preservation.

In different regions of Latin America, artichoke hearts may have different synonyms, such as corazones de alcaucil (in countries like Argentina and Chile), centros de alcachofa, or simply artichokes in oil. However, the term artichoke hearts is the most recognized and used in cooking recipes.

This ingredient is ideal for preparing salads, tapas, pastas, pizzas, and side dishes, providing a delicate flavor and a soft texture that enhances any dish.