Plain, cooked artichoke heart is safe in small amounts, but tough outer leaves may be hard to chew and extra fiber can cause GI upset if overfed. Avoid oil-packed, salty, or marinated preparations — many contain alliums, vinegar, or excess salt.
Artichokes are immature flower buds of a large thistle plant, with overlapping leaves protecting a tender heart. Fresh buds feel heavy with tightly packed leaves in spring; the fuzzy choke above the heart is removed before eating.
Artichokes are steamed, boiled, or grilled and served whole or as hearts. Fresh buds appear in spring; jarred and canned hearts are available year-round.
Jarred and canned hearts are packed in brine or oil. Marinated versions add vinegar, herbs, and salt. Frozen hearts are simpler but may still include added ingredients.
