They may not look like much, but they can completely transform a dish. 

Unlike mild-tasting fresh artichoke hearts (which have a fleeting spring season and are a chore to trim and clean), jarred, marinated ones are ready to use and have robust flavor from vinegar, salt, spices, and oil. (Skip the water-packed kind, which lack the extra zip). Add hearts to salads, pasta, omelets, and even soups—they hold up during a long cooking time. What’s not to love? 

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