Artichoke hearts

Drain them well and pat them dry, then fry in a hot pan with a little oil for 3–5 minutes, turning once. Crowding the pan makes them steam instead of brown.

Drain them first; rinse if they taste very salty or vinegary, then pat dry before cooking. For salads and antipasti, a quick drain is usually enough.

Keep leftover artichoke hearts covered in their liquid in a clean, sealed container in the fridge, and use within 3–4 days. If they came in oil, keep them covered with oil and follow the storage instructions on the jar.

They pair well with lemon, garlic, parsley, olives and Parmesan. Add them to pasta, risotto, pizza, savoury tarts or a salad with beans.

You can, especially in salads or dips, but hearts of palm are milder and more tender, without artichoke hearts’ slightly earthy, tangy flavour. Their fibre is 2.4 g per 100 g, compared with 4.8 g in artichoke hearts.

Yes: the oil adds considerably more fat and energy. Artichokes in oil have 22.8 g fat and 254 kcal per 100 g, so drain them well if you want less oil in a dish.

They provide 4.8 g of fibre per 100 g, making them a source of fibre. A few hearts add a pleasantly tender texture to a meal, but the amount you eat depends on the dish.