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Hearts of Palm vs. Artichoke Hearts: What's the Difference?

by Vorst Canada
Hearts of Palm vs. Artichoke Hearts: What's the Difference?

 

You may have seen both hearts of palm and artichoke hearts if you've looked through a plant-based recipe book or the canned foods section. You can find these soft, tasty veggies in salads, dips, and recipes without meat, but they are not the same thing. You can get the most out of them in the kitchen if you know how they differ in taste and nutrition and how to employ them in cooking.

Disclaimer: This content is intended solely for informational and educational purposes and is not a substitute for professional medical advice, diagnosis, or treatment.

Table of Contents

  • What Are Hearts of Palm?
  • What Are Artichoke Hearts?
  • Nutrition Comparison
  • Taste and Texture
  • How to Use Them in Cooking
  • Which One Should You Choose?
  • References and Resources

What Are Hearts of Palm?

Certain types of palm trees have hearts of palm that come from their inner core. They are mostly grown in Central and South America, and people love them for their mild flavour and delicate, somewhat crunchy texture. When cut, they look like tubes or rings, which makes them great for adding structure and a touch of class to salads and cold foods.

People who live low-carb or paleo-style often choose hearts of palm since they are low in calories and naturally gluten-free. They are commonly preserved in brine in cans or jars, which helps keep their mild flavour and soft bite.

What Are Artichoke Hearts?

Artichoke hearts are the soft, fleshy parts of the globe artichoke, which is a thistle plant that grows in California and around the Mediterranean. Artichokes, on the other hand, sprout from the ground and look like big flower buds. Hearts of palm, on the other hand, are picked from the centre of a tree.

The heart is in the bottom of the artichoke, slightly above the stem and below the fuzzy centre, which is called the "choke." After taking off the tough leaves and choke, the rest is soft, a little acidic, and earthy in taste. Artichoke hearts are often preserved in oil, water, or a mixture of herbs and vinegar, which makes them a tasty addition to many meals.

Nutrition Comparison

Both artichoke hearts and hearts of palm are high in fibre and low in fat, however they are not the same.

Hearts of palm have a small amount of potassium, calcium, and iron. They don't have many carbs, which is why people on ketogenic or diabetic diets like them so much. If you rinse off the brine, they also have less sodium.

Artichoke hearts provide higher fibre per serving and are especially potent in antioxidants. They are an excellent choice for promoting immune function and cellular health because they have more vitamin C and folate. Because they are commonly preserved in oil or seasoned marinades, they can have more sodium and fat depending on how they are made.

The nutritional value is different for each case, depending on whether they are fresh, canned in water, or packed in oil. If you need to limit how much sodium you eat, it's a good idea to read the label carefully or rinse them well before using them.

Taste and Texture

These two truly stand out when it comes to taste. Hearts of palm have a soft but strong texture with a taste that is neutral and a little nutty. In innovative plant-based recipes, they can be used to replace crab meat or spaghetti. Because they are so mild, they soak up the tastes of dressings, sauces, and seasonings quite well.

Artichoke hearts are stronger. They taste fuller, a little acidic, and a little bitter. They are great for creamy dips, savoury tarts, or Mediterranean-inspired meals because they are softer and more fibrous.

Hearts of palm are a great choice if you want a blank canvas for flavour. Artichokes are a good choice if you want something with more character and presence.

How to Use Them in Cooking

Both elements are useful in many ways, yet they work best in distinct ways.

Hearts of palm are beneficial for:

  • Adding texture to salads by cutting them up
  • Mixing into fake crab cakes or vegan "seafood" spreads
  • Putting in casseroles or pasta bakes
  • Using as a basis for tacos or ceviche made with plants

Artichoke hearts are great for:

  • Stirring into dip made with spinach and artichokes
  • Roasting with herbs and garlic
  • Putting on pizzas or flatbreads
  • Adding to grain bowls, risottos, or spaghetti

They can be baked, sautéed, or grilled, as they can withstand heat. Keep in mind that marinated artichokes come already seasoned, allowing you to use less salt and spices in other parts of your dish.

Which One Should You Choose?

There’s no right or wrong answer here—it depends on your flavour preference and dietary goals. Hearts of palm are an excellent choice if you're seeking a low-carb, mild-flavoured option for a variety of dishes. They’re especially useful if you want something that can mimic the texture of meat or pasta in vegan cooking.

If you love bold, savoury flavour and want more fiber and antioxidants, artichoke hearts may be the better choice. Their rich taste pairs beautifully with lemon, garlic, olive oil, and cheese-based dishes.

In fact, there’s no reason not to keep both in your pantry. Having both hearts of palm and artichoke hearts on hand gives you flexibility in your plant-based or Mediterranean-inspired meals.

Key Takeaway

Hearts of palm are tender, mild, and versatile—great for low-carb cooking—while artichoke hearts bring bold flavour and antioxidant power to your plate. Each has its own strengths in the kitchen.

References and Resources

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