ARTICHOKE HEARTS

I love how these artichoke hearts hold their shape even after simmering in a stew, and the brine adds just the right amount of tang. They're a quick way to add some fibre to a simple lunch.

I've been tossing these into pasta and salads all week and the texture holds up way better than the jarred ones I used to buy. Nice that they're organic and actually have some fibre too. Draining them takes a minute but it's worth it.

The artichoke hearts hold their shape really well in a lemony pasta, and the brine isn't overly salty like some jars I've tried. I've been tossing them into salads all week, and the tender texture makes them feel a lot fresher than expected for a pantry item.