The artichoke heart is the tender innermost part of the artichoke (Cynara cardunculus var. scolymus), a Mediterranean thistle grown for its edible flower buds, taken from the base of the leaves after the tough outer leaves and the fibrous choke are removed. It differs from an artichoke bottom, which is trimmed further down to just the flat base disc with no inner leaves attached, though in casual cooking the two terms are often used interchangeably.
Artichoke hearts are grown mainly in California, Italy, Spain, and France, and appear across cuisines: in Italian dishes like carciofi alla romana and pasta alla carbonara con carciofi, in French salads and omelets, in Greek and Middle Eastern stews, rice dishes, and meze, and in American dips, pastas, and sandwich toppings. They have an earthy, nutty, slightly sweet flavor and tender texture, and pair well with lemon, garlic, olive oil, Parmesan, tomatoes, and herbs such as basil, thyme, and oregano. Fresh hearts should be firm and plump; canned or jarred versions are a convenient substitute for fresh.