Canned artichoke hearts are too salty

Discussion in 'Food & Cooking' started by shanibh, Dec 6, 2015.

  1. shanibh

    shanibh

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    Hi,

    Supermarkets around me only sell the canned artichoke in salt, 

    Thing is, anything that i tried to do (wash, soak in water for a while) still can't rid of the salt flavor, and dishes turns out pretty salty

    any quick tip on what can i do differently to rid of the amount of salt got into the artichokes? 

    Thanks!
     
  2. chicagoterry

    chicagoterry

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    Skip the canned/jarred variety and go take a look at the freezer case for frozen artichoke hearts.
     
  3. koukouvagia

    koukouvagia

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    Frozen, agreed!
     
  4. shanibh

    shanibh

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    Thanks guys, promise i will switch to frozen after your feedback :)

    thing is, i still have left with another 1 unopen can of that salty thing, any ideas for what i can do with it? 
     
  5. koukouvagia

    koukouvagia

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    Return it and get your money back or donate it to a local soup kitchen.
     
    shanibh likes this.
  6. phatch

    phatch Moderator Staff Member

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    Reduce the salt in the rest of the dish so the artichoke balances better. 

    Artichokes are one of the more salty vegetables anyway, along with carrots and celery. Which is not to say they're high sodium as all vegetables are comparably low in sodium. Just those three are near the top of the list. 
     
  7. shanibh

    shanibh

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    thanks, but actually last time i tried i literally put none of more of a salt to the dish (it was simple cold arti+mayo+scallions salad) and it was yet super salty from the can brine... 
     
  8. cerise

    cerise Banned

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    I agree. I try to read the labels, particularly with canned food - the sodium can be high. I liked them though. Could be the tinny taste. Toss em if you don't like them. Or, add them chopped, to cooked pasta with gremolata and garlic, mashed potatoes, antipasti with crusty bread, artichoke and lemon pesto.
     
    Last edited: Dec 10, 2015
  9. chicagoterry

    chicagoterry

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    You say it was salty from the brine in the can. Were you adding any of that brine to the dish? I hope not. If you were using it as part of the liquid in the recipe, I'd suggest, tossing the liquid from the can out and substituting lemon juice and water or unsalted stock instead. A bit of acid can help to offset too much saltiness. I think the basis of all good cooking essentially comes down to balancing acid and salt.
     
    Last edited: Dec 12, 2015