Canned artichoke hearts are too salty

12
10
Joined Dec 6, 2015
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!
 
965
86
Joined Apr 4, 2012
Skip the canned/jarred variety and go take a look at the freezer case for frozen artichoke hearts.
 
12
10
Joined Dec 6, 2015
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? 
 

phatch

Moderator
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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. 
 
12
10
Joined Dec 6, 2015
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... 
 

cerise

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

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.
 
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965
86
Joined Apr 4, 2012
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.
 
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