Remember the artichoke dip that was so popular in the 90s (and appears to remain popular at a lot of the chain restaurants today)? There was a reason for its popularity, it was good! Well, move over artichokes, hearts of palm are here. If you haven’t tried these, go out and get yourself a jar, you are in for a real treat.
More versatile than artichoke hearts (think chicken salad, green salads, snacks, appetizers, dips), less chewy (don’t you hate it when you get one of those tough artichoke leaves in your mouth and have to chew it endlessly to no avail), and the flavor is more intense. Because the texture is both tender and crisp, they can be sliced, diced, or chopped, always retaining a nice shape.
Low in Cholesterol, hearts of palm are a good source of dietary fiber, Vitamin C, Folate, Calcium, Iron, Magnesium, Phosphorus, Zinc, Copper and Manganese. They are rich in potassium, providing 38 percent of the intake recommended for most adults and, as such, important to muscle, heart, and nerve cell function. Did I mention they are delicious? I first introduced you to them here, but since then I’ve been using them in endless ways, most recently this delicious hearts of palm dip.
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