The tender, edible center of the globe artichoke, comprising the fleshy base of the bud and the stem, with the inedible choke of immature florets removed. Young artichokes harvested small can be eaten whole, but mature heads are trimmed down to this prized heart, which is then braised, grilled, marinated, or canned in oil or brine. Its flavor is delicate, nutty, and slightly sweet, with the curious property of making other foods taste sweeter through the compound cynarin. Nutritionally it offers fiber, folate, vitamin C, and antioxidant polyphenols for few calories. Canned and frozen hearts make this labor-intensive vegetable convenient, though aficionados insist fresh hearts, prepared the moment the artichoke is cut, taste incomparably better.