Once not edible parts of artichoke has been removed, the artichoke hearts are packed in several cutting styles:

• Whole artichoke hearts.
• Quartered artichoke hearts.
• Artichoke bottoms.
• Artichoke heart pieces.

Depending of packing media, the artichoke hearts are packed in several presentations:

• In brine. The product is preserved in a light brine and citric acid to reduce pH level below 4.5 as acidified product.
• Marinated. The product is preserved in a mixture of vegetable oil, vinegar, salt, spices and citric acid to reduce pH level below 4.0. Usually quartered artichoke hearts are packed in this style.
• Artichoke Salad. The product consisting of a mixture of quartered artichoke hearts, sliced pimientos and pitted green olives, and preserved as indicated above for marinated.

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5 to 7

7 to 9

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