The can's got plenty of liquid, so the hearts stay tender and don't dry out after I open it. I toss them straight into pasta or salads without draining, and the salt and citric acid give just enough tang without being briny.
James X.★★★★★
The can-to-plate convenience is perfect for weeknight pasta, and the quartered pieces hold their shape nicely in a simmering sauce. I added them straight from the water-packed brine to a skillet and they soaked up the olive oil and lemon without turning mushy.
Charlotte T.★★★★★
These taste fresh, not tinny at all, and the quartered size means they're ready to toss straight into a salad or pasta without any extra chopping. The citric acid gives them a nice bright tang that holds up well in a warm dish, too.