Artichoke is the seasonal ingredient whose hearts and stems may be used in paella valenciana.
Artichokes appear in descriptions of traditional Valencian paella as a seasonal addition. Both the tender hearts and the stems can be used, making the vegetable more than a decorative garnish. In colder months, artichoke has also been described as a substitute for runner beans in some ingredient lists, reflecting the practical, seasonal character of the dish.
Paella valenciana grew from cooking practices around Valencia’s rice fields, especially the Albufera area. Cooks used ingredients available from nearby farms, gardens, and wetlands, so the recipe was never simply a fixed international formula. Green beans, lima beans, tomato, and artichoke can appear alongside rice, olive oil, chicken, rabbit, and sometimes snails.
This is one reason debates about “authentic” paella can be confusing. Seafood, chorizo, and mixed ingredients may be common in global restaurant versions, but Valencians often distinguish those dishes from paella valenciana. Seasonal variation within the Valencian tradition is a different matter.