All About Artichoke hearts
Your complete guide to artichoke hearts - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
Best Substitutes for Artichoke hearts
Don't have artichoke hearts? Try these alternatives in your recipes.
Common all-purpose substitutions suitable for most recipes where artichoke hearts are used, including salads, pasta dishes, dips, pizzas, or roasted vegetables.
Hearts of Palm
Offers a very similar tender, meaty, and slightly fibrous texture. Its mild flavor readily absorbs other ingredients, making it highly versatile. Rinse well if packed in brine.
Cooked Asparagus
1:1 (by volume) ratio
Provides an earthy, slightly bitter, and savory flavor profile that can mimic some of the artichoke's essence. Texture is more slender and can be tender-crisp. Best for salads, pasta, or as a side.
Roasted Red Bell Peppers (jarred or fresh)
While sweeter and softer, roasted red bell peppers offer a wonderful savory, slightly smoky flavor and tender texture suitable for antipasto, salads, pasta, and pizza toppings. Use jarred for convenience.
Marinated Mushrooms (e.g., button, cremini)
Provides an umami-rich, earthy flavor and a tender, meaty texture. Excellent in dips, pasta dishes, or as a pizza topping. Choose varieties marinated in oil and herbs for best flavor.
Steamed or Roasted Broccoli Florets/Stems
1:1 (by volume) ratio
Offers a fibrous yet tender bite, especially if using peeled and sliced stems. While the flavor is distinct, it can provide similar vegetable bulk to dishes like pasta or salads. Cook until tender-crisp.