Artichokes are a delicious vegetable with many health benefits. People use them as an ingredient in cooking for centuries and add on their salads. Unfortunately, artichoke season is only available from October through June! If you’re craving this tasty veggie but don’t want to wait until next fall, try one of these 10 substitutes for artichoke.
You can do substitute for artichoke hearts with Cauliflower, Corn, Butternut squash, Kale, Asparagus, Broccoli, Brussels sprouts, Radishes, Lentils, Peas.
Artichoke Hearts Substitutes
Cauliflower is the perfect artichoke substitute! It’s high in iron and potassium, as well as being both gluten-free, vegan-friendly, and low calorie. Whether you crave a healthier version of a dish or want to try something new, cauliflower can do the trick. The possibilities are endless with this versatile veggie. Either roast it in the oven or pan-fry it to add an umami flavor.
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Cauliflower is such a versatile vegetable! You can eat it raw, or roast it with some olive oil and garlic. It’s great in stir fry dishes, pasta sauces – you name it! It’s time to start cooking up this unassuming and delicious veggie.
Replace some of those ingredients in your artichoke dip with this delicious, nutritious alternative. It has an abundance of vitamins and minerals that you can’t get enough of. Product is just what you need to keep yourself feeling great about the food you’re eating!
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Corn is a great substitute for artichoke in some dishes. This vegetable will wow your dinner guests with its soft flesh and pleasant buttery taste! It’s cool, crisp, and delicious. And you can vegan-ize it by making a stuffing at home or sitting in a nearby pizzeria!
3. Butternut squash:
Butternut squash can be used as a substitute for artichokes in any recipe, from curries to latkes. Best of all, butternut squash has tons of free-radical fighting antioxidants that are essential for the prevention of aging and disease. It is a perfect substitute for artichoke hearts.
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The bright orange hue and toothsome texture mean your Halloween costume is on the right track. The fiber-rich squash also packs 41% of the day’s potassium in its 3-ounce container, so it should keep you energized when the clock runs out.
Kale is the new artichoke! Rich in Vitamin A, Zinc, Iron, and Calcium – this leafy green veggie has a mild nutty taste that’s perfect for salads, soups, tempura, or anything you want it to be.
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Kale is here to save the day with its crisp texture and soothing taste. For those looking for a new dish, go ahead and try the “Kale Artichoke”, which combines crispy kale and zesty lemon into one satisfying offering!
Delicate, fresh, and versatile asparagus is a lean vegetable that will surely make your dishes pop. Don’t settle for boiled or steamed vegetables, add in this green delight to brighten up all of your plates with its healthy sweetness!
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Fresh asparagus is so versatile. You may have seen them in the last Chicken breast dish you made, or atop your salad, but our favorite asparagus preparation is “Italian.” Grab some vinegar, salt, and pepper – let’s get started!
Asparaguses like a little tender love and care when they’re being prepared. To achieve this kind of treatment, submerge each spear into three cups of boiling water for one to two minutes respectively. Once these semi-darlings are done nicely boiled and blanched (their natural state), remove them from heat-use tongs or similar utensils to gently shake off excess water.
Broccoli is one versatile vegetable! From tasty to beautiful, we’ve got a little bit of everything for you. The Broccoli stalks pack a nutritional punch in the form of fiber, folate, and protein while still tasting delicious with its characteristic earthy undertone. Best of all? You can enjoy this versatile vegetable raw or cooked, on salads or mixed into pasta!
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Broccoli is a healthy and tasty substitute for artichoke that seems to be taking over the world. Broccolini’s crunchy stalk can be roasted with olive oil, salt, pepper, garlic powder, and some Parmesan cheese or just desired spices. You’ll never know what you’re missing until you taste this deliciously addictive vegetable!
7. Brussels sprouts:
Brussels sprouts are your new creative expression. No more cheesy beefy veggie bowls or fussy meatless Monday dinners. These little green orbs are a vegetable in and of themselves with an abundance of flavor and tons of nutrients that other veggies don’t have.
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Now you can order Brussels sprouts from every restaurant, not to mention cooking them at home whenever you want without having to slog through the grocery store crowds! Brussels sprouts are a high-protein, low-calorie food.
A beautiful compliment to any meal, radishes can be enjoyed with butter and bread or chopped into a salad. Radishes treated well are crisp and clean while minimizing the consequences of climate change on our planet!
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There’s no need to order your favorite Italian appetizer with this twist– because these crunchy, peppery little veggies make an eerily satisfying artichoke substitute. If you’re a lover of the Mediterranean green or its salty dipping sauce, if you enjoy those seeds and all that pulp, we bet these bad boys will become your new best friend.
Lentils have been the staple diet of Mediterranean populations for thousands of years. Rich in protein, iron, and other essential minerals, these legumes are high in fiber too! What they may lack in flavor, they make up for with a hearty consistency that stands up well to chilies or other ingredients you might be looking to add on top.
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We recommend boiling two cups with five cups of water for about 15 minutes before adding your favorite spices – enjoy as a side dish or soup ingredient!
Artichokes are like Oreos. They’re great, but they can get old after a while and you need a break sometimes. Sometimes when artichoke isn’t satisfying anymore, we crave something different that still has that rich taste: peas. Peas are an alternative to the overplayed artichoke in more ways than one: they sound funny-ish because they replace “arti” with “pea”. In addition, you’ll have no hassle of unwanted choking on those cute little hearts.
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High in fiber and protein, our peas are perfect on top of salads and soups as a substitute for other high-starch veggies like bulkier artichokes.
We recommend replacing artichoke with zucchini. It’s an easy vegetable to make, and while you’ll lose some of the high-fiber and cholesterol-lowering benefits that artichoke offers, zucchini will add a similar texture and flavor profile.
Check out this vegan ratatouille recipe for a great way to substitute zucchinis for one cup of the cooking liquid when making another meaty stew or tomato sauce. It also uses beans (kidney) as a companion protein to have in your diet too!
One vegetable that’s related to artichoke is actually the garden pea. Garden peas are typically the small green type, they’re much younger and smaller than a mature plant because it hasn’t had time to “choke” itself like an artichoke has. They’re also not spiky on the outside and have a thinner exterior layer as well when still young, so they don’t have as many difficult to peel layers of scales.
Mature garden peas do become frostier in color but you’ll usually only find them at farmer’s markets or from farms if you want them yourself. So while you can get fresh peas out of season (usually March until November).
When artichokes are consumed raw, the leaves may irritate the soft tissue in the throat and upper chest. However, most find steaming to be a suitable solution to this problem. Also when we think about all of the things that are bad for us, it’s good to remember everything in moderation and not judge food as “good” or “bad”. Artichokes contain valuable nutrients such as iron and Vitamin C which offer many health benefits including increased energy levels. So try not to strike it off of your grocery list! Enjoy responsibly 🙂
Canned artichokes have a neutral taste, as opposed to fresh ones which have a sour tang. I’m not sure why, but it’s great because you can dump them in anything and they’ll be just fine. They cook up with liquid to soften the flesh and absorb some extra flavor if needed. It would be easier to tell you what canned artichokes don’t taste like so let me give you three examples of foods that might go well with canned or jarred artichokes: spaghetti sauce, Caprese salad, and white pizza sauce (or any other type). Bon appetit!
Jerusalem artichokes are in the same family as sunflowers, so they have that same yellow color. But they’re a little more meaty and smaller than your average sunflower. And instead of looking like spikes on the plant’s face, their leaves grow out of a shallow root next to the stem (you might think of them as looking more like potatoes).
Higher up on the stem are flowers with spiky petals – these plants really do resemble roses quite a bit! Young shoots and young roots look similar to young fennel too.
The basic idea is to peel off the petals of the stem, leave all of its leaves attached, and then cut off about an inch or so from the end. So what you’ll have left is what looks like an artichoke heart with leaves still attached. Now you can either eat it as-is or slice it in half again lengthwise down the center seam and remove any tough parts of the leaf that come with getting one side cleanly peeled. The result should be two halves with a long stem on one side and short stems on the other (unless otherwise noted by recipe). Now you’re ready to cook them!
Mushrooms, cabbage, and asparagus can be used as a replacement for artichokes during the holidays.
Artichoke is a popular choice in Italian cuisine, because of its unique taste and texture. The leaves are eaten raw or cooked with Italian dishes like risotto or pasta for added flavor or to complement other ingredients in the dish. Artichokes also often accompany meat dishes at holiday functions. Still, have questions about artichokes? Check out this article!
Artichokes are high in fiber and potassium which makes them an excellent source of heart-healthy nutrients such as vitamin C and folate that may help maintain healthy blood pressure levels.
Yes, they need to be cooked.
Typically, with canned items, the item is cooked and then canned – this means that your artichoke hearts are pre-cooked and ready to eat. It’s important not to overcook the product though or it will turn into mushy inedible artichokes which no one wants when they crave a can of artichokes! Generally, take that time you would set aside anyway for cooking them from more than skewered leaves down to seared chunks and think about how you flavor them. A little butter, soy sauce, or teriyaki sauce is always a good idea as well as lemon juice or rice wine vinegar.
Artichoke is a vegetable that can be eaten raw, boiled, or fried. This article lists 10 substitute for artichoke if you’re looking to try something new with your next recipe. We hope this list helps make substitutions easy and tasty! Comment below on which of these substitutes are your favorite- we love hearing from our readers so don’t hesitate to share what you think!