Substitute for Artichokes (Fresh, Hearts, or in Dips)

Need a substitute for artichokes? Whether you’re making a creamy dip, a roasted side, or a Mediterranean salad, there are plenty of ingredients that can stand in for artichokes without sacrificing flavour or texture.

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Quick answer: The best artichoke substitutes include hearts of palm, asparagus, Brussels sprouts, cardoons, and choke-free artichokes — each working best in different types of recipes.

In this post, we’ll look at the top alternatives based on what you’re cooking and why they work so well.

Best Substitute for Artichoke Hearts

As someone who enjoys the complexities of cooking, I often find myself reaching for artichoke hearts to add their unique nutty flavor to dishes. Yet, on occasions where these indulgent florals are absent from my pantry or when they’re out of season, a diverse array of substitutes stands at the ready.

The distinctive taste and texture of artichoke hearts make them a cherished ingredient, but their preparation can be labor-intensive, and their availability is sometimes limited. Recognizing the role they play in soups, dips, and Mediterranean fare, it’s important to have a roster of alternatives that can slide into recipes without a fuss.

From the readily available canned artichokes to the crisp bite of kohlrabi, the breadth of options caters to a wide spectrum of culinary needs. Whether one is looking to maintain similar textures or adapt flavors, the kitchen can remain an avenue for creative expression even when artichokes are off the table.

Substitute	Best For	Texture	Taste Notes
Hearts of Palm	Dips, salads, antipasti	Firm, fibrous	Mild, slightly nutty — closest in taste and texture
Asparagus	Grilling, roasting, pasta	Snappy when fresh	Fresh and grassy with a mild bitterness
Brussels Sprouts	Roasting, sautéing, side dishes	Leafy and tender	Earthy, stronger flavour when roasted
Cardoons	Gratin, casseroles, stews	Fibrous like celery	Slightly bitter, very similar in structure
Choke-Free Artichokes	Any recipe calling for fresh artichoke	Same as regular artichoke	Exactly the same — without the choke!

Canned vs. Fresh Artichoke Swaps

Depending on your recipe, you might be trying to swap out either fresh artichokes or the canned/jarred kind. Here’s what works best:

🟢 If the recipe calls for fresh artichokes:

Use these fresh alternatives:

• Asparagus
• Cardoons
• Brussels sprouts

They’re ideal for grilling, roasting, or baking into mains and sides.

🟡 If the recipe uses canned or jarred artichoke hearts:

Swap with:

• Hearts of palm
• Cooked Jerusalem artichokes (sunchokes)
• Cooked and chopped mushrooms

These have similar texture and mild flavour, especially good for dips, pasta, and casseroles.

Best Substitutes for Artichokes in Dips

Making spinach artichoke dip but missing the artichokes? No problem! There are a few tasty and texture-friendly swaps that work beautifully in creamy dips and spreads.

Here are the best options:

• Hearts of Palm
  The most direct substitute — similar in texture and mild flavour. Just chop and stir in as you would with canned or jarred artichokes.
• Jerusalem Artichokes (Sunchokes)
  Not actually related to globe artichokes, but their nutty, slightly sweet taste blends well in dips once cooked and chopped.
• Chopped Zucchini
  Lightly sautéed or steamed zucchini can mimic the texture in dips. Drain well to avoid excess moisture.
• Chopped Mushrooms (like oyster or white button)
  When sautéed and seasoned, mushrooms add a nice umami depth to creamy dips.

Best Substitutes for Grilled or Roasted Artichokes

Looking for a veggie that grills or roasts as well as artichokes? These options bring texture and bold flavour to the table.

• Asparagus Spears
  A great swap for grilled artichokes. They roast or grill quickly and keep their snappy bite.
• Brussels Sprouts (halved)
  Roasted until golden, they have a tender centre and earthy flavour similar to artichokes.
• Cardoons (if you can find them)
  These are closely related to artichokes and have a similar fibrous texture — great for grilling once trimmed and prepped.
• Baby Zucchini or Pattypan Squash
  Mild flavour, soft texture — slice thick and roast or grill with olive oil and lemon.

🎋 Bamboo Shoots

Crisp and neutral, bamboo shoots are a mild veggie that can step in for artichokes in some savoury dishes.

They don’t have the same flavour as artichokes but offer a similar bite and are great for stir-fries or cooked dishes where texture matters more than taste.

Best for: Stir-fries, noodle dishes, casseroles
Texture: Crisp and slightly fibrous
Tip: Use canned or vacuum-packed bamboo shoots for convenience — rinse them well to reduce any briney taste.

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🍄 Mushrooms

If you want depth and umami in a dish that calls for artichokes, mushrooms are a surprisingly good stand-in.

When chopped and sautéed, mushrooms bring a hearty, earthy flavour that blends nicely into creamy dips or pasta recipes.

Best for: Creamy dips, pasta sauces, risottos
Texture: Soft, meaty when cooked
Tip: Use mild varieties like white button or oyster mushrooms to avoid overpowering the dish.

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🥒 Zucchini

Zucchini may seem too soft at first glance, but it can work well as a mild and neutral base in certain dishes.

It won’t mimic the fibrous nature of artichokes, but when lightly cooked, it takes on other flavours beautifully and holds up in baked or sautéed recipes.

Best for: Cold dips, sautés, casseroles
Texture: Soft and moist
Tip: Cook it briefly and drain well to avoid a watery result — especially in dips.

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🥦 Broccoli

Broccoli isn’t an obvious match for artichokes, but it can work in a pinch — especially when texture is key.

Best for: Roasting, bakes, casseroles, pasta
Texture: Firm with a fibrous bite
Tip: Lightly steam or roast the florets before adding them to a dish. Avoid overcooking, as they can become mushy and overpower the flavour.

Its firm florets and slightly bitter flavour can hold up in cooked recipes like casseroles or veggie bakes, though it doesn’t offer the same subtle taste as artichokes.

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🥬 Brussels Sprouts

These tiny cabbage cousins don’t taste exactly like artichokes, but their texture when roasted is surprisingly similar.

They’re great when cut in half and roasted with olive oil and lemon, giving them a crisp exterior and tender inside.

Best for: Roasted sides, warm salads, pasta
Texture: Leafy but tender when roasted
Tip: Trim and halve them, then roast until just crispy — overcooking can bring out bitterness.

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🌱 Asparagus

Asparagus offers a tender bite and grassy flavour that can mimic artichokes in grilled or sautéed dishes.

The texture isn’t identical, but its fresh flavour and visual appeal make it a good alternative — especially in spring recipes.

Best for: Grilling, roasting, stir-fries
Texture: Tender with a slight snap
Tip: Cut spears on the diagonal and cook quickly to keep the texture crisp and bright.

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🌴 Hearts of Palm

This is the closest and easiest substitute for artichoke hearts — in both flavour and texture.

They come canned or jarred, just like artichokes, and work well in everything from dips to antipasto platters.

Best for: Cold dips, pasta salads, antipasti
Texture: Firm, slightly fibrous
Tip: Slice thinly or chop roughly, and don’t overdo it — the flavour is mild and best paired with bold ingredients.

🌿 Cardoons: The Closest Cousin to Artichokes

Never heard of cardoons? You’re not alone — but if you can find them, they’re one of the most authentic substitutes for fresh artichokes.

Cardoons are part of the same plant family as artichokes and look a bit like large, silver-stalked celery. Once cleaned and cooked (boiled or baked), their flavour becomes mild and slightly bitter — much like artichokes.

Best for: Gratin dishes, casseroles, roasting, and Mediterranean-style recipes
Texture: Fibrous and meaty
Tip: Always cook cardoons before eating. They’re quite tough raw but soften beautifully when baked or simmered.

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🥔 Sunchokes (Jerusalem Artichokes)

Despite the name, these aren’t true artichokes — but they can do a great job standing in for them in dips and cooked dishes.

Sunchokes, also known as Jerusalem artichokes, are knobbly root vegetables with a mildly sweet, nutty flavour. Once peeled and cooked, they mash or chop easily and blend into creamy dishes like dips or casseroles.

Best for: Spinach dips, blended sauces, and mashed veggie bakes
Texture: Soft, smooth when cooked
Tip: They hold a little more moisture than artichokes, so consider draining or roasting them first if you’re mixing them into dips.

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🫑 Bell Peppers

Bell peppers won’t replicate the texture of artichokes, but they’re a colourful, slightly sweet alternative in some cooked dishes.

When roasted or sautéed, they bring a tender bite and a flavour that works in Mediterranean-style recipes or veggie bakes.

Best for: Roasted dishes, pasta, antipasti platters
Texture: Soft and tender when cooked
Tip: Use red or yellow peppers for a sweeter flavour. Roast them first for extra depth and better texture in baked dishes.

Final Flair: Unique Substitutes that Shine

Exploring beyond the usual, I’ve uncovered some innovative substitutes that make their mark in the realm of artichoke alternatives. Sun-dried tomatoes burst with intense, tangy sweetness, ideal for transforming a simple salad or being tossed into a Mediterranean pasta. Their rich, concentrated essence imparts a unique twist to dishes that typically showcase artichokes.

Meanwhile, olives offer a briny kick that contrasts yet complements the milder, nuttier taste of artichokes. Whether sprinkled over a pizza or mixed into a robust tapenade, their savory depth introduces an unmistakable Mediterranean flair into your cooking.

These lively choices not only fill the gap left by artichokes but also enhance the dish’s complexity, proving that sometimes, a stand-in can steal the show.