5 Best Artichoke Heart Substitutes (Easy Swaps)

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Use these artichoke-heart substitutes by texture (tender + mild + briny) and by cooking role (sauté, bake, or blend).

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Prep Time 5

Cook Time 0

Total Time 5

Servings: 1 batch

Course: Substitutes

Best Matches

1:1 Marinated artichoke hearts (drained and chopped) Closest overall flavor profile; drain well to avoid extra liquid in dips and bakes.
1:1 Cooked artichoke bottoms (canned, drained) Similar tenderness; rinse if packed in a salty brine.

Good Alternatives

1:1 Hearts of palm (drained; rinsed if canned) Best for creamy bakes and dips; chop smaller for a closer “bite.”
¾:1 Green olives (pitted; chopped) Adds briny depth; slightly salty, so reduce added salt and balance with lemon.

Emergency Swaps

1:1 Canned chickpeas (drained; lightly smashed) Works when artichokes are mainly “body” in a salad or spread; blend smooth for spreads.
1:1 Roasted eggplant (peeled; chopped fine) Not briny, but matches the soft, savory role in casseroles; add a splash of vinegar to mimic brightness.

Identify what your recipe needs: tender bites (hearts), briny tang (olives), or creamy body (hearts of palm/chickpeas).
Choose the closest swap from the ingredient list, then use the listed ratio to replace artichoke hearts.
Drain and chop substitutes that come canned (hearts of palm, chickpeas) so the dish doesn’t turn watery.
Adjust seasoning: if the substitute is salty (olives), reduce added salt; if it’s not tangy (eggplant), add acid (lemon/vinegar).
Finish to match texture: bake/sauté briefly for tender bites, or blend/smash for dip-like consistency.

Best results come from matching texture first (tender bite vs creamy body), then flavor (briny/acid).
For baking/dips, drainage and chopping size matter more than exact variety.

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