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oofencocotte

Substitute for artichoke hearts

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Artichoke kidneys?

 

But seriously, folks, I'm wondering where you're located. If your grocery store doesn't carry frozen hearts, surely it has jarred ones -- perhaps marinated, but it should still work for the recipe. I've also seen canned ones, but can't attest to their quality.


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I live in a small town in a country where spring onions are only available in spring! Somehow I like that all the veg are seasonal.

 

 I'm pretty sure I've seen artichokes in the supermarket but there aren't any at the moment. Not canned or frozen either- I guess they don't really eat them here. I could head into the city and try but even then it might not happen. 

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Cardoon, which is in the same family as artichokes, tastes like artichoke.

 

dcarch

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20 minutes ago, dcarch said:

Cardoon, which is in the same family as artichokes, tastes like artichoke.

 

dcarch

Aaaand much cheaper & easier to find ...

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Substituting for an ingredient that's part of the name of the dish can be problematic.  In this case, I might try zucchini/summer squash or eggplant.  The eggplant would certainly require pre-cooking and the zucchini might also benefit from a quick sauté to get a bit of browning on it and prevent if from adding too much water to the finish dish.

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I think shelled edamame have a bit of artichoke heart-ish flavor. If you agree, then there you go. 

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Palm hearts? Bamboo shoots? These both come in cans or frozen.

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1 hour ago, happytown said:

I couldn't find any palm hearts or bamboo shoots either. .Not much selection here. In the end i went with roast eggplant!

 

How did it come out? Would you do it again with the eggplant, or wait for the artichoke hearts, or not at all?  Got photos?


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Couldn't show you photos without some medical scan of my stomach I'm afraid :)

 

It was excellent. The crispiness of the roasted eggplant was important to the texture. Very deep flavours of Morocco. The lemon in there I think created something very new that I wasn't used to. 

 

To be honest I don't think I've ever had artichoke hearts and don't even know what they look like, so I don't know how they would compare. But eggplant worked!

 

I fried some raw rice with garlic and ginger paste and then boiled it in vegetable stock for 15 minutes and that was a great accompaniment. 


Edited by happytown (log)
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