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Substitute for artichoke hearts

oofencocotte

By oofencocotte
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oofencocotte

oofencocotte

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Hi there,

 

I'm making a chickpea tagine with this recipe

https://www.washingtonpost.com/recipes/chickpea-and-artichoke-tagine/15890/?utm_term=.3b0cc4e9ef14

 

but I can't find artichoke hearts. Does anyone know what else I could use? Google has come up with sundried tomatoes or asparagus but not sure about either of those

 

Any help much appreciated.

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Alex

Alex

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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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"Imagine all the food you have eaten in your life and consider that you are simply some of that food, rearranged."  -Max Tegmark, physicist

 

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oofencocotte

oofencocotte

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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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blue_dolphin

blue_dolphin

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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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Smithy

Smithy

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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?

Nancy Smith, aka "Smithy"
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oofencocotte

oofencocotte

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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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