Ingredient substitution guide
Best substitutes for artichoke hearts
Best swap for artichoke hearts: Hearts of palm, 1:1; milder, similar tender texture.
How we checked this: these swaps come from the substitution list Well Stockd uses to match recipes, and their ratios follow ordinary kitchen practice rather than one published chart. For exact amounts on many common swaps, see the NDSU and Colorado State University extension tables listed below. Editorial policy
What can I use instead of Artichoke Hearts?
The best swap for Artichoke Hearts is Hearts of Palm, 1:1; milder, similar tender texture. Another option is Frozen Artichoke Hearts, 1:1; thaw and drain. The table below also lists Canned Artichoke Bottoms and Marinated Artichoke Hearts, 4 swaps in all.
| Swap | Ratio and notes |
|---|---|
| Hearts of palm | 1:1; milder, similar tender texture |
| Frozen artichoke hearts | 1:1; thaw and drain |
| Canned artichoke bottoms | quartered, 1:1 by weight; meatier and less fibrous than the hearts |
| Marinated artichoke hearts | drain and rinse first, then 1:1; otherwise the oil and vinegar carry into the dish |
Source and limits
These swaps come from the substitution list Well Stockd uses to match recipes to your kitchen, last updated . We remove swaps known to be unsafe, but not every swap has been tested in a kitchen, and a swap is cooking guidance, not an allergen or nutrition equivalent. Check labels and what the recipe needs before substituting.
The ratios and usage notes follow ordinary kitchen practice rather than a single published chart. These two university extension tables list exact amounts for many common swaps:
- Ingredient Substitutions (FN198), NDSU Extension (opens in a new tab)
- Ingredient Substitutions (9.329), Colorado State University Extension (opens in a new tab)
Browse every ingredient and read how these swaps are sourced.