artichoke hearts
The tender, fleshy core of the artichoke flower bud, with the tough leaves and choke removed.
Jarred or canned artichoke hearts are sold in almost every supermarket, while fresh artichokes appear seasonally in spring and autumn at markets or greengrocers and must be trimmed at home. Preserved hearts are softer and more acidic, so drain and rinse them well before cooking.
Substitute:
Frozen artichoke hearts are the best substitute and keep more bite than jarred ones; no other vegetable matches the faintly bitter, nutty flavour.