Here’s the bottom line: Capers are just salty, pickled, and slightly sour. Anything that hits those three notes works. Olives, artichokes, pickles, or even a bit of fermented kimchi juice (don’t knock it until you’ve tried it) can save your dinner.
Remember that time you panicked and used capers from a jar you found in the back of the fridge that expired in 2018? That was fine. So this will be more than fine, it’ll be a story. You can tell your friends, “Oh, I didn’t have capers, so I used pickled nasturtium seeds and a prayer.”
And if all else fails, just double the lemon and butter. Because butter is the real hero here. Capers are just the little green hype-men. So go forth, sub boldly, and eat your thistle-flower-pickle concoction with righteous pride. Your piccata will thank you, even if it’s a little confused.
