Artichoke Sandwich with Herbs (Print View)
Tangy filling with artichoke hearts, capers, and greens, layered between crusty bread for a fresh and light meal.
# What You'll Need:
→ Filling Mixture
01 -
400g can of artichoke hearts, drained and chopped roughly
02 -
2 tablespoons of Greek yogurt (or mayo if you prefer)
03 -
1 teaspoon Dijon mustard
04 -
1 small celery stalk, minced finely (skip if you don’t like it)
05 -
A small shallot, diced finely
06 -
Chopped pickles or capers, about a tablespoon (these are optional!)
07 -
A small bunch of parsley leaves, chopped
08 -
Juice from half a lemon
09 -
Add a pinch of salt and some ground black pepper to taste
→ Sandwich Assembly
10 -
Your choice of bread: ciabatta, wholegrain, or country-style
11 -
Leaves of arugula or lettuce
12 -
Cheese if you’d like (try mozzarella, provolone, or feta)
# Directions:
01 -
Toss the artichokes, yogurt or mayo, mustard, celery, parsley, shallot, and lemon juice together in a large bowl. Add a sprinkle of salt and pepper. Adjust the lemon amount for a zingier kick if needed.
02 -
Toast your chosen bread a bit if you want. Spread the artichoke mixture over one side of the bread. Pile on some cheese (if you're using it) and fresh greens. Place another slice on top.
03 -
Cut the sandwich into halves if that’s your style. Pair it with homemade chips or a side salad, then dig in.
# Notes:
01 -
You can whip this filling up ahead of time. It'll stay good in the fridge for about three days.
02 -
If you're going vegan, go for plant-based mayo and skip the cheese altogether.