Name: Artichoke Sandwich with Herbs Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 1 can (400g) artichoke hearts, drained and roughly chopped; 2 tbsp mayonnaise (or Greek yogurt for a lighter version); 1 tsp Dijon mustard; 1 small shallot, finely chopped; 1 celery stalk, finely chopped (optional); 1 tbsp capers or chopped pickles (optional); Small handful fresh parsley, chopped; Juice of ½ lemon; Salt and pepper, to taste; Country bread, whole wheat bread, or ciabatta; Lettuce or arugula leaves; Optional cheese (feta, mozzarella, or provolone)

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Introduction

This artichoke sandwich with herbs is a fresh, flavorful twist on the classic veggie sandwich. Creamy and tangy, it combines tender artichoke hearts with bright herbs and a hint of lemon, making it perfect for a light lunch or picnic.

A close-up image of a thick sandwich with two slices of toasted brown bread forming the top and bottom layers. Between the bread, there is a chunky mixture that looks creamy and dense with visible pieces of pale yellow artichoke hearts, small bits of red onion, and flecks of green herbs like parsley. The filling almost spills out from the middle, showing a rich, creamy texture with smooth and rough bits. Inside at the bottom, fresh green parsley leaves peek out slightly under the creamy mix. The sandwich is placed on a flat white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can (400g) artichoke hearts, drained and roughly chopped
2 tbsp mayonnaise (or Greek yogurt for a lighter version)
1 tsp Dijon mustard
1 small shallot, finely chopped
1 celery stalk, finely chopped (optional)
1 tbsp capers or chopped pickles (optional)
Small handful fresh parsley, chopped
Juice of ½ lemon
Salt and pepper, to taste
Country bread, whole wheat bread, or ciabatta
Lettuce or arugula leaves
Optional cheese (feta, mozzarella, or provolone)

Instructions

Step 1: In a bowl, combine the chopped artichoke hearts, mayonnaise, Dijon mustard, finely chopped shallot, celery (if using), capers or pickles, chopped parsley, and lemon juice.
Step 2: Season the mixture with salt and pepper to taste, adjusting the lemon juice if you prefer more tanginess.
Step 3: Lightly toast your choice of bread if desired.
Step 4: Spread the artichoke mixture evenly over one slice of bread.
Step 5: Layer lettuce or arugula and add cheese if using, then top with the second slice of bread.
Step 6: Cut the sandwich in half if preferred and serve immediately, perhaps with a side salad or homemade chips.

Tips & Variations

For a lighter sandwich, substitute mayonnaise with Greek yogurt.
Try adding a dash of smoked paprika or a few red pepper flakes for a subtle smoky heat.
Use fresh basil or dill instead of parsley for a different herbal note.
If you like a crunch, add sliced cucumbers or radishes to the sandwich.

Storage

Store any leftover artichoke mixture in an airtight container in the refrigerator for up to 2 days. Assemble sandwiches just before eating to keep the bread from becoming soggy. If made in advance, keep components separate and combine before serving.

How to Serve

The image shows a close-up of a sandwich made with three thick slices of toasted bread, golden brown and crispy on the outside. Between the first and second slice, and again between the second and third slice, there is a creamy filling made of chopped artichoke hearts mixed with green herbs and a white sauce, giving it a soft, chunky texture. The sandwich is stacked tall on a white marbled surface, with small green herb leaves scattered around it. The layers of bread are evenly toasted, contrasting with the pale green and white cream cheese or mayonnaise mixture inside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen artichoke hearts instead of canned?

Yes, but make sure to thaw and drain them thoroughly before chopping to avoid excess moisture in the sandwich filling.

Is this sandwich suitable for vegans?

You can make a vegan version by using vegan mayonnaise and omitting the cheese or choosing a plant-based cheese alternative.