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 and flavorful vegetarian option perfect for lunch or a light dinner. Combining tender artichoke hearts with bright herbs and a creamy dressing, it offers a delightful twist on a classic sandwich. It’s easy to prepare and customizable to suit your taste.

Two grilled sandwiches sit side by side in a black pan on a white marbled surface, each made with two thick slices of golden brown toasted bread with a crispy texture. Between the bread layers, there are visible layers of soft melted white cheese, dark green leafy spinach, and pale yellow artichoke hearts with a smooth, slightly fibrous texture. The cheese is oozing slightly from the sides, blending the filling with the toasted bread. The sandwiches have a rustic, homemade look with varied browning and some uneven edges. 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 chopped pickles, chopped parsley, and lemon juice. Season with salt and pepper to taste, and adjust the lemon juice for your preferred tanginess.
Step 2: Lightly toast the bread slices if desired. Spread the artichoke mixture evenly over one slice. Layer with lettuce or arugula leaves and add cheese if using. Top with the second slice of bread to close the sandwich.
Step 3: Cut the sandwich in half if preferred and serve immediately. Pair it with a side salad or homemade chips for a complete meal.

Tips & Variations

Use Greek yogurt instead of mayonnaise for a lighter, tangier filling.
Add fresh dill or chives to the filling for an extra herbal note.
Try adding sliced tomatoes or cucumbers for additional crunch.
Substitute bread with a wrap or pita for a different presentation.

Storage

Store leftover artichoke filling in an airtight container in the refrigerator for up to 3 days. It’s best to assemble the sandwich just before serving to avoid soggy bread. Reheat bread separately if preferred, then add the cold filling.

How to Serve

The image shows a stack of three grilled cheese sandwiches on a wooden board, each sandwich cut in half to show the melted cheese inside with green spinach pieces mixed through it. The bread is golden brown with a crispy texture on the outside. One sandwich half is resting on top of two others, slightly tilted, revealing the gooey white cheese stretching out. There are light-colored square crackers scattered beside the sandwiches on the board with some fresh spinach leaves nearby. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh artichokes instead of canned?

Yes, you can use fresh artichoke hearts. Steam or boil them until tender, then chop roughly before mixing. This will add a fresher flavor but requires extra preparation time.

What cheese pairs best with this sandwich?

Feta, mozzarella, and provolone all complement the artichoke filling well. Feta adds a salty tang, mozzarella offers creaminess, and provolone brings a mild, smoky flavor.