Chopped Artichoke Salad Sandwich (Print Version)
# Ingredients:
→ Artichoke Filling
01 -
1 can (400g) artichoke hearts, drained and roughly chopped
02 -
2 tbsp mayonnaise (or Greek yogurt for a lighter version)
03 -
1 tsp Dijon mustard
04 -
1 small shallot, finely chopped
05 -
1 celery stalk, finely chopped (optional)
06 -
1 tbsp capers or chopped pickles (optional)
07 -
Small handful fresh parsley, chopped
08 -
Juice of ½ lemon
09 -
Salt and pepper, to taste
→ Assembly
10 -
Country bread, whole wheat bread, or ciabatta
11 -
Lettuce or arugula leaves
12 -
Optional cheese (feta, mozzarella, or provolone)
# Instructions:
01 -
In a bowl, combine chopped artichoke hearts, mayonnaise, Dijon mustard, finely chopped shallot, celery (if using), capers, chopped parsley, and lemon juice. Season with salt and pepper to taste. Adjust lemon juice for desired tanginess.
02 -
Lightly toast bread if desired. Spread the artichoke mixture on one slice of bread. Layer with lettuce or arugula and cheese (if using). Top with second slice of bread.
03 -
Cut sandwiches in half if preferred and serve immediately with a side salad or homemade chips.
# Notes:
01 -
This sandwich filling can be made ahead and refrigerated for up to 3 days.
02 -
For a vegan version, use plant-based mayonnaise and omit the cheese.