Artichoke Tea Sandwiches Recipes

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ARTICHOKE TEA SANDWICHES



Artichoke Tea Sandwiches image

These tea sandwiches are extremely flavorful with a little kick to them! I like them so much that I make a batch and just make regular sandwiches for lunch. The spread can keep for several days in the fridge. This recipe came from my Saveur Magazine.

Provided by Grace Lynn

Categories     Lunch/Snacks

Time 30m

Yield 20 sandwiches, 10-12 serving(s)

Number Of Ingredients 9

2 (14 ounce) cans artichoke hearts, in water, drained and chopped
1 1/4 cups mayonnaise
1 tablespoon onion powder
1 teaspoon garlic powder
1 teaspoon dried parsley
1/2 teaspoon cayenne pepper
kosher salt, to taste
freshly ground black pepper, to taste
20 slices white sandwich bread or 20 slices wheat sandwich bread

Steps:

  • In a medium bowl, stir together the artichokes, mayonnaise, onion powder, garlic powder, dried parsley, and cayenne. Season with salt and pepper.
  • Divide mixture evenly among 10 slices of bread, top each with remaining bread slices and cut off crusts with a serrated edge knife. Cut each sandwich diagonally to create two triangles.
  • Transfer to a platter and wrap in plastic wrap. Refrigerate for at least four hours or overnight to soften before serving.

Nutrition Facts : Calories 290.9, Fat 11.6, SaturatedFat 1.8, Cholesterol 7.6, Sodium 812.7, Carbohydrate 42, Fiber 5.6, Sugar 5.2, Protein 7

GRILLED SPINACH-ARTICHOKE SANDWICHES



Grilled Spinach-Artichoke Sandwiches image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 13

1 small red onion, quartered and thinly sliced
1/4 cup apple cider vinegar
Kosher salt
2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling
1 14-ounce can artichoke hearts, drained and roughly chopped
1 5-ounce package baby spinach (about 8 cups)
1 cup grated asiago cheese (about 4 ounces)
1/3 cup crumbled goat cheese (about 2 ounces)
1/4 cup mayonnaise
8 -inch-thick slices crusty bread
2 cups quartered Campari or other small vine-ripened tomatoes
1/4 cup roughly chopped fresh parsley
Freshly ground pepper

Steps:

  • Combine half of the onion, the vinegar and a pinch of salt in a medium microwave-safe bowl. Microwave until hot; set aside.
  • Heat the olive oil in a large skillet over medium-high heat. Add the remaining onion and cook, stirring, 3 minutes. Add the artichokes and heat through, 4 minutes. Stir in half of the spinach and cook until wilted, 2 more minutes. Remove from the heat and stir in the asiago, goat cheese, mayonnaise and the remaining spinach.
  • Heat a grill pan over medium heat. Sandwich the spinach-artichoke mixture between the bread slices. Brush the sandwiches with olive oil and add to the grill pan. Grill 3 minutes per side. Let rest 2 minutes; cut in half.
  • Drain the reserved onion. Drizzle with olive oil, then add the tomatoes, parsley, and salt and pepper to taste; toss. Serve with the sandwiches.

TOASTED ARTICHOKE SANDWICHES



Toasted Artichoke Sandwiches image

Looking for a delicious meatless supper? You've found it with these quick-and-easy sandwiches! -Teri Lange, Schaumburg, Illinois

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 10

1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 medium sweet red pepper, julienned
1 medium onion, halved and thinly sliced
1 tablespoon canola oil
3/4 cup shredded Parmesan cheese
1/3 cup mayonnaise
1/3 cup sun-dried tomatoes (not packed in oil)
8 slices Italian bread (1/2 inch thick)
8 spinach leaves
1/4 cup butter, softened

Steps:

  • In a large skillet, saute the artichokes, pepper and onion in oil until tender; stir in cheese. Remove from the heat., In a food processor, combine mayonnaise and tomatoes; cover and process until finely chopped., Spread four bread slices with half of the mayonnaise mixture; layer with a spinach leaf, artichoke mixture and remaining spinach. Spread remaining bread with mayonnaise mixture; place on top. Butter outsides of sandwiches., On a griddle, toast sandwiches for 2-3 minutes on each side or until bread is lightly browned.

Nutrition Facts : Calories 523 calories, Fat 35g fat (13g saturated fat), Cholesterol 48mg cholesterol, Sodium 1053mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 3g fiber), Protein 14g protein.

PANINI WITH ARTICHOKE HEARTS, SPINACH AND RED PEPPERS



Panini With Artichoke Hearts, Spinach and Red Peppers image

Here's a great way to pack a lot of nutrients into a sandwich. If you use frozen artichoke hearts, the panini are quickly assembled.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, weekday, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

6 ounces (1 bag) baby spinach
3 tablespoons olive oil
2 garlic cloves, minced
12 ounces frozen or fresh cooked artichoke hearts, sliced
1 teaspoon fresh thyme leaves
Salt, preferably kosher salt
freshly ground pepper
1 large or 2 smaller roasted sweet red peppers, sliced
1/4 pound fontina or Gruyère, thinly sliced or grated
8 slices whole grain country bread

Steps:

  • Bring a large pot of generously salted water to a boil. Fill a bowl with ice water. Add the spinach to the boiling water and blanch for 10 to 20 seconds. Transfer to the ice water to cool for a few minutes, then drain and squeeze out excess water. Chop coarsely.
  • Heat 1 tablespoon of the oil in a large, heavy skillet over medium heat, and add the garlic. Cook, stirring, until the garlic is fragrant, about 30 seconds, and stir in the artichoke hearts. Stir for a few minutes, until the artichoke hearts are beginning to color, and add the thyme leaves and the spinach. Toss together and season to taste with salt and pepper. Remove from the heat.
  • Preheat a panini grill. Top four of the bread slices with the artichoke hearts and spinach. Add strips of roasted pepper, then cheese. Top with the remaining bread and press together. Brush the outside of the bread (top and bottom slices) with olive oil. Place in the panini maker and grill for four to five minutes, until the cheese has melted and the bread is toasty. Slice in half and serve hot.

Nutrition Facts : @context http, Calories 414, UnsaturatedFat 13 grams, Carbohydrate 41 grams, Fat 21 grams, Fiber 8 grams, Protein 18 grams, SaturatedFat 7 grams, Sodium 636 milligrams, Sugar 6 grams, TransFat 0 grams

FRIED ARTICHOKE SANDWICH



Fried Artichoke Sandwich image

The battered and fried artichokes in this vegan sandwich recipe have a satisfying crunch and a kind of buttery and tangy bite to them that you're going to love.

Provided by Lauren Toyota

Categories     Sandwich     Vegetarian     Vegan     Artichoke     Spring     Summer     Lunch     Dinner     Deep-Fry     Fry     Pickles     Soy Free     Tree Nut Free

Yield 4 sandwiches

Number Of Ingredients 18

For the cabbage slaw:
2 ½ cups finely shredded purple cabbage
1 batch Jalapeño Ranch, divided
½ tablespoon lime juice (about half a lime)
For the fried artichokes:
2-3 cups neutral vegetable oil, for frying
10-12 canned or jarred whole artichoke hearts (20 to 24 artichoke halves)
1 ¼ cups gluten-free all-purpose flour, divided
¾ cup cornstarch
1 teaspoon sea salt
1 teaspoon ground black pepper
½ teaspoon smoked paprika
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
1-1 ½ cups club soda
For the sandwiches:
4 sesame seed buns
1 dill pickle, sliced into thin rounds (about ¼ cup)

Steps:

  • To make the cabbage slaw, combine the purple cabbage with 1 tablespoon of the jalapeño ranch and all the lime juice in a mixing bowl. Set aside in the fridge while you prepare the fried artichokes.
  • To make the fried artichokes, in a deep fryer or in a large heavy- bottom pot with a thermometer attached heat the fryer oil to 360°F. If using a pot, it should be around a third full of oil. Set aside a large baking sheet with a wire rack on top to place the fried artichokes on. Do not rest them on paper towels as they will become soggy.
  • Drain the artichoke hearts from the can or jar and cut them in half if they're whole. Gently squeeze out any excess water from the artichoke pieces by patting between paper towels or with a clean tea towel so that the artichokes aren't super wet.
  • To a large mixing bowl, add ½ cup of the gluten-free flour. In another large mixing bowl, whisk together the remaining ¾ cup of the flour, the cornstarch, sea salt, black pepper, smoked paprika, garlic powder, and cayenne.
  • Once the oil is to temperature, add 1 cup of the club soda to the flour mixture to start and gently whisk until combined. Add more club soda as needed to ensure the batter is loose enough to dip and dredge the artichokes but thick enough that it sticks and doesn't run right off too much. (The amount of liquid varies, as I find gluten-free flours to have varying hydration levels.) Use one hand to coat 4 or 5 artichoke halves in the flour dredge and then coat one piece at a time in the liquid batter. Lift each piece from the batter and let the excess drip off. Quickly place the battered artichokes directly in the hot oil and fry the first batch for 4 to 6 minutes, until crispy and golden brown.
  • Use a slotted spoon or a pair of tongs to place the artichokes onto the wire rack, and continue frying in batches.
  • To make the sandwiches, lightly toast the buns. Spread the remain- ing jalapeño ranch on the inside of the top and bottom buns. Add the purple cabbage slaw to the bottom bun and top with pickles, 4 or 5 fried artichoke pieces, and the top bun.

TUNA AND ARTICHOKE COOLER-PRESSED SANDWICHES



Tuna and Artichoke Cooler-Pressed Sandwiches image

These tasty sandwiches are best after chilling for several hours, so they're the perfect make-ahead for camping trips.

Provided by Victoria Granof

Categories     Sandwich     No-Cook     Picnic     Kid-Friendly     Quick & Easy     Lunch     Lemon     Basil     Tuna     Artichoke     Summer     Cookie     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 4 servings

Number Of Ingredients 6

1 (7-ounce) can Italian tuna in oil, undrained (or chunk light tuna in water, drained and mixed with 1 tablespoon olive oil)
1 (6-ounce) jar marinated artichoke hearts, undrained
Zest and juice of 1 lemon
Kosher salt and freshly ground pepper to taste
1/2 thin 18-inch baguette, sliced lengthwise, interior crumb removed
6 to 8 whole basil leaves

Steps:

  • 1. In a medium bowl, combine the first four ingredients.
  • 2. Fill the baguette with the mixture, scatter the basil leaves on top.
  • 3. Close the baguette and wrap it tightly in waxed paper, then in aluminum foil.
  • 4. Place the sandwich at the bottom of the cooler so the weight of the other contents compresses the sandwich and allows the juices to soak into the bread.

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