It is summer, and it is artichoke season. And I am always up for a new way to enjoy them.
Earlier this Spring, the LA Times had a series of great recipes, including one for Cold Artichoke Tea Sandwiches. They looked fantastic, so I had to give them a try in the Delaney Test Kitchen. I really love tea sandwiches – pimento cheese, egg salad, tuna salad, chicken salad. I love them all. But this sounded like a great addition to that mix.
This recipe needs to be made, and then sit in the fridge for at least 2 hours and up to 2 days. So while I was making this for a fancy luncheon, I realized it could be made ahead of time for a perfect easy WFH (or now back at the office) lunch. The trick is to use fresh, soft bread so it won't dry out in the fridge.
Ironically, this recipe called for canned or jarred artichoke hearts, not fresh. So I will still have to try the recipe for Artichokes a la Baba Ghanouj that was also in the LA Times. For that one I’ll roast them at home, and it looks delicious. But we’ll try that one next weekend.
This recipe was really easy, and it would be easy to make it vegan just by switching out the mayo for vegan mayo. I also felt it needed a pinch more salt than what the recipe called for.
On another note, please notice the gorgeous plate this is plated on. This is from East Fork Pottery, based in Asheville, NC and they have an outpost here in Atlanta. Founded by Co-Founders Alex Matisse (grandson of the artist), Connie Matisse and John Vigeland, they design, manufacture and sell ceramic dishware with iron-rich clays dug from the American South East and colored with glazes they formulate and mix in-house. You may recognize their famous “The Mug”, since it has been featured in The New York Times and is difficult to keep in stock (search IG for #themug). And The Mug is really something else – it is the perfect mug, perfectly sized and shaped for your hand. I highly recommend it.
Cold Artichoke Tea Sandwiches
¾ cup mayonnaise
¼ cup finely chopped flat-leaf parsley
2 tablespoons finely chopped dill
2 tablespoons finely chopped chives
1 teaspoon Diamond Crystal kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon sweet paprika
1 small or ½ large shallot, minced (¼ cup)
1 almond-sized garlic clove
8 ounces (drained weight) canned or jarred artichoke hearts, rinsed and well-drained
16 slices whole-wheat or white soft sandwich bread or pain de mie
Salty potato chips, for serving
1. In a large bowl, combine the mayonnaise, parsley, dill, chives, salt, pepper, paprika and shallot. Using a microplane grater, grate the garlic into the mayonnaise mixture. Using a food processor or a knife, pulse to finely chop the artichoke hearts. Add the artichokes to the mayonnaise mixture and stir to combine.
2. Arrange 8 slices of bread on a work surface and divide the artichoke filling among them, about 3 to 4 tablespoons each. Spread the filling to within 1/4-inch of the edges of the bread. Top each with another slice of bread, then transfer to a baking sheet and cover with plastic wrap or foil. Refrigerate for at least two hours or up to two days.
3. Use a serrated knife to remove the crusts from the sandwiches, then halve, either diagonally to make two triangles or into neat rectangles. Serve the sandwiches chilled, with potato chips.