Artichoke Sandwich with Herbs Recipe

Introduction

This Artichoke Sandwich with Herbs is a delightful blend of creamy, tangy, and fresh flavors perfect for a light lunch or casual dinner. Tender artichoke hearts mixed with fresh herbs and a touch of lemon juice come together in a satisfying sandwich that feels both rustic and elegant.

Ingredients

• Canned artichoke hearts, drained and chopped
• Mayonnaise
• Dijon mustard
• Finely diced shallot
• Chopped celery (optional)
• Capers or chopped pickles, rinsed if needed
• Fresh parsley, chopped
• Fresh lemon juice
• Good quality bread, preferably crusty artisan bread
• Fresh greens such as arugula
• Cheese (optional) – feta or mozzarella

Instructions

1. Step 1: Prepare the filling by chopping the drained artichoke hearts into bite-sized pieces about a quarter inch in size. In a medium bowl, combine the artichokes with mayonnaise, Dijon mustard, finely diced shallot, celery (if using), capers or pickles, chopped parsley, and fresh lemon juice. Stir gently to keep some texture. Taste and adjust seasoning, remembering the filling should be slightly more flavorful than expected as the bread will mellow it.
2. Step 2: Build the sandwich by lightly toasting the bread just until warm, avoiding a crunchy texture to create a moisture barrier. Spread a generous half-inch thick layer of the artichoke mixture onto one slice. Top with fresh greens, arranging stems toward the center to avoid them poking out. If adding cheese, place it against the second slice of bread.
3. Step 3: Press the sandwich gently to bond the ingredients. Using a sharp serrated knife, cut diagonally from corner to corner for a more appealing presentation and easier eating. Let the sandwich rest for 2 to 3 minutes before serving to allow flavors to meld.

Tips & Variations

• Use fresh flat-leaf parsley for the best herbal flavor and vibrant color.
• Substitute arugula with spinach or watercress for a different leafy green profile.
• For a creamier texture, add a bit of crumbled feta or soft mozzarella into the filling.
• Prepare the filling up to 24 hours in advance, storing it separately from the bread to maintain freshness.

Storage

Store leftover filling in an airtight container in the refrigerator for up to 24 hours. Keep the sandwich components separate until ready to serve to prevent soggy bread. To reheat, lightly toast the bread and assemble with chilled filling and greens for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh artichokes instead of canned?

Fresh artichokes can be used but require more preparation. They need to be cooked until tender before chopping and mixing. Canned artichoke hearts offer convenience and consistent texture.

What type of bread works best for this sandwich?

Crusty artisan breads such as sourdough or a rustic baguette hold up well to the moist filling and provide a satisfying chew and flavor balance.

Artichoke Sandwich with Herbs Recipe

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★★★★★

4.9 from 139 reviews

This Artichoke Sandwich with Herbs is a fresh and flavorful midday meal featuring tender artichoke hearts mixed with creamy mayonnaise, tangy Dijon mustard, crisp celery, and aromatic fresh parsley. Perfectly layered on crusty bread with peppery arugula and optional cheese, this sandwich provides a delightful blend of textures and vibrant herbal notes that make it both refreshing and satisfying.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 1 sandwich 1x
• Category: Sandwich
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

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Artichoke Filling

• 1 can (14 oz) artichoke hearts, drained and chopped
• 3 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 shallot, finely diced
• 2 tbsp celery, finely chopped (optional)
• 1 tbsp capers or chopped pickles, rinsed
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh lemon juice

Sandwich Assembly

• 2 slices crusty artisan bread
• Handful of fresh arugula or mixed greens
• 1–2 oz cheese (feta or mozzarella, optional)

Instructions

1. Prepare the filling: Drain and chop the artichoke hearts into bite-sized pieces approximately a quarter inch to maintain some texture without large chunks falling out. In a medium bowl, combine the chopped artichokes with mayonnaise, Dijon mustard, finely diced shallot, celery (if using), capers or chopped pickles, fresh parsley, and lemon juice. Stir gently to mix while retaining texture. Taste the mixture and adjust seasoning as needed because the bread will mellow the flavor.
2. Build your sandwich architecture: Lightly toast the crusty bread slices until just warm but not crunchy to create a moisture barrier. Spread about half an inch thick layer of the artichoke filling evenly onto one slice of bread. Layer the fresh arugula or greens on top, placing the stems toward the sandwich center to avoid them sticking out. Add cheese directly on the second slice of bread if using, which helps it stick and complements the filling.
3. Perfect the presentation: Gently press down the assembled sandwich to help hold the ingredients together. Using a sharp serrated knife, cut the sandwich diagonally from corner to corner for a more appealing look and easier eating. Allow the sandwich to rest for 2 to 3 minutes before serving to let the flavors meld and develop.

Notes

• The filling can be made up to 24 hours ahead but keep it separate from the bread to prevent sogginess.
• Choose artichokes packed in water, not oil, for a cleaner flavor.
• To reduce saltiness, rinse capers before adding them to the filling.
• This sandwich is high in fiber and prebiotics from artichokes, beneficial for digestive health.
• Use fresh lemon juice for the brightest flavor impact.
• Feta cheese adds saltiness, while mozzarella provides creamy mildness; both pair well with the filling.
• Pressing and resting the sandwich enhances texture and taste melding.

Keywords: artichoke sandwich, herb sandwich, vegetarian sandwich, Mediterranean sandwich, creamy artichoke spread, easy lunch recipe, healthy sandwich