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RECIPE: Grilled Artichoke Sandwiches with Broccoli and Carrot Ginger Pickles, Vegetables, and Almond and Jalapeno Spread on Country Bread
- Yield: Makes 4
Description
Frozen artichokes are one of the few frozen vegetables I always keep on hand. While I love whole artichokes (especially globes), I find the frozen variety ideal when artichokes appear as merely one of many recipe ingredients. In addition, they are considerably lighter than the marinated-in-oil, jarred variety, a plus in the heat.Note: Since this recipe has many components, I’d recommend making the Almond-Jalapeno spread, pickles, and grilled artichokes ahead of time—and, if a scorching day is headed your way, grilling the artichokes early in the morning or at night.
Ingredients
Units
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For the spread:
- 1 cup raw almonds
- 1 jalapeno, stem removed, chopped
- 1 tablespoon nutritional yeast
- 2 tablespoon extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Sea salt
- Freshly ground black pepper
For the pickles:
- 8 oz. broccoli stems
- 8 oz. carrots
- 2 cup apple cider vinegar
- 1/4 cup cane sugar
- 2 tsp. sea salt
- 1 oz. fresh ginger, peeled and julienned
For the sandwiches:
- 1 12–ounce package frozen artichoke hearts, thawed
- 1 tablespoon extra-virgin olive oil
- Sea salt
- Freshly ground black pepper
- 4 radishes, thinly sliced
- 1 cup thinly sliced seedless cucumber
- 16 large fresh basil leaves
- 1 1/3 cups baby spinach
- 1/2 cup radish sprouts
- 8 slices country loaf, grilled or toasted
Instructions
For the spread:
- Process the almonds and jalapeno in a food processor until finely chopped. Add the nutritional yeast, 2 tablespoons olive oil, lemon juice, garlic powder, cumin, coriander, 1 tsp. salt, ½ tsp. pepper and ¼ cup water and process until smooth about 2 minutes. Set aside.
For the pickles:
- Use a vegetable peeler or paring knife to remove the woody outer layer of the broccoli stems. Use a serrated vegetable peeler or vegetable spiralizer to slice the broccoli into long, thin strands until you have about 2 cups broccoli strands. Repeat the process with the carrots until you have about 2 cups carrots. Discard any vegetable scraps. Place the broccoli and carrots in a medium bowl and set aside.
- In a small saucepan, stir together the apple cider vinegar, 1/2 cup water, sugar and salt. Bring the vinegar mixture to a simmer over high heat, about 3 minutes. Add the ginger and bring to a boil.
- Turn off the heat and the pour the vinegar mixture over the broccoli and carrots. Use tongs to toss the mixture in the vinegar, then let cool to room temperature. Set aside.
For the sandwiches:
- Drain any water from the thawed artichokes and pat dry with paper towels. Place the artichokes in a medium bowl and gently toss in 1 tablespoon olive oil, ½ teaspoon salt and ¼ teaspoon pepper.
- Heat a grill with a vegetable basket—or a grill pan—over medium-high heat. Oil grill and grill the artichokes, in batches, if necessary, turning once or twice until charred in parts, about 6 minutes per batch. Transfer back to the bowl or to a plate.
- Place a 13 by 15-inch piece of parchment on a surface and place one slice of bread in the middle. Top with ¼ cup of the almond and jalapeno spread, ¼ cup drained broccoli and carrot pickles, ¼ of the artichokes, ¼ cup sliced cucumber, 4 basil leaves, 1/3 cup spinach, 2 tablespoon radish sprouts, and 1 sliced radish. Top with another slice of bread. The sandwich will be very tall but wrapping it in parchment paper will hold it all together—and inspire gratitude among your eaters.
- Bring the long sides of the parchment paper up tightly to meet in the center. Then fold short ends over each other as if wrapping a present, and tuck under the sandwich. Repeat this process with the remaining 6 slices of bread to form 3 more artichoke sandwiches, 4 in all. Slice each sandwich in half through the paper, if desired, and serve immediately or within a few hours.
