Best Castroville Artichoke Sandwich Recipes

Easy Bistro Artichoke Sandwich --- Vegetarian Too! image

Provided by Wasyetz

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

4 large French rolls
8 mushrooms
1/2 onion
1 tomatoes
1 (6 ounce) jar marinated artichokes
8 slices provolone cheese
crushed red pepper flakes

Steps:

Preheat oven to 375 degrees.
Thinly slice mushrooms, onion, tomato and set aside in separate piles.
Drain artichoke hearts, but reserve liquid.
Coarsely chop artichoke hearts.
Split french rolls.
Take artichoke liquid and brush the sides of the bread.
On the bottom piece of bread put one quarter of the artichokes.
Next add 1/4 of the mushrooms, onions, and then tomato to each sandwich.
Top the veggies with 2 slices of provolone per sandwich.
Sprinkle desired amount of crushed red pepper on top of the cheese and then place top on sandwich. Press down on sandwich slightly so that it does not fall over.
Place on baking pan to bake. This generally takes 10 minutes. Watch closely!

Castroville Artichoke Sandwich image

Number Of Ingredients 11

1/4 cup or store-bought mayonnaise
1 teaspoon fresh lemon juice
1 clove garlic, crushed through a press (if using store-bought mayonnaise)
1 cup all-purpose flour
2 large eggs
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 (9-ounce) box frozen artichoke heart, thawed
vegetable shortening or vegetable oil for deep-frying
3 French bread rolls or Italian Sandwich rolls

Steps:

1. In a small bowl, mix the mayonnaise, lemon juice, and garlic. Set aside. 2. Line a baking sheet with waxed paper. Put the flour in a shallow bowl. In a medium bowl, beat the eggs with the oregano, salt, and pepper. One at a time, dip the artichoke hearts in the flour, then the eggs, then back into the flour. Place on the waxed paper. 3. Place a large wire cake rack over a jelly roll pan. In a deep Dutch oven, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 365°F. Deep-fry the artichoke hearts until golden, about 3 minutes. Using a wire-mesh skimmer, transfer to the wire rack to drain briefly. 4. Split the rolls and pull some of the soft crumb from each roll to form a trench to hold the artichokes. Spread each roll with mayonnaise. Place equal amounts of the artichokes in each roll and serve immediately.

Nutrition Facts : Nutritional Facts Serves

Grilled Castroville Artichoke Tarragon Remoulade image

Provided by Food Network

Categories appetizer

Time 1h5m

Yield 6 appetizer servings

Number Of Ingredients 13

6 large artichokes
1 cup white wine
3 lemons, halved
1 head garlic, split
4 sprigs fresh thyme
3 tablespoons salt, plus additional for seasoning
1 egg yolk
1 teaspoon Dijon mustard
1 cup olive oil
Freshly ground black pepper
3 sprigs tarragon, finely chopped
3 sprigs chervil, finely chopped
Pernod, optional

Steps:

Preheat an outdoor grill to medium heat. (The artichokes can also be done in a grill pan.)
Using a heavy-duty pair of kitchen shears, cut the pointy tips off the leaves of the artichokes. Put the artichokes in a large pot and add cold water to cover. Add the white wine, lemons, garlic, thyme and 3 tablespoons salt. Bring to a boil, then simmer about 30 minutes or until a paring knife easily pierces the heart. Remove from heat and allow to cool in the cooking liquid.
Meanwhile, make the remoulade sauce. In a food processor or by hand with a whisk, mix together the yolks and mustard. Add the oil in a slow, steady stream until the mixture is smooth and emulsified. Season with salt and pepper. Add the chopped herbs and, if desired, Pernod to taste.
Peel off the outer leaves and halve the artichokes. Using a spoon, scrape the choke from the center of the heart.
Grill the artichokes, turning once, until heated through and lightly charred on the outside, about 4 minutes. The artichokes can also be served chilled, without grilling. Serve with the remoulade.