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

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Ingredients

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.