Post by wilderness on Mar 31, 2023 8:42:12 GMT -5
Grilled Artichoke Subs-nybirder
thedoughwillriseagain.wordpress.com/2014/06/12/grilled-artichoke-subs
Please note: you could also leave the top of the bread off this sandwich, cut the cheesy artichoke bread into 2″ pieces, and serve it as an appetizer. Versatility!
Grilled Artichoke Subs
Serves 2
2 demi baguettes (or one regular baguette)*
3 T mayo (low-fat is fine)
2 cloves of garlic, grated or minced
Juice of half a lemon
2 cans quartered artichoke hearts (packed in water, not oil)
1 T olive oil
1/2 T butter
Kosher salt
Black pepper
Pinch of red pepper flakes
1/2 tsp dried oregano
1/4 cup grated parmesan cheese
4 slices provolone cheese
*Look for a baguette that’s slightly softer. Since the subs are baked, the crust will crisp up. So it will be easier to eat if it doesn't start really crisp to begin with.
1.) Preheat your oven to 375°. Drain the canned artichokes well, and then lay the artichokes in a single layer on some paper towel to drain further; water gets trapped in between the leaves, so you want to make sure to get rid of as much of that moisture as possible to avoid having a soggy sub!
2.) Heat a non-stick skillet over medium heat. Add the olive oil and butter to the pan, and once it’s hot, add the artichokes. Season the artichokes with a pinch each of salt and pepper, the red pepper flakes, and the dried oregano. Stir until everything is well-combined, and then leave the artichoke mixture alone for a couple minutes, so they will start to crisp and brown a bit on the bottom.
3.) Once the artichokes have started to brown nicely, add the grated parmesan, and stir well. Let the artichokes cook another minute or so, and the parmesan will start to brown and crisp a bit, too.
4.) While the artichokes crisp up, make your mayo. In a small bowl, mix together the mayo, lemon juice, and grated garlic. If you don’t love the taste of raw garlic, you can cut this back to one clove, or use a dash of garlic powder instead. Set the mayo aside.
5.) Slice your baguettes in half, leaving the “hinge” intact on the back side of the bread. Scoop out some of the bread from the interior of the baguette to make adequate room for artichokes.
6.) Spread the bottom of each baguette with the garlic mayo, and top with half of the artichokes. Lay the provolone slices over the top of the artichokes, and bake the subs for 10-15 minutes, until the edges of the bread are golden brown, and the cheese is nicely melted and browned. Serve immediately.
thedoughwillriseagain.wordpress.com/2014/06/12/grilled-artichoke-subs
Please note: you could also leave the top of the bread off this sandwich, cut the cheesy artichoke bread into 2″ pieces, and serve it as an appetizer. Versatility!
Grilled Artichoke Subs
Serves 2
2 demi baguettes (or one regular baguette)*
3 T mayo (low-fat is fine)
2 cloves of garlic, grated or minced
Juice of half a lemon
2 cans quartered artichoke hearts (packed in water, not oil)
1 T olive oil
1/2 T butter
Kosher salt
Black pepper
Pinch of red pepper flakes
1/2 tsp dried oregano
1/4 cup grated parmesan cheese
4 slices provolone cheese
*Look for a baguette that’s slightly softer. Since the subs are baked, the crust will crisp up. So it will be easier to eat if it doesn't start really crisp to begin with.
1.) Preheat your oven to 375°. Drain the canned artichokes well, and then lay the artichokes in a single layer on some paper towel to drain further; water gets trapped in between the leaves, so you want to make sure to get rid of as much of that moisture as possible to avoid having a soggy sub!
2.) Heat a non-stick skillet over medium heat. Add the olive oil and butter to the pan, and once it’s hot, add the artichokes. Season the artichokes with a pinch each of salt and pepper, the red pepper flakes, and the dried oregano. Stir until everything is well-combined, and then leave the artichoke mixture alone for a couple minutes, so they will start to crisp and brown a bit on the bottom.
3.) Once the artichokes have started to brown nicely, add the grated parmesan, and stir well. Let the artichokes cook another minute or so, and the parmesan will start to brown and crisp a bit, too.
4.) While the artichokes crisp up, make your mayo. In a small bowl, mix together the mayo, lemon juice, and grated garlic. If you don’t love the taste of raw garlic, you can cut this back to one clove, or use a dash of garlic powder instead. Set the mayo aside.
5.) Slice your baguettes in half, leaving the “hinge” intact on the back side of the bread. Scoop out some of the bread from the interior of the baguette to make adequate room for artichokes.
6.) Spread the bottom of each baguette with the garlic mayo, and top with half of the artichokes. Lay the provolone slices over the top of the artichokes, and bake the subs for 10-15 minutes, until the edges of the bread are golden brown, and the cheese is nicely melted and browned. Serve immediately.
