RECIPE: Grilled Artichoke Sandwiches with Broccoli and Carrot Ginger Pickles, Vegetables, and Almond and Jalapeno Spread on Country Bread
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.
- Servings: 4
Source: Bluedot Living
Ingredients
- raw almonds
- jalapeno, stem removed, chopped
- tablespoon nutritional yeast
- tablespoon extra-virgin olive oil
- tablespoon fresh lemon juice
- teaspoon garlic powder
- teaspoon ground cumin
- teaspoon ground coriander
- Sea salt
- Freshly ground black pepper
- broccoli stems
- carrots
- apple cider vinegar
- cane sugar
- fresh ginger, peeled and julienned
- ounce package frozen artichoke hearts, thawed
- radishes, thinly sliced
- thinly sliced seedless cucumber
- large fresh basil leaves
- baby spinach
- radish sprouts
- slices country loaf, grilled or toasted