The delightful Artichoke Tea Sandwich takes on a more satisfying dimension with the addition of artichokes. It is the perfect light tea sandwich for a wedding or baby shower. Even children love these sandwiches!
Learn about the History and Legends of Famous Sandwiches. Also check out my Afternoon Tea Menu.
- 2 (14-ounce) cans artichoke hearts in water, drained and chopped
- 1 1/4 cups mayonnaise
- 1 tablespoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon parsley, dried
- 1/2 teaspoon cayenne pepper
- Coarse salt and freshly-ground black pepper to taste
- 20 very thin slices bread (white or wheat)*
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In a medium bowl, combine chopped artichokes, mayonnaise, onion powder, garlic powder, dried parsley, and cayenne pepper. Season to taste with salt and pepper.
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Spread the mixture evenly over 10 slices of bread. Top each with the remaining 10 bread slices.
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Carefully cut the crusts from each sandwich with a long, sharp or serrated-blade knife. Cut the sandwiches in half diagonally and then cut in half again. If desired, decorative shapes can be made with cookie cutters.
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Transfer the prepared sandwiches to a platter and wrap in plastic wrap. Refrigerate at least 4 hours or overnight to soften before serving.
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When ready to serve, remove from refrigerator. Uncover sandwiches just before serving.
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Yields 10 whole sandwiches or 20 halves or 40 fourths.
* Choose the best-quality bread as possible. Never serve end slices. Freezing the bread before cutting and then spreading makes for easier handling.
Source: I slightly adapted this recipe from Saveur Magazine, Issue #118. Photo by Andre Baranowski.
2 Responses to “Artichoke Tea Sandwich Recipe”
Donna J Shepherd
I usually don’t think of artichokes on a sandwich, but this sounds great. Thanks for the recipe!
Wendy
How far in advance can I make the spread?