FRIED ARTICHOKE SANDWICH

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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

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.

Mikeael Morehead
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This sandwich is delicious, but it's a bit too messy to eat. I would recommend using a fork and knife.


MD SAYME
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I've made this sandwich several times, and it's always a hit. It's a great way to change up your lunch routine.


Zachary Cannon
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This sandwich is a bit expensive to make, but it's worth it for a special occasion.


Evalise Jankowski
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I'm not sure why, but my artichokes turned out really bitter. I think I might have used the wrong kind.


Tamika Davis
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This sandwich is a great way to use up leftover bread.


Shariyar suleman
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I made this sandwich for a party, and it was a big hit. Everyone loved it!


Henry Jonathan
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This recipe is a great way to get your kids to eat artichokes.


MUHAMMAD AMIN Shamin
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I'm definitely going to make this sandwich again. It's a new favorite!


Dante Hab
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This sandwich is perfect for a quick and easy lunch or dinner.


Mielat Teklemichael
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I followed the recipe exactly, but my artichokes didn't come out as crispy as I would have liked.


Mustajab Gg
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This sandwich was a bit messy to eat, but it was worth it. The artichokes were perfectly crispy.


Milon Roy
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I'm not a big fan of artichokes, but I actually really enjoyed this sandwich. The flavors all worked well together.


tesfaye dereje
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This recipe is a great way to use up leftover artichokes. I made it with canned artichokes, and it turned out great!


Namitha Cooray
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The sandwich was good, but the artichokes were a bit too oily for my taste.


Jplank
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I've never had fried artichokes before, but they were amazing! This sandwich is definitely going into my regular rotation.


Samia Munna
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This sandwich was a hit! The artichokes were crispy and flavorful, and the bread was perfectly toasted. I added a little extra garlic to the mayonnaise, and it was delicious.