Cold Artichoke Tea Sandwiches
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The key to these sandwiches is serving them ice cold from the fridge, so store them there until just ready to serve. And while squishy sandwich bread works best because it stays moist under refrigeration, you can use any type you like, or even serve the sandwich filling open-faced on toast. To make the sandwiches vegan, simply use vegan mayonnaise.
Time: 30 minutes, plus 2 hours chilling
Yields: Serves 8
3⁄ cup mayonnaise
4 1⁄4 cup finely chopped
flat-leaf parsley 2 tablespoons finely
chopped dill 2 tablespoons finely
chopped chives 1 teaspoon Diamond Crystal kosher salt
1⁄2 teaspoon freshly ground
black pepper
1⁄2 teaspoon sweet paprika
In a large bowl, combine the mayonnaise, parsley, dill, chives, salt, pepper, paprika and shallot. Using a microplane grater, grate the garlic into the mayonnaise mixture. Using a food processor or a knife, pulse to finely chop the artichoke hearts. Add the artichokes to the mayonnaise mixture and stir to combine.
Arrange 8 slices of bread on a work surface and divide the artichoke filling among them, about 3 to 4 tablespoons each. Spread the filling to within 1⁄4-inch of the edges of the bread. Top each with another slice of bread, then transfer to a baking sheet and cover with plastic wrap or foil. Refrigerate for at least two hours or up to two days.
Use a serrated knife to remove the crusts from the sandwiches, then halve, either diagonally to make two triangles or into neat rectangles. Serve the sandwiches chilled, with potato chips.
Make Ahead: Wrapped in plastic wrap, the sandwiches will keep in the refrigerator for up to 3 days.
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1 small or1⁄2 large shallot,
minced (1⁄4 cup) 1 almond-sized garlic clove 8 ounces (drained weight) canned or jarred artichoke hearts, rinsed and welldrained
16 slices whole-wheat or white soft sandwich bread or pain de mie
Salty potato chips, for serving