Thursdays in November will be lunchbox recipe days!
First up is an artichoke salad sandwich. I got the idea for this recipe from muffin-tuffin on the PPK. Her description of the sandwich was "artichoke hearts, basil, garlic, mayo, roasted red peppers on bread with spinach."
I did things a little differently to fit what's in my kitchen. I never seem to have roasted red peppers, and roasting them myself doesn't seem to mesh with my goal of easy lunch recipes.
Artichoke Salad for a Sandwich
(makes 1 sandwich)
4 artichoke hearts (frozen or canned, but not marinated)
1 clove garlic, minced
2 green onions, chopped
handful of basil, chopped
1 tablespoon vegenaise
salt and pepper to taste
If you're using frozen artichoke hearts, thaw or cook them briefly. If you're using canned or jarred artichoke hearts, rinse them in water. Squeeze the artichoke hearts over a strainer to get out as much water as possible. Roughly chop the artichoke hearts, mix with the other ingredients. Taste and adjust the seasonings.
I ate my sandwich on pumpernickel (low GI!) with some lettuce, but I think tomato slices or thinly sliced onion would be nice as well.