Parisian artichoke sandwich: a surprising vegetarian reinterpretation

Surprise Element: Marine Anguinars *

Parisian Anghinare Sandwich: A Surprising Reinterpretation, Without Meat

This article is part of our series, „It's so Simple,”dedicated to recipes so light that they can be prepared almost unseen. We focus on short lists of ingredients, relaxed techniques and culinary results so delicious that you will want to share them immediately.

The jambon-beurre sandwich, also known as „le Parisien,”is a symbol of French gastronomic simplicity. Traditionally, it consists of a fresh wand, generous slices of salted ham and a thick layer of butter, consistent enough to leave teeth marks on each bite. Sometimes, add a drop of Dijon mustard or a few pickled cucumbers (cornichons), or even both. This version proposes a bold vegetarian approach, being a completely unconventional and, at times, even eccentric reinterpretation.

Surprise Element: Marine Anguinars

Instead of ham, this recipe uses marinated artichokes from the jar. It is essential not to throw away the marinade as it contributes to the final flavor. The artichokes give a fleshy texture and a natural umami, enhanced by short exposure to the broiler. Otherwise, the sandwich retains fidelity to the classic recipe. It is an excellent option for supplies, ready to take at the picnic, suitable for both an elegant lunch at the office and a sunny day outdoors.

Then drain a jar of 12 ounces

The total preparation time is only 10 minutes and the recipe is sufficient for 1-2 portions. To start, preheat the broiler (if in the oven, place the grill in the upper third). If the wand is soft, cut a 10-12 inch half-length wand and place it with the cut-down side on a baking tray with edges. Broiled until it gets slightly crispy, making sure it doesn't ruminate. If the wand is fresh from the bakery, this step is not necessary.

Then drain a jar of 12 ounces of marinated artichoke hearts, cut into quarters. Cut roughly half of the artichokes and arrange all the artichokes on the same baking tray. Broil them, checking frequently, until the edges begin to easily charred, which takes between 5 and 10 minutes, depending on the strength of the broiler.

Tighten the top half of the bread with 4 tablespoons of thin, salty European butter (such as Kerrygold). Place uniform 10 pickled cucumbers (cornichons), very thin sliced in length, and if you have, about 6 onions cocktail from the jar, cut in half, over butter, gently pressing to fix them. Grease the lower half of Dijon mustard bread, then add ripe artichokes. Close the sandwich and enjoy this vegetarian delicacy. This recipe is an invitation to explore new tastes and to reinterpret food classics. Required Ingredients

* A 10-12 inch demi wand, cut in length * A jar of 12 oz (approximately 340g) with hearts of marinated artichokes, cut into quarters * 4 tablespoons of European salt butter (such as Kerrygold), sliced thin * 10 pickled cucumbers (cornichons), very thin sliced in length * 6 cocktail onions from jar, cut in half (optional) * Dijon mustard (for bread)

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