Serves: 2
Prep time: 5–10 min
Cooking time: 15 min
Ingredients:
For the artichokes:
- 3–4 artichokes, cleaned and halved
- 1 lemon, juiced
- 1–2 cloves garlic, chopped finely
- 1 pinch dried chilli flakes
- ½ glass white wine
- ¼ cup water
- 1 small bunch fresh parsley, chopped finely
- 1–2 tbsp pistachio pesto (optional)
- extra-virgin olive oil
For the purple cabbage slaw:
- ½ small purple cabbage, cored and shredded
- 1 carrot, shredded
- 2–3 radishes, shredded
- ¼ red onion, shredded
- ½ tbsp honey
- 3 tbsp apple cider vinegar
- ½ cup mayonnaise
- salt and pepper, to taste
- 1 tbsp extra-virgin olive oil
For the sandwich:
- 1 medium tomato, sliced thinly
- 1 small bowl rocket
- 2 thin slices mozzarella
- 2–3 tbsp butter
- 1–2 tbsp mayonnaise
- 4 slices wholewheat bread, toasted
Method:
- Place the cleaned artichokes in a bowl of freshly squeezed lemon juice and water to prevent them from browning. Preheat a saucepan with a generous amount of olive oil on medium heat. Fry the garlic and chilli flakes first, then add the artichokes, white wine and water. Season and let simmer on medium-low heat for 15 min with a lid, until the artichokes are cooked. Drain and add some pistachio pesto, if desired, and freshly chopped parsley.
- For the slaw dressing, mix together the honey, apple cider vinegar, mayonnaise, salt, pepper and olive oil in a small bowl. In a separate large bowl, combine all the purple slaw ingredients with the dressing. Mix well and set aside. Drain the slaw before serving.
- In a hot frying pan, melt the butter and spread on 2 slices of toast. Spread the mayonnaise on 1 slice, then top the other slice with some of the cheese, artichokes, purple slaw, tomato and rocket and assemble. Repeat for the second sandwich.
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