Artichoke club sandwich all year round – winter

Huile d'olive de Provence – olives maturées PDO
Mature flavour
Club sandwich artichaut en toute saison - hiver
A PDO
Preparation
20 min
A PDO
Resting time
10 min
A PDO
Cooking time
10 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Appetiser Main course Vegetarian Winter

Ingredients

A PDO
For 4 personnes
  • 8 cœurs artichokes (fresh or frozen)
  • 1 lawyer
  • 1 carrot
  • The juice of 1 lemon
  • The zest of 1 lime
  • 40 g of feta
  • 1 gousse garlic
  • A few spinach shoots
  • 1 tablespoon of olive oil from Provence – ripened olives PDO
  • Espelette chilli
  • Salt, pepper

Tip

Just as good in the winter as it is in the summer! Choose a Provence olive oil – PDO (ripe flavour) – for its aromas of toast, black olives, candied fruit and forest floor.Or try an PDO olive oil from the Vallée des Baux-de-Provence – made from ripened olives, PDO from Aix-en-Provence – made from ripened olives, or a French olive oil with a mature flavour.

Instructions

  • Prepare your artichoke hearts. Cook the artichoke hearts in boiling water for 10 minutes.

  • In a blender bowl, place the cooked artichoke hearts, the lime zest, the lemon juice (keep a little aside for the avocado), Provençal olive oil – PDO matured olives, Espelette pepper, salt, pepper and the peeled garlic clove, then blend until smooth. Set aside.

  • Slice the avocado and drizzle a little lemon juice over it.

  • Peel and wash the carrot. Cut it into small sticks.
  • Cut the feta into small cubes.
  • Toast the bread.
  • Spread the artichoke cream onto the slices of bread and cut each slice into two triangles. Arrange the avocado slices, carrot sticks, cubes of feta and a few spinach shoots on 8 bread triangles. Drizzle with Provençal olive oil – PDO matured olives – and close the sandwiches.

Tip

Just as good in the winter as it is in the summer! Choose a Provence olive oil – PDO (ripe flavour) – for its aromas of toast, black olives, candied fruit and forest floor.Or try an PDO olive oil from the Vallée des Baux-de-Provence – made from ripened olives, PDO from Aix-en-Provence – made from ripened olives, or a French olive oil with a mature flavour.
We recommend...

For this recipe, we recommend a PDO huile d'olive de Provence - olives maturées (traditional taste) – for its aromas of black olives, candied fruit, woodland and/or toast.

If you don’t have any, then opt for the PDO huile d'olive d'Aix-en-Provence –  olives maturées, the PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées, or the PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.

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