Artichoke Muffaleta Po’ Boys

The best of two popular New Orleans culinary icons join forces to create the ultimate sandwich in these po’boys made with artichokes and a piquant olive relish. Recipe from Cook the Pantry: Vegan Pantry-to-Plate Recipes in 20 Minutes (or Less!) © 2015 by Robin Robertson. Photos by Annie Oliverio. Used by permission Vegan Heritage Press LLC.

Artichoke Muffaleta Po’ Boys

The best of two popular New Orleans culinary icons join forces to create the ultimate sandwich in these po’boys made with artichokes and a piquant olive relish.

5 from 1 vote

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Course: Sandwich

Cuisine: Vegan / Healthy

Diet: Vegan, Vegetarian

Prep Time: 20 minutes

Total Time: 20 minutes

Servings: 2

Author: Veg Kitchen

Ingredients

• 3 scallions chopped
• 1 garlic clove crushed
• 1/3 cup pickled vegetables well-drained
• 1/3 cup pimiento-stuffed green olives well-drained
• 1 tablespoon olive oil
• 1 14-ounce can artichoke hearts, well-drained and halved
• 1/2 teaspoon Cajun spice blend
• 3 tablespoons Creole mustard
• 3 tablespoons vegan mayonnaise
• 2 small sub rolls
• 1 cup shredded lettuce
• 1 large tomato thinly sliced
• Pickled sliced jalapeños
• Tabasco or other hot sauce to serve

Instructions

• In a food processor, combine the scallion and garlic and process until finely minced. Add the pickled vegetables, olives, and pulse to make a relish. Set aside.
• Heat the oil in a large skillet over medium heat. Add the artichoke hearts, season with the spice blend, and cook until nicely browned, about 5 minutes per side.
• To assemble the sandwiches, spread the mayonnaise and mustard on the inside top and bottom of the bread.
• Spread the lettuce onto the bottom of each sandwich, followed by tomato slices.
• Top with the relish mixture, a few slices of jalapeños, and the artichokes. Serve at once with Tabasco.

• Enjoy more of our vegan sandwiches and wraps.