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.
from 1 vote
Vegan / Healthy
pimiento-stuffed green olives
14-ounce can artichoke hearts, well-drained and halved
Cajun spice blend
small sub rolls
Pickled sliced jalapeños
Tabasco or other hot sauce
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.
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