Cold Artichoke Tea Sandwiches Recipe - Los Angeles Times

Name: Cold Artichoke Tea Sandwiches Recipe - Los Angeles Times
Total time: 30 min
Ingredients: 3/4 cup mayonnaise; 1/4 cup finely chopped flat-leaf parsley; 2 tablespoons finely chopped dill; 2 tablespoons finely chopped chives; 1 teaspoon Diamond Crystal kosher salt; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon sweet paprika; 1 small or 1/2 large shallot, minced (1/4 cup); 1 small garlic clove; 8 ounces (drained weight) canned or jarred artichoke hearts, rinsed and well-drained; 16 slices whole-wheat or white soft sandwich bread or pain de mie; Salty potato chips, for serving

www.latimes.com

These cold tea sandwiches that feature artichokes, herbs and mayo are best served straight from the refrigerator.

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Cooking tools:

Food processor
Microplane
Bread knife
Baking sheet
Mixing bowl
Chef's knife
Cutting board
Spoon
Measuring spoon
Plastic wrap
Aluminum foil
Refrigerator

Ingredients

3/4 cup mayonnaise
1/4 cup finely chopped flat-leaf parsley
2 tablespoons finely chopped dill
2 tablespoons finely chopped chives
1 teaspoon Diamond Crystal kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sweet paprika
1 small or 1/2 large shallot, minced (1/4 cup)
1 small garlic clove
8 ounces (drained weight) canned or jarred artichoke hearts, rinsed and well-drained
16 slices whole-wheat or white soft sandwich bread or pain de mie
Salty potato chips, for serving