A Somewhat Failed Sandwich, Saved By Divine Artichoke Mayonnaise
I will tell you about these sandwiches, but not because they knocked my socks off. Little Miss Know It All here, who likes things bigger and better sometimes, thought she could improve upon a vegetable sandwich by adding––you guessed it––more vegetables. Well, it turns out the powerful flavors of grilled red peppers wallop eggplant in a duel.
And so, the reason I bring up these sandwiches today is because the other things I have made recently on cool, gray days in May seem desperately unseasonable right now as I drink iced coffee and wipe sweat from my brow. Neither you nor I want to think about last week’s white bean and chard gratin.
But one thing that is sounding mighty fine to me is a sandwich with artichoke mayo. I realize mayonnaise has some detractors. Let’s make it clear that I am not one of them. I’ve dated people so passionate about mayonnaise they prefer it as a French fry dip (you know, the European influence), and I’m married to a man who fell in love with me, I’m sure, because of the thick swirl of mayonnaise on the BLTs I made during our courtship.
Homemade mayonnaise is the bomb, naturally, and aioli on anything gets me stoked. But for the days when you cannot emulsify, jazz up the jarred mayonnaise with artichoke hearts. This is divine on sandwiches, of course, but I think it might even be lovely on fish fillets.
As for that gratin last week, I’m afraid it might be added to the pile of things-I-make-but-for-whatever-reason-don’t-write-about. If you guys saw this stockpile, I don’t think you’d believe it. But then again, you never know when something will fall back into your favor. I didn’t, for example, ever think I’d be writing about sandwich for any reason. And look at me now.
Artichoke Mayonnaise
from Bon Appetit
1 (6 1/2-ounces) jar marinated artichokes, drained and chopped
2 tablespoons mayonnaise
1 tablespoon drained capers
1 small garlic clove
Pulse artichokes, mayonnaise, capers, and garlic in a food processor until coarsely chopped. The end.
Samantha Angela @ Bikini Birthday: I like that this uses marinated artichokes instead of canned in water.1 year ago
Yeah, though I suppose those would work too, especially if you were scaling up the recipe.1 year ago
Adrienne: I have the exact same stockpile! It’s usually because the photos are crappy as I was too hungry to be patient, but sometimes it’s because…. I can be lazy. Anyway, artichoke mayo sounds like a winner to me
1 year ago
Adrienne, I tend to save you guys from the things I think are just “meh.” Like the scallops with chorizo that sounded so promising, but were nothing special. I want to write only about the things that I think people might actually make! As for the crappy photos…I usually just put them up anyway!
1 year ago
Ruth@GraceLaced: Reading blogs can be a rare treat, and usually there’s no reading involved. However, I always read every word you write, and then, lick my fingers at the end in satisfaction. You always leave me smiling, and a little more convinced that there’s something special about everything.1 year ago
Something special about *everything*??!? Holy cow, Ruth, that is the nicest comment.1 year ago
lindsey clare: yum, yum, yum. i can’t see anything to NOT love about artichoke mayo!1 year ago
heather: sarah, was that Our Mutual Friend nigella’s scallops and chorizo? i felt the exact same way! how can two things i love equal one thing i’m super-meh over? still, it’ll take more than ‘meh’ to get me to break up with nigella.1 year ago
Julie: This recipe is going to be one of those that haunts me until I try it. It sounds delicious!1 year ago
heather, YES! It was our dear friend Nigella! I had looked forward to making that recipe for *years.* My feeling, if you want to know, was that the chorizo was just too overpowering for the scallops. Both tasted great separately, but there was no, um, gestalt.
We also made the chickpeas and arugula that she suggests with it, and that too was disappointing. I haven’t broken up with her either––in fact, dare I say I like her better knowing she makes mistakes?1 year ago
Deelish Dish: I thought I was the only one who puts mayo on everything– it’s a must for my burgers. All my friends are the “hold the mayo” types. Why are we even friends?!
This artichoke version–ooh, and capers too!–is on my list.1 year ago
anonymous fan: my favorite kind of mayo is chipotle mayo – I always have leftover chipotle in adobo sauce, which I buy to make chili. I love that extra kick in my sandwich.1 year ago
Mmm, yum. I like making chipotle sour cream for my tacos. Delicious!1 year ago
Kate: Homemade mayo is the BEST! This looks so delicious. I’ll be visiting your site again, for sure!1 year ago