This is the kind of delectable vegetarian fare that makes you forget about meat. Any sprouts you like will work in place of radish sprouts.

Tiffany Vickers Davis
Recipe by Cooking Light July 2014

Gallery

Line T. Klein; Styling: Paige Hicks

Recipe Summary

hands-on:
43 mins
total:
43 mins
Yield:
Serves 4 (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place garlic in the bowl of a mini food processor; process until finely chopped. Add nuts; process until a coarse butter forms. Add mayonnaise, 2 tablespoons water, and 1/8 teaspoon salt; process until smooth.

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  • Combine 6 cups water and 2 1/2 tablespoons juice in a medium saucepan. Bring to a boil. Add artichoke hearts to pan; cook 6 minutes or until tender. Drain; dry with a paper towel.

  • Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add artichokes. Sprinkle with remaining 1/8 teaspoon salt; cook 2 minutes on each side or until well browned.

  • Combine remaining 1 1/2 teaspoons juice with arugula; toss to coat.

  • Spread 2 tablespoons hazelnut mixture on 1 side of each of 4 bread slices. Top hazelnut butter with 2 artichoke pieces, about 1/3 cup arugula mixture, 1/4 ounce sprouts, about 4 avocado slices, and 1 bread slice.

Nutrition Facts

359 calories; fat 22.4g; saturated fat 2g; mono fat 14.6g; poly fat 4.1g; protein 10g; carbohydrates 35g; fiber 9g; cholesterolmg; iron 2mg; sodium 417mg; calcium 66mg.