The Artichoke Beurre is what happens when French bistro tradition meets audacious vegetarian swagger.
Le jambon-beurre gets the vegetable upgrade: marinated artichokes charred under the broiler, butter so thick it shows your teeth marks, and cornichons pressed into every bite. This is the sandwich that converts ham loyalists. Pantry-friendly, picnic-ready, desk lunch approved.
🍴 INGREDIENTS: • 1 10-12" demi baguette, halved lengthwise • 1 12-oz. jar marinated quartered artichoke hearts • 4 Tbsp. salted European butter (such as Kerrygold), thinly sliced • 10 cornichons, very thinly sliced lengthwise • 6 cocktail onions from pickle jar, halved (optional) • Dijon mustard (for bread)
🥄 METHOD: 1. Heat broiler (place a rack in upper third if your broiler is in your oven). If your bread is soft, place demi baguette halves cut side down on a rimmed baking sheet and broil until lightly crisped (do not let it brown; if baguette is fresh from a bakery, no need to broil). 2. Drain the jar of marinated quartered artichoke hearts. Coarsely chop about half of artichokes and arrange all artichokes on a rimmed baking sheet (use the same one if you crisped the bread). 3. Broil artichokes, checking often, until edges start to char, 5-10 minutes, depending on your broiler. 4. Smear 4 Tbsp. salted European butter, thinly sliced, over top half of bread. 5. Evenly arrange 10 cornichons, very thinly sliced lengthwise, and about 6 cocktail onions (if using), halved, over butter, gently pressing to adhere. 6. Slather bottom half of bread with Dijon mustard, then top with broiled artichokes. 7. Close up sandwich and cut in half.
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