Castroville Artichoke Sandwich Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Pulse together the cream cheese, lemon zest, garlic, 1/3 cup Parmesan, 1 teaspoon salt and a few grinds of black pepper in a food processor until smooth. Add the heavy cream and pulse until combined.
• Arrange 1 box of artichokes around the perimeter of a 4-quart oval casserole dish with the stems pointing inward. Arrange any remaining artichokes in the box in the center of the dish. Spoon half of the cream cheese mixture over the artichokes making sure that the edges of the artichokes around the border are not covered. Repeat with the remaining box of artichokes and cream cheese mixture.
• Mix together the panko, butter and remaining 1 tablespoon Parmesan in a small bowl. Sprinkle the breadcrumb mixture over the casserole making sure not to fully cover the exposed artichoke tips. Bake until the breadcrumbs are golden brown and the cheese sauce is bubbling around the edges, 25 to 30 minutes. Let sit for 10 minutes, then sprinkle with parsley and serve with lemon wedges on the side.

Steps:

• 1. In a small bowl, mix the mayonnaise, lemon juice, and garlic. Set aside. 2. Line a baking sheet with waxed paper. Put the flour in a shallow bowl. In a medium bowl, beat the eggs with the oregano, salt, and pepper. One at a time, dip the artichoke hearts in the flour, then the eggs, then back into the flour. Place on the waxed paper. 3. Place a large wire cake rack over a jelly roll pan. In a deep Dutch oven, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 365°F. Deep-fry the artichoke hearts until golden, about 3 minutes. Using a wire-mesh skimmer, transfer to the wire rack to drain briefly. 4. Split the rolls and pull some of the soft crumb from each roll to form a trench to hold the artichokes. Spread each roll with mayonnaise. Place equal amounts of the artichokes in each roll and serve immediately.