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Artichokes feel familiar as sandwich filling

Tuna salad sandwiches are practically my kids’ birthright. And my oldest son recently expressed appreciation for egg salad sandwiches.

So there may be hope for their acceptance of a similar treatment for chopped artichokes. The logic runs that if I season canned or jarred artichoke hearts in the same way as canned tuna and hard-cooked eggs, this esoteric vegetable will seem familiar.

And of course, serving cottony white bread with the crusts cut off alongside potato chips goes a long way toward making any food kid-friendly. A repository of both, this is the recipe that drew my eye several months back to a collection of canned artichoke specialties. It’s not so offbeat, when one recognizes the elements in common with artichoke dip, which is practically mainstream.

Oven-fried artichoke hearts and Roman style artichoke tart inspired this blog’s recent posts. But this is likely the first recipe I’ll prepare, if only in a quantity to satisfy myself. Like tuna and egg salads, it essentially assigns a higher purpose to mayonnaise, my all-time favorite condiment.

While my kids don’t share my devotion to mayonnaise — yet — they intuit its importance in tuna and egg salads. And if they won’t go for this one, that’s more for me.

Tribune News Service photo

Cold Artichoke Tea Sandwiches

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, peeled and minced (1/4 cup)

1 almond-sized 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

In a large bowl, combine the mayonnaise, parsley, dill, chives, salt, pepper, paprika and shallot. Using a microplane grater, grate the garlic into mayonnaise mixture. Using a food processor or a knife, pulse to finely chop the artichoke hearts. Add artichokes to mayonnaise mixture and stir to combine.

Arrange 8 slices of the bread on a work surface and divide artichoke filling among them, allowing about 3 to 4 tablespoons per slice. Spread filling to within 1/4 inch of edges of bread. Top each with another slice of bread, then transfer to a baking sheet and cover with plastic wrap or foil. Refrigerate for at least 2 hours or up to 2 days.

Use a serrated knife to remove crusts from sandwiches, then halve, either diagonally to make 2 triangles or into neat rectangles. Serve sandwiches chilled, with the potato chips.

Wrapped in plastic wrap, sandwiches will keep in refrigerator for up to 3 days.

Makes 8 servings.