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Fried artichoke sandwich


Cabbage slaw:

  • 2-1/2 cups finely shredded purple cabbage
  • 1 batch Jalapeño Ranch, divided (recipe below)
  • 1/2 tablespoon lime juice (about half a lime)

Fried artichokes:

  • 2–3 cups neutral vegetable oil, for frying
  • 10–12 canned or jarred whole artichoke hearts (20 to 24 artichoke halves)
  • 1-1/4 cups gluten-free all-purpose flour, divided
  • 3/4 cup cornstarch
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1 - 1-1/2 cups club soda


  • 4 sesame seed buns
  • 1 dill pickle, sliced into thin rounds (about 1⁄4 cup)

Jalapeno ranch:

  • 3/4 cup vegan mayonnaise
  • 3 tablespoons pickled jalapeños in brine (about 10 slices including brine)
  • 1 tablespoon lime juice (about half a lime)
  • 1 tablespoon coarsely chopped fresh dill
  • 1 tablespoon coarsely chopped chives
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon sea salt


Jalapeno ranch:

  1. In a high-powered blender or small food processor combine the vegan mayonnaise, pickled jalapeños, lime juice, dill, chives, onion powder, black pepper, and sea salt and blend until very smooth.
  2. Alternatively, you can finely chop the jalapeños and herbs and combine the ingredients in a bowl or jar.
  3. Store in the fridge for up to ten days.


  1. To make the cabbage slaw, combine the purple cabbage with one tablespoon of the jalapeño ranch and all the lime juice in a mixing bowl. Set aside in the fridge while you prepare the fried artichokes.
  2. To make the fried artichokes, in a deep fryer or in a large heavy- bottom pot with a thermometer attached heat the fryer oil to 360°F. If using a pot, it should be around a third full of oil. Set aside a large baking sheet with a wire rack on top to place the fried artichokes on. Do not rest them on paper towels as they will become soggy.
  3. Drain the artichoke hearts from the can or jar and cut them in half if they’re whole. Gently squeeze out any excess water from the artichoke pieces by patting between paper towels or with a clean tea towel so that the artichokes aren’t super wet.
  4. To a large mixing bowl, add 1/2 cup of the gluten-free flour. In another large mixing bowl, whisk together the remaining 3/4 cup of the flour, the cornstarch, sea salt, black pepper, smoked paprika, garlic powder, and cayenne.
  5. Once the oil is to temperature, add one cup of the club soda to the flour mixture to start and gently whisk until combined. Add more club soda as needed to ensure the batter is loose enough to dip and dredge the artichokes but thick enough that it sticks and doesn’t run right off too much. (The amount of liquid varies, as I find gluten-free flours to have varying hydration levels.) Use one hand to coat four or five artichoke halves in the flour dredge and then coat one piece at a time in the liquid batter. Lift each piece from the batter and let the excess drip off. Quickly place the battered artichokes directly in the hot oil and fry the first batch for four to six minutes, until crispy and golden brown.
  6. Use a slotted spoon or a pair of tongs to place the artichokes onto the wire rack, and continue frying in batches.
  7. To make the sandwiches, lightly toast the buns. Spread the remain- ing jalapeño ranch on the inside of the top and bottom buns. Add the purple cabbage slaw to the bottom bun and top with pickles, four or five fried artichoke pieces, and the top bun.

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