Sara's Tiny Kitchen
by Sara's Tiny Kitchen
2 Sandwiches
30 min

If I’m ever in a situation where I’m offered a last meal, that meal would almost certainly be artichokes. I love artichokes more than is maybe reasonable and always have. Even as a kid, I loved those weird green veggies that look fairly alien and I’ve been pricked by errant artichoke leaves more times than I can count, but it’s always worth it.

My favorite way to eat artichokes is just plainly steamed (I have a trick for doing it in the microwave which cuts the cooking time in half) with a little lemon butter to dip the leaves and heart in. But honestly, I’ll eat artichokes any basically any form they’re offered to me.

Almost everyone is familiar with spinach artichoke dip, but there is so much more to these complicated veggies than most people know.

A few Artichoke facts for you:

  1. Artichokes are actually a flower that hasn’t bloomed yet.
  2. They are one of the oldest known foods in the world.
  3. Castroville, CA is the Artichoke capital of the US, producing 100% of the artichokes sold in stores around the country. They have an artichoke festival there every year, and the first Artichoke Queen was Marilyn Monroe!
  4. Artichokes are maybe the tastiest super food around. One large artichoke has less than 80 calories and a half a gram of fat. It also contains 9 grams of fiber and 7 grams of protein. Eating artichokes is insanely good for you.

Recipe details
  • 2  Sandwiches
  • Prep time: 5 Minutes Cook time: 25 Minutes Total time: 30 min
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Artichoke and Mushroom Grilled Cheese
  • 1 12 ounce jar of artichoke hearts, drained
  • 4 ounces of mushrooms, sliced
  • salt and pepper to taste
  • 8 slices of Italian bread
  • butter for spreading on bread
  • 8 ounces shredded gruyere cheese
To Make the Artichokes and Mushrooms
Begin by adding 1 tablespoon of olive oil to a skillet set over medium high heat.  
Add the sliced mushrooms to the pan, and let them cook down, stirring occasionally, until well browned (about 8-10 minutes)
Add the artichoke hearts, and cook, stirring occasionally until browned and heated through (about 5-10 minutes)
Remove from the heat.
To Make the Sandwiches
Butter one side of each slice of bread generously.
Pile 1 ounce cheese on to 4 of the slices and top with 1/4 of the mushrooms and artichokes. Add another ounce of cheese on top of the mushrooms, and place the top slice of bread on the sandwich. Repeat with remaining ingredients.
Wipe out the skillet you used to cook the mushrooms and artichokes, and place the skillet over medium heat, and place the sandwiches in the pan. Let them cook on the first side for 4-5 minutes or until well browned. Flip the sandwiches, and let them cook on the other side for 2-4 minutes until that side is browned as well.
Let them cool for a few minutes, cut and serve!
Sara's Tiny Kitchen
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  • Constance Wickens Constance Wickens on May 27, 2021

    This is very close to an Artichoke Sandwich from a local restaurant, black olives and sprouts added to the above recipe.

  • Beth Revers Beth Revers on Jan 15, 2023

    Very confusing, 8 slices of bread makes two sandwiches, but each one has only two slices???