Shrimp & Dill Pickled Artichoke Heart Rolls
They’re delicious, and shrimpy and creamy and tangy. But the most important part of this sandwich is the Artichoke Heart & Navy Bean Dill Pickle Spread.
You can make this spread with mostly pantry ingredients and creates this amazing condiment, element, whatever you want to call it that will last for weeks in your fridge and you can put on ANYTHING, and it will take it from 0 to 100 in no time. It was inspired by Dill Pickles (because… Dill Pickles for life). I wondered how could I translate that brine into something other than cucumbers. Something that had a bit more heft. I finally landed on sliced artichoke hearts and navy beans.
Growing up eating a LOT of Argentinian food, we always used to have as a starter these marinated beans, or “Porotos en Escabeche” and while this spread is definitely not that, I wanted to also bring that energy into the mix.
The Rolls are fresh, herbaceous and delicious. The definition of a casual dinner. Serve with old fashioned salt & vinegar chips and cold beer or white wine spritzers.
inredients: (serves 8 sandwiches)
The Dill Pickled Artichoke Heart & Navy Bean Spread:
300ml water
200ml white destilled vinegar
1/4 cups kosher salt
1/4 cups granulated sugar
450g sliced artichoke hearts or bottoms
2 garclic cloves
1 can white navy beans
1 tbsp black pepper corns
1 tbspn chile flakes
1 cup fresh dill, roughly chopped
The Rolls
8 soft rolls
4 cups labneh
4 tbsp Olive Oil
450g Tiger Shrimp (Shell on)
1 cup fresh parsley leafs
1 cup fresh dill, roughly chopped
1 red onion
2 garlic cloves
1 lemon
3 tbsp kosher salt
2 tbsp whole pepper corns
instructions
For the Dill Pickle Spread, in a small sauce pan, combine the water, salt and sugar and whisk until combined. Bring to a low boil and reduce from the heat. Add the vinegar and let rest.
In a medium bowl, combine your sliced artichoke bottoms, drained beans, crushed garlic and fresh dill and pour your pickling liquid on top.
Add the chile flake and pepper, stir to combine and place in two jars with a tight lid. You can keep these in the fridge for over 4 weeks, but at least let sit for 12 hours before making the sandwiches.
Peel and devain your shrimp and reserve the skins.
In a large pot, combine 3 cups of water, your chopped lemon (make sure you remove the seeds), chopped red onion, salt, pepper corns and shrimp skins. Bring to a boil, lower the heat and let simmer for at least 15 minutes.
Remove the boiling court bouillon from the heat and drain all the solids to discard. The liquid should have a rosy pink color thanks to the shrimp skins. Add the raw shrimp into the hit broth without bringing back into the heat, the shrimp should cook slowly in the liquid that should be hot enough from the residual heat but no longer boiling or simmering. After 5 minutes, test out one shrimp, slicing it in the middle. If there’s no translucency left in the shrimp, drain and discard the liquid. Let your shrimp cool in a bowl.
Once cooled, combine your shrimp with half your Dill Pickle spread, as well as the parsley leafs and the roughly chopped dill.
In a small bowl, combine your labneh with the olive oil and stir to combine.
Dollop and spread the labneh on all the inside of the roles evenly and generously.
Fill the rolls with your Shrimp & Artichoke mix. Make sure they all have enough herbs on top.
Drizzle some fresh olive oil and lemon juice before serving
Serve with old fashioned Salt & Vinegar potato chips & beer or white wine spritzer.
