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ARTICHOKES, PIQUILLOS AND BLACK OLIVE SANDWICH

A tasty lunch rich in Omega-3
READY IN

10 minutes

COOKING TIME

5 minutes

PREP TIME

5 minutes

SERVES

4 people

ingredients

  • 2 Tbsp Brindisa Arbequina Olive Oil
IN STOCK
  • 2 Tsp Unio Moscatel Vinegar
IN STOCK
  • 12 Brindisa Empeltre olives, pitted and very finely chopped
IN STOCK
  • 1 Tsp capers, rinsed, drained and very finely chopped
  • 1/2 Tsp Catalan oregano
IN STOCK
  • Large pinch of lemon zest
  • 1/2 Jar El Navarrico artichokes, drained
IN STOCK
  • 1/2 Jar El Navarrico alubias beans, rinsed and drained
IN STOCK
  • 2 Tsp lemon juice
  • 1/2 Tsp sea salt
  • Several grinds black pepper
  • 4 Piquillo peppers, cut into strips
IN STOCK
  • Basil leaves to top
  • a baguette sliced lengthways for sandwiches, or cut into rounds for pintxos

Delicacy in a sandwich

Makes 4 sandwiches or about 16 pintxos

Method

  1. For the dressing: whisk together the olive oil, vinegar, olives, capers, oregano and lemon zest.
  2. Cut half the artichokes into 1/6ths - top to bottom, through the base. Coarsely chop the remaining artichokes.
  3. Mash the beans with the lemon juice, salt and pepper. Mix in the chopped artichokes.
  4. Build the sandwich:
  • black olive dressing
  • bean and artichoke mixture
  • artichokes pieces and pepper strips
  • basil leaves
  • a touch more dressing

ingredients

  • 2 Tbsp Brindisa Arbequina Olive Oil
IN STOCK
  • 2 Tsp Unio Moscatel Vinegar
IN STOCK
  • 12 Brindisa Empeltre olives, pitted and very finely chopped
IN STOCK
  • 1 Tsp capers, rinsed, drained and very finely chopped
  • 1/2 Tsp Catalan oregano
IN STOCK
  • Large pinch of lemon zest
  • 1/2 Jar El Navarrico artichokes, drained
IN STOCK
  • 1/2 Jar El Navarrico alubias beans, rinsed and drained
IN STOCK
  • 2 Tsp lemon juice
  • 1/2 Tsp sea salt
  • Several grinds black pepper
  • 4 Piquillo peppers, cut into strips
IN STOCK
  • Basil leaves to top
  • a baguette sliced lengthways for sandwiches, or cut into rounds for pintxos
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