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[quote=Anonymous][quote=Anonymous]Please share the recipe for the artichoke heart relish! [/quote]

Here's the sandwich recipe-I made it once a couple of years ago to take to the pool for dinner and it went quickly!

From Cook's Country magazine

Serves 4
Traditional Italian antipasto ingredients make a hearty sandwich filling. Weighting the sandwiches makes these filled-to-the-brim heroes easier to eat, but if you're really hungry, you can omit this step. If your market sells very long baguettes, use just one.

INGREDIENTS
1 (14-ounce) can artichoke hearts, drained, rinsed, and patted dry
1medium clove garlic, peeled
4tablespoons extra-virgin olive oil
  Salt and pepper
3/4cup jarred roasted red bell peppers, chopped
5 pepperoncini, rinsed and finely chopped
1/2cup chopped black olives
2 baguettes (12-inch-long)
2cups fresh arugula leaves
1/2pound thinly sliced hard salami or cappicola
8ounces fresh mozzarella cheese, thinly sliced
INSTRUCTIONS
1. In food processor or blender, puree artichokes, garlic, and 2 tablespoons oil until smooth paste forms. Transfer to small bowl and season with salt and pepper.

2. Combine red peppers, pepperoncini, black olives, and remaining 2 tablespoons oil in medium bowl.

3. Slice baguettes in half lengthwise and pull out most of soft crumb from tops and bottoms. Spread artichoke paste on both sides of bread.

4. Fill bottom cavities of bread with pepper mixture. Layer with arugula, meat, and cheese, place tops of bread over bottom, and press firmly. Wrap each sandwich tightly in foil and weight down using heavy object (canned tomatoes are perfect) for 1 to 3 hours. Unwrap sandwiches, cut each in half, and serve.[/quote]

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