A staple of Southern garden clubs and church luncheons, the tea sandwich takes on a more satisfying dimension with the addition of artichokes.
- 2 14-oz. cans artichoke hearts in water, drained and chopped
- 1 1⁄4 cups mayonnaise
- 1 tbsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. dried parsley
- 1⁄2 tsp. cayenne pepper
- Kosher salt and freshly ground black pepper, to taste
- 20 slices white or wheat sandwich bread
In a medium bowl, stir together the artichokes, mayonnaise, onion powder, garlic powder, dried parsley, and cayenne and season with salt and pepper.
Divide mixture evenly between 10 slices sandwich bread, top each with remaining bread slices, and cut off crusts with a serrated-blade knife. Cut each sandwich square diagonally to create 2 triangles.
Transfer to a platter and wrap in plastic wrap. Refrigerate for at least 4 hours or overnight to soften before serving.