Artichoke Tea Sandwiches

  • Serves

    serves 10-12


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 14 cups mayonnaise
  • 1 tbsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. dried parsley
  • 12 tsp. cayenne pepper
  • Kosher salt and freshly ground black pepper, to taste
  • 20 slices white or wheat sandwich bread


Step 1

In a medium bowl, stir together the artichokes, mayonnaise, onion powder, garlic powder, dried parsley, and cayenne and season with salt and pepper.

Step 2

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.

Step 3

Transfer to a platter and wrap in plastic wrap. Refrigerate for at least 4 hours or overnight to soften before serving.

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