Pan-Seared Artichokes and Tomatoes with Taleggio and Crushed Black Olives

4 sandwiches

The bottom half of this rustic roll was scooped out to make room for the vegetables and cheese; the black-olive paste adds a tangy finish.


  • 3 lemons

  • 8 baby artichokes

  • ½ cup oil-cured black olives, pitted and coarsely chopped

  • 4 tablespoons olive oil

  • 1 small clove garlic, minced

  • Salt and freshly ground pepper, to taste

  • 1 cup loosely packed Italian parsley leaves, roughly chopped

  • 4 ripe plum tomatoes, sliced ¾ inch thick

  • 4 rustic-style rolls

  • ½ pound Taleggio or Fontina cheese, sliced ¼ inch thick


  1. Heat broiler to medium high. Slice 2 lemons in half, and squeeze juice into bowl of cold water. Add lemon halves to bowl.

  2. Trim tips and outer leaves from artichokes; slice thinly, lengthwise; submerge in lemon water. Combine olives with 1 tablespoon oil.

  3. Heat 1 1/2 tablespoons oil in skillet over medium heat; add garlic. Saute until fragrant, about 30 seconds. Pat artichokes dry; add to skillet. Saute until golden, about 5 minutes. Squeeze juice of remaining lemon over artichokes; season with generous pinch of salt and pepper, and add 1/2 cup chopped parsley; toss. Transfer to small bowl; cover with foil.

  4. Return skillet to heat; add remaining 1 1/2 tablespoons oil. Arrange tomatoes in skillet. Adjust seasoning; sprinkle with remaining 1/2 cup parsley. Cook until golden around edges, about 5 minutes. Turn; saute 1 to 2 minutes.

  5. Slice open rolls; scoop out bottom, creating cavity for filling; spread with olive mixture. Mound artichokes over olives; arrange several tomatoes over artichokes. Arrange cheese over tomatoes. Place sandwiches and tops of rolls, crumb side up, on baking sheet; broil until cheese is melted and bread is golden, about 2 minutes. Close sandwiches.

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