Anyway, there were several psychological factors at work- not the least of which was the relative rarity of opportunity. It is a tricky business to shop at Costco without a car, unless you live next door to The Mall, which I don't. There is a bus, but the return trip, including a walk down one steep, bumpy hill and up another, is on the grueling side. It is especially awkward with arms full of warehouse-sized food units.
So, when I am offered a ride, I always feel I should make the most of it. And I generally wind up staggering in my front door, festooned with flowers, pine nuts, bags of fabulous avocados, and one or two things that just sort of flung themselves into my cart while I wasn't paying attention. Or so it seems.
Most recently I found myself the baffled owner of a huge, heavy glass jar of marinated artichoke "hearts"- a laughable bargain. I'm not even really sure I like jarred, marinated artichokes; they are both oily and acidic, not necessarily in the nicest way. I was actually feeling a little frantic about my mistake, and looked in several cookbooks for ideas.
This one, from the yellow, Ruth Reichl Gourmet cookbook, is a jewel. It is currently my favorite untoasted sandwich, even more fabulous than roast pork and arugula with cranberry chutney on a crusty roll. Which is saying something. The weird artichokes work just fine here.
I have been taking this one to work, wrapped tightly in plastic wrap...it gets a tad soggier than perfection , waiting in the lunch room fridge, but it is still wonderful.
This is how you make four. (I usually make 2. Pictured is a double, made on a dubious mini tuscan loaf from the Giant Eagle. It is good enough to jazz up some pretty flabby bread.):
1/2 cup brine-cured black olives, rinsed, drained, and pitted
2 teaspoons drained capers
1 small garlic clove, chopped
1/2 teaspoon finely grated fresh lemon zest
2 (6 1/2-ounce) jars marinated artichokes, drained, reserving marinade, and chopped
1/3 cup mayonnaise
2 (6-ounce) cans tuna in olive oil, drained and any large chunks broken into smaller pieces
4 (7-inch-long) ciabatta rolls or other crusty rolls with soft, chewy crumb- or two mini loaves of crusty bread
3/4 cup fresh flat-leaf parsley leaves
Blend olives, capers, garlic, zest, and 3 tablespoons artichoke marinade in a blender or food processor, until as smooth as possible. Transfer mixture to a bowl and stir in mayonnaise. Stir together artichokes and tuna in another bowl.
Split each roll horizontally and remove inner crumb from top half. Spread olive mayonnaise on cut sides of rolls and make sandwiches with tuna and artichokes, seasoning filling with pepper and topping with parsley.
I can see myself eating a lot of these, but not so many as to use up all those artichoke hearts. Any ideas on that?