BBQ Artichoke Sliders
VegetarianPreparation Time: 10 min
Cooking Time: 25 min
Serves 8 Sliders
INGREDIENTS
- 2 tsp canola oil
- 1/3 cup finely chopped onion
- 1 large garlic clove, grated
- 3/4 cup ketchup
- 2 1/2 tbsp dark molasses
- 2 1/2 tsp paprika
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 1/4 tsp smoked paprika
- 1/4 tsp chipotle chili powder
- 1 tsp onion powder
- 2 tsp dijon mustard
- 1/2 cup water
- 2 cans Reese Tender Small Artichoke Hearts, drained and chopped
- 8 Hawaiian slider buns
- 1/4 cup light mayonnaise
- 2 tsp apple cider vinegar
- 1 1/2 tsp agave or honey
- 1/4 tsp sriracha
- ¼ tsp kosher salt
- 2 3/4 cup shredded Brussels sprouts
- 1/4 cup cilantro, finely chopped
DESCRIPTION
The ultimate vegetarian alternative to the popular and savory BBQ Pulled Pork sandwich.
DIRECTIONS
1. Heat a medium sauce pan to a medium heat. Add canola oil. Add onion and garlic and sweat for 1-2 minutes.
2. Pour ketchup, molasses, paprika, apple cider vinegar, brown sugar, smoked paprika chipotle chili powder, onion powder, Dijon, and water into the saucepan. Bring to a boil and reduce to a simmer. Simmer until thickened, about 15 minutes. Set aside.
3. Once the sauce has thickened, remove about 1/3 cup of the sauce. Add drained artichokes. Toss to combine. Lower the heat to a simmer, and cook for 3-4 minutes. If desired, add more sauce, or serve remaining sauce on the side.
4. While the artichokes cook, add mayo, apple cider vinegar, agave, sriracha, and ¼ teaspoon salt to a medium bowl. Whisk to combine. Add brussels sprouts. Toss to combine. Season with salt and pepper.
5. Toast buns if desired.
6. Spoon bbq artichokes on to slider buns. Top with slaw. Serve.
2. Pour ketchup, molasses, paprika, apple cider vinegar, brown sugar, smoked paprika chipotle chili powder, onion powder, Dijon, and water into the saucepan. Bring to a boil and reduce to a simmer. Simmer until thickened, about 15 minutes. Set aside.
3. Once the sauce has thickened, remove about 1/3 cup of the sauce. Add drained artichokes. Toss to combine. Lower the heat to a simmer, and cook for 3-4 minutes. If desired, add more sauce, or serve remaining sauce on the side.
4. While the artichokes cook, add mayo, apple cider vinegar, agave, sriracha, and ¼ teaspoon salt to a medium bowl. Whisk to combine. Add brussels sprouts. Toss to combine. Season with salt and pepper.
5. Toast buns if desired.
6. Spoon bbq artichokes on to slider buns. Top with slaw. Serve.