Nor-Cal Veggie Sandwiches With Hazelnut Butter

• 1 large garlic clove
• 1/2 cup hazelnuts, toasted
• 2 tablespoons canola mayonnaise
• 2 tablespoons water
• 1/4 teaspoon salt, divided
• 6 cups water
• 3 tablespoons fresh lemon juice, divided
• 4 trimmed fresh globe artichoke hearts, halved crosswise
• 2 teaspoons olive oil
• 1 1/2 cups baby arugula
• 8 (1-ounce) slices whole-wheat sunflower bread, toasted
• 1 ounce radish sprouts
• 1 ripe peeled avocado, thinly sliced

1. Place garlic in the bowl of a mini food processor; process until finely chopped. Add nuts; process until a coarse butter forms. Add mayonnaise, 2 tablespoons water, and 1/8 teaspoon salt; process until smooth.
2. Combine 6 cups water and 2 1/2 tablespoons juice in a medium saucepan. Bring to a boil. Add artichoke hearts to pan; cook 6 minutes or until tender. Drain; dry with a paper towel.
3. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add artichokes. Sprinkle with remaining 1/8 teaspoon salt; cook 2 minutes on each side or until well browned.
4. Combine remaining 1 1/2 teaspoons juice with arugula; toss to coat.
5. Spread 2 tablespoons hazelnut mixture on 1 side of each of 4 bread slices. Top hazelnut butter with 2 artichoke pieces, about 1/3 cup arugula mixture, 1/4 ounce sprouts, about 4 avocado slices, and 1 bread slice.

garlic, hazelnuts, canola mayonnaise, water, salt, water, lemon juice, olive oil, baby arugula, bread, sprouts, avocado

Taken from www.myrecipes.com/recipe/nor-cal-veggie-sandwich (may not work)