By: Plantifully Based
2 cans (14.1 ounces/400g) artichoke hearts in water
1 tablespoon Aged Balsamic Vinegar of Modena PGI
¼ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ tablespoon olive oil
2-3 sprigs parlsey chopped
¼ sweet onion (about 1.5 ounces/55g), finely chopped
2 cloves garlic minced
Balsamic Vinegar of Modena and Brown Sugar Sauce
3 tablespoons Aged Balsamic Vinegar of Modena PGI
3 tablespoons organic brown sugar
¼ cup water (60ml)
1 tablespoon low sodium soy sauce
Cornstarch slurry: 1 tablespoon cornstarch + 1 tablespoon water
6 mini buns
1 tablespoon olive oil, divided
Garlic powder and salt for topping on buns
12 pickle slices
1/4 cup coleslaw mix (about 50g)
Drain and rinse the artichoke hearts. Make sure all water is properly drained. Use a sharp knife to slice it into long, shredded pieces (resembling a pulled pork).
In a large container combine the shredded artichoke hearts, Aged Balsamic Vinegar of Modena PGI, black pepper, garlic powder, and onion powder. Mix to cover everything. Marinate for at least 20 minutes or as long as you like.
Once you are done marinating add the oil, parsley, onion, garlic cloves, and marinated artichokes. Sauté over medium heat for 5 minutes until fragrant.
Meanwhile, prepare the Balsamic Vinegar of Modena and brown sugar sauce by combining all ingredients in a medium bowl and whisking together. Make sure to prepare the cornstarch slurry in a smaller separate bowl and then add it to the sauce otherwise the cornstarch will clump.
Add the sauce to the pan and simmer over medium low heat for 20 minutes until sauce is thickened. Stirring occasionally.
Then you can bring the heat up to a medium high heat and let everything cook for about 5 minutes to get some crispier more caramelized bits if desired. Leave the artichoke alone and do not touch them while cooking, do keep an eye on it to prevent any burning. Taste it and add any extra seasonings you may like to preference.
Then you can assemble the sliders. Cut the buns in half and lightly brush the tops with oil. Then sprinkle on a bit of garlic powder and salt to each bun. Scoop about 2 to 3 tablespoons of “pulled pork” onto the bun. Add a small handful of the coleslaw mix along with 2 pickle slices. Repeat until all are made and enjoy!
Coleslaw mix just refers to the shredded lettuce and cabbage.
Any leftover “pulled pork” will last in the fridge for about 3 to 4 days.
You can also brush the tops of the buns with melted vegan butter.
*The Protected Geographical Indication (PGI) is the name of an area, a specific place, or, in exceptional cases, the name of a country, used as a description of an agricultural product, which comes from such an area, place, or country, which has a specific quality, goodwill, or other characteristic property, attributable to its geographical origin, at least one of the stages of production, processing, or preparation takes place in the area. The European Union (EU) will only give a product PGI status if they decide it has a reputation, characteristics, or qualities that are a result of the area you want to associate with. It is the PGI logo that guarantees the consumer about the authenticity of the product they are buying.