Step 1

Heat a large pan over medium high heat with vegetable oil.

Step 2

Once hot add the sliced onions and sauté for 5 minutes until softened and slightly browned.

Step 3

Add mushrooms and minced garlic and cook for another 3 to 4 minutes until most of the water from the mushrooms has evaporated.

Step 4

Add the roughly chopped artichokes and cook for 5 to 6 minutes, stirring occasionally.

Step 5

Add smoked paprika, ground mustard, sea salt, ground pepper, tomato paste, soy sauce, brown sugar, and apple cider vinegar and stir to combine well. Spread out the mixture into an even layer in the pan and cook for 15 more minutes only stirring once or twice. You’re trying to caramelize the mixture a little bit so don’t stir it too much. It will reduce and get much darker in colour.

Step 6

Serve immediately on lightly toasted buns. Top with slaw and pickle slices!