- Place edamame in boiling, salted water for 10 minutes, then strain (keep the water) and stop the cooking by adding to a bowl of ice water.
- Once cool, drain again and add to food processor, along with reserved water, roasted garlic, and lime juice.
- Purée until till smooth
- Add salt, pepper, olive oil and Sriracha.
- Add artichoke hearts and pulse in food processor to desired texture.
- Serve with Asian rice chips and fresh local veggies.