Recipes

Edamame Artichoke Dip

ClickThru ArtichokeEdamameDetail
Photo courtesy of Fish

recipe heading-plus-icon

yields

6-8 servings

    Ingredients

  • 1 bag frozen, shelled edamame
  • 20 cloves roasted garlic
  • Juice of 4 limes
  • Salt and pepper to taste
  • ½ cup olive oil
  • 1 teaspoon sriracha
  • 6-8 cooked, peeled, and cleaned artichoke hearts (if store-bought, opt for ones packed in water)
  • Garnish: black sesame seeds
steps
  1. Cook edamame in boiling, salted water for 10 minutes. Meanwhile, prepare an ice bath. Strain edamame, reserving 2 cups of the water, then shock in ice bath.
  2. Once cool, drain again and add to food processor, along with reserved water, roasted garlic, and lime juice. Purée until till smooth, then add salt, pepper, olive oil and sriracha. Add artichoke hearts and pulse in to desired texture. Garnish with black sesame seeds and serve with chips and fresh local veggies.
  • From chef Nico Romo, Charleston, SC

Leave a Reply

Be the first to comment.


the local marketplace

shop the south

Discover the Local Palate's thoughtfully curated selection of regional food products.

SHOP NOW