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
- 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.
- 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