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Charred Artichokes with Peanut Sauce

By charring, these artichokes gain earthy, smoky notes that complement their silky-smooth texture. Serve with spicy peanut sauce for added complexity.


4 Tbsp. peanut butter
1/2 C coconut milk
1/2 C vegetable stock
2 tsp. red curry paste
1 Tbsp. Ready-Set-Serve Lime Juice
1 Tbsp. Ready-Set-Serve Washed & Trimmed Cilantro, chopped
1 Tbsp. brown sugar
1/2 tsp. kosher salt
4 artichokes, trimmed and steamed until tender
1 Tbsp. coconut oil


Combine peanut butter, coconut milk, vegetable stock, curry paste, lime juice, cilantro, sugar, and salt in a saucepan. Whisk while heating to medium. Continue whisking until smooth.
Place coconut oil on a plate and dip the cut tops of each artichoke into the oil. Char on a grill or griddle until it starts turning black.
Serve each artichoke with side of peanut dipping sauce.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.