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Flatbread Trio with Artichoke

Serve the flavors of the world with this Greek, Italian, and French trio of flatbreads.


6 flatbread pieces
1 cup hummus
1/2 cup Markon First Crop Cucumbers, chopped
1/2 cup Markon First Crop Tomatoes, chopped
1/2 cup Feta cheese, crumbled
1/2 cup olives, pitted
1/2 cup Markon First Crop Mushrooms, sliced and roasted
1/2 cup Markon First Crop Zucchini, sliced and roasted
1/2 cup Markon First Crop Yellow Squash, sliced and roasted
1/4 cup Markon First Crop Red Bell Peppers, minced
1/2 cup Ready-Set-Serve Peeled Garlic, roasted
1/4 cup olive oil
3/4 cup artichoke hearts, chopped
1/2 cup tomato sauce
1/2 cup caramelized Markon First Crop Red Onions
1/4 cup Parmesan cheese, shaved
Markon First Crop Basil, Oregano, and Tarragon, to garnish
Salt and pepper, to taste


Top two flatbread pieces with equal amounts of hummus, cucumber, tomatoes, Feta cheese, olives, and a sprig of oregano.
Top another two flatbread pieces with equal amounts of roasted garlic, mushrooms, zucchini, yellow squash, red bell peppers, olive oil, and a sprig of tarragon.
Top the last two flatbread pieces with equal amounts of tomato sauce, artichoke hearts, caramelized onions, Parmesan cheese, and a sprig of basil.
Season all three flatbreads with salt and pepper. Cut each in half and serve one of each (to form a trio).


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.