Tomato Artichoke Sandwich with Edamame Spread Recipe | Co+op

Ingredients

• 1/2 cup fresh parsley
• 2 cloves garlic, chopped
• 12 ounces frozen edamame, shelled, thawed, rinsed
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• 1 tablespoon water
• 1/2 teaspoon salt
• 1 15-ounce can artichoke hearts, quartered
• 1 large or 2 small baguettes, split
• 2 large tomatoes, thickly sliced
• 2 cups mixed greens