Tomato Artichoke Baguette | Bozeman Co-op
When vine-ripened, local tomatoes are in season, make this sandwich to feature their juicy perfection. An easy pâté of edamame, parsley and lemon is the plant-b
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Cooking tools:
- Food processor
- Colander
- Can opener
- Chef's knife
- Cutting board
- Mixing bowl
- Spatula
- Measuring cup
- Measuring spoon
- Paper towel
- Toaster
- Baking sheet
- Plate
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
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