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Ingredients
  • 1 bag frozen, shelled edamame
  • 6 to 8 cooked, peeled, cleaned artichoke hearts (if store-bought, opt for chokes packed in water)
  • 20 cloves roasted garlic
  • ½ cup olive oil
  • 2 cups water
  • 3 tablespoons cilantro, chopped
  • 1 teaspoon sriracha
  • Juice from 4 limes
  • Salt and pepper to taste
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