INGREDIENTS
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1 33oz jar marinated artichoke hearts, drained
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3 fresh Hatch Chiles, thinly sliced (discard seeds and stem)
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5 oz shelled Edamame
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1/8 cup minced shallots
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1/8 cup freshly squeezed lemon juice
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1/8 cup freshly squeezed lime juice
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1/8 cup EVOO
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1/2 Tbs sugar, plus more if needed
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salt and freshly ground pepper to taste