Radishes do not get the attention they deserve, but they pack tons of flavor in a very small package. Most people use them raw in crudités or as a garnish for salad, but here they take center stage when they are transformed into a butter. When cooked, radishes mellow to a subtle, tangy, and entirely satisfying flavor.
Ingredients
For the Radish Butter
- 12 to 16 red radishes
- 2 Tablespoons unsalted butter, at room temperature
- ¼ teaspoon kosher salt
For the Flatbread
- 4 whole wheat pitas, split into 8 thin rounds
- ¼ cup crumbled feta cheese
- 2 cups snow peas, cut in half
- ¼ cup fresh mint leaves
For the Steamed Artichokes
- 4 artichokes, stems cut away
- 1 lemon juice
- ¼ cup Pantry Dressing of your choice
How to Make It
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For the Radish Butter
- Preheat the oven to 375°F.
- Bring 4 cups of water to a boil in a medium saucepan. Add all but 2 radishes and boil for 10 minutes. Thinly slice remaining 2 radishes.
- Drain the radishes and place in a food processor or blender. Pulse to puree, then add the butter and salt and pulse to blend. For the Flatbread
- Put the pita rounds on a baking sheet and toast in the oven until crispy, about 5 minutes.
- Spread a layer of the radish butter over each piece of pita, followed by a sprinkle of the feta cheese, a layer of the peas, and the sliced radishes. Garnish with the mint. For the Steamed Artichokes
- Cut away 1 inch from the top of each artichoke to expose the internal leaves. Trim the stem to the base.
- Fill a large pot with a steamer insert with 3 inches of water, add the lemon juice, and bring to a simmer. Arrange the artichokes leaves down in the steamer, cover, and cook for 25 minutes, or until a leaf pulls away easily and the white flesh at the base of the leaves is tender.
- Serve the artichokes with the dressing for dipping.
