By Chef Jo Ann Kim

July 2021

4 Servings


  • 1 artichoke quartered
  • 7 cups water
  • 3/4 cup unsalted cold butter, cubed
  • 1/3 cup sugar
  • 1/2 cup pistachios, coarsely ground
  • 1/4 cup pumpkin seeds
  • 2 tsp hemp seeds
  • 1 1/2 tsp poppy seeds
  • 1 1/2 cup AP flour
  • 1/2 tsp baking powder
  • zest of 1 lemon
  • 1/4 tsp salt


  • For the artichoke tea, simmer the quartered artichoke in a large pot of water for about 8 minutes. Strain tea, saving the edible artichoke for other use.
  • For the shortbread, preheat oven to 350 F.
  • In a food processor, pulse pistachio and pumpkin seeds until coarsely ground. Stir in hemp seeds, poppy seeds, flour, baking powder, lemon zest and salt. Set aside.
  • In a large bowl, beat together cubed butter and sugar until fluffy. Add nut and flour mixture and knead gently to combine. Carefully roll into a log in parchment paper and chill for 30 minutes.
  • Unwrap and cut shortbread to thick 1/2 inch coins.  Lay shortbread pieces on a lined baking sheet and bake for 11-15 minutes until the bottom is lightly browned. Let cool for ten minutes before serving.
  • Enjoy!