-
1
Combine first 5 ingredients processor; puree.
-
2
If necessary, mix in enough water to thin to consistency of thick mayonnaise.
-
3
Mix in 2 tablespoons minced thyme.
-
4
Season with salt and pepper.
-
5
Transfer to bowl.
-
6
Sprinkle with fresh thyme leaves.
-
7
(Can be made 1 day ahead.
-
8
Cover and chill.)
-
9
Steam potatoes until just tender, about 25 minutes.
-
10
Transfer to bowl.
-
11
Cut off stems of artichokes and rub cut surface with cut side of lemon.
-
12
Cut artichokes lengthwise into quarters and rub cut surfaces with lemon.
-
13
Cut out choke and rub with lemon.
-
14
Bring large pot of salted water to boil.
-
15
Add 1 remaining lemon half and artichokes.
-
16
Cover and boil until a leaf pulls off easily, about 35 minutes.
-
17
Drain and cool.
-
18
Cook broccoli and cauliflower in large saucepan of boiling salted water until just tender, about 5 minutes.
-
19
Using slotted spoon, transfer to bowl of cold water.
-
20
Add green beans to same boiling water and cook until just tender, about 4 minutes.
-
21
Drain.
-
22
Rinse with cold water to stop cooking.
-
23
Drain.
-
24
(Can be prepared 1 day ahead.
-
25
Wrap vegetables tightly and refrigerate.)
-
26
Arrange all vegetable on large platter.
-
27
Serve with hummus and pita bread.
