Smashed Cucumbers

• 5 Persian cucumbers
• Kosher salt
• 1 clove garlic, grated
• Juice and zest of half a lemon
• 1/4 tsp red pepper flakes, optional
• 1 scallion, thinly sliced
• 2 tbsp Castelvetrano olives, diced
• 1 tbsp extra virgin olive oil

Artichoke Edamame Spread

• 12 oz bag frozen edamame, thawed or cooked according to package instructions
• 1/3 cup jarred marinated artichoke hearts plus 3 tbsp of the artichoke marinade from the jar
• 3 tbsp Castelvetrano olives
• 1 scallion, roughly chopped
• 1 large clove garlic, grated
• Juice and zest of half a lemon
• 1/4 cup fresh parsley leaves plus extra for garnish
• 1/4 cup basil leaves
• 2-3 tbsp extra virgin olive oil
• 4 slices sourdough bread, for serving
• Flaky salt, for serving (optional)