Ingredients
-
6
-
1/2
-
1
-
2
-
3
-
1
-
1/3
-
4
-
1
-
1/2
-
-
-
-
-
Directions
Artichoke Guacamole, A great take on guacamole! Serve with toasted pita chips or scooped onto crostini or grilled chicken, steak, or salmon! Recipe courtesy of The Olives Table by Todd English and Sally Sampson and published in Delicious Living magazine , not really a ‘guacamole’ texture here but it was pretty good i added some jalepeno to spice it up i didnt use the sesame oil maybe that would have made more of a difference i do love artichokes though , All I can say is WOW!!! This was so good I had to run over to my friends house and have her try some She was also impressed 😉 We ate it as a spread over whole wheat bread though I’m sure it would’ve been just as good with chips Another new favorite Thanks so much Sharon!
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Steps
|
1
Done
|
Place Artichoke Bottoms in a Small Saucepan, Cover With Water, and Bring to a Boil Over High Heat. |
|
2
Done
|
Reduce Heat to Medium-Low and Cook Until the Artichokes Are Very Soft, About 20 Minutes. |
|
3
Done
|
Drain. |
|
4
Done
|
When Cool Enough to Handle, Finely Chop the Artichokes and Place in a Medium-Size Mixing Bowl. |
|
5
Done
|
Add the Onion, Tomato, Lemon Juice, Olive Oil, Sesame Oil, Scallions, Cilantro, Salt, and Pepper and Gently Mash With a Fork. Enjoy! |
