Makes about 1 1/2 cups. This is a fun play on guacamole without the fat and calories. Serve with toasted pita chips or as a condiment scooped onto crostini or grilled chicken, steak, or salmon.
Artichoke Guacamole
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Ingredients
- 6 large, fresh, frozen, or canned artichoke bottoms, including stem
- 1/2 small red onion, finely chopped
- 1 large beefsteak tomato, chopped
- 2 tablespoons fresh lemon juice about 1 lemon
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon toasted sesame oil
- 1/3 cup chopped scallions
- 3 tablespoons chopped fresh cilantro leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Instructions
- Place artichoke bottoms in a small saucepan, cover with water, and bring to a boil over high heat. Reduce heat to medium-low and cook until the artichokes are very soft, about 20 minutes. Drain.
- When cool enough to handle, finely chop the artichokes and place in a medium-size mixing bowl. Add the onion, tomato, lemon juice, olive oil, sesame oil, scallions, cilantro, salt, and pepper and gently mash with a fork.
Recipe Notes
Nutrition Facts
Artichoke Guacamole
Amount Per Serving
Calories 99
* Percent Daily Values are based on a 2000 calorie diet.
Recipe courtesy of The Olives Table by Todd English and Sally Sampson (Simon & Schuster, 1997).
Calories 99,Fat 8,Perfat 67,Cholesterol 0,Carbo 7,Protein 2
