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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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. Ingredients:
6 large fresh artichoke bottoms, including stem (or canned or frozen) |
1/2 small red onion, finely chopped |
1 large beefsteak tomato, chopped |
2 tablespoons fresh lemon juice (about 1/2 lemon) |
3 tablespoons extra virgin olive oil |
1 teaspoon toasted sesame oil |
1/3 cup chopped scallion |
4 tablespoons chopped fresh cilantro leaves |
1 teaspoon coarse salt |
1/2 teaspoon fresh ground black pepper |
Directions:
1. Place artichoke bottoms in a small saucepan, cover with water, and bring to a boil over high heat.
2. Reduce heat to medium-low and cook until the artichokes are very soft, about 20 minutes.
3. Drain.
4. When cool enough to handle, finely chop the artichokes and place in a medium-size mixing bowl.
5. Add the onion, tomato, lemon juice, olive oil, sesame oil, scallions, cilantro, salt, and pepper and gently mash with a fork. Enjoy!
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