Artichoke Guacamole

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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.

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Steps

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Place artichoke bottoms in a small saucepan , cover with water , and bring to a boil over high heat.

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Reduce heat to medium-low and cook until the artichokes are very soft , about 20 minutes.

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Drain.

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When cool enough to handle , finely chop the artichokes and place in a medium-size mixing bowl.

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Add the onion , tomato , lemon juice , olive oil , sesame oil , scallions , cilantro , salt , and pepper and gently mash with a fork.

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Enjoy !.

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Ingredients

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artichoke bottoms, red onion, beefsteak tomato, fresh lemon juice, extra virgin olive oil, toasted sesame oil, scallion, fresh cilantro leaves, coarse salt, fresh ground black pepper