Ingredients for Artichoke Guacamole
- 14 oz can Artichoke Bottoms
- 1/2 cup finely chopped Red Onion
- 1/2 cup diced Beefsteak Tomato
- 2 tablespoons Fresh Lemon Juice
- 1/4 cup Extra Virgin Olive Oil
- 1 tablespoon Toasted Sesame Oil
- 1/4 cup chopped Scallions
- 1/4 cup chopped Fresh Cilantro Leaves
- 1 teaspoon Coarse Salt
- 1/2 teaspoon Fresh Ground Black Pepper
- 1 cup Water
- 1-2 tablespoons reserved Artichoke Cooking Liquid
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How to Make Artichoke Guacamole
- Place 14 oz can of artichoke bottoms in a small saucepan, cover with 1 cup of water, and bring to a boil over high heat.
- Reduce heat to medium-low and simmer until the artichokes are very soft, about 20 minutes. Mash a few with a fork to check for doneness.
- Drain the artichokes well, reserving about 2 tablespoons of the cooking liquid.
- Once cool enough to handle, finely chop the artichokes.
- In a medium-size mixing bowl, combine the chopped artichokes, 1/2 cup finely chopped red onion, 1/2 cup diced tomato, 2 tablespoons fresh lemon juice, 1/4 cup extra virgin olive oil, 1 tablespoon sesame oil, 1/4 cup chopped scallions, 1/4 cup chopped cilantro, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Gently mash the mixture with a fork to your desired consistency, adding a tablespoon or two of the reserved artichoke cooking liquid if needed to reach desired texture.
- Taste and adjust seasonings as needed.
- Serve immediately or chill for later. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
91 g
Sugar
22g
Fat
22g
Carbs
26g
