Total Time
35mins
Prep 15 mins
Cook 20 mins

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 Nutrition

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!

Reviews

(3)
Most Helpful

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.

sprue May 27, 2008

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!

Enjolinfam May 15, 2008

FABULOUS! I made this as directed with an 8oz package of frozen artichoke hearts. It kinda looks like guacamole if you let your eyes unfocus but tastes more like a salsa. The sesame oil lended a very nice flavor but if you don't like it I'm sure it would also be great without it. I served this on a platter with 2 other dips and fresh baked bread, whole grain crackers and pita chips. We liked this the best of the 3. Made for the Photo tag game.

Engrossed October 28, 2007

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