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.
- 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
- 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.
- 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. Enjoy!
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.
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!
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.