Delicious Living
  • 6 large, fresh, frozen, or canned artichoke bottoms, including stem
  • 1/2 small red onion, finely chopped
  • 1 large beefsteak tomato, chopped
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon toasted sesame oil
  • 1/3 cup chopped scallions
  • 3 tablespoons chopped fresh cilantro leaves
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper

Artichoke Guacamole

elisa.bosley | Delicious Living
  • Calories per serving: 99

Makes about 1 1/2 cups. This is a fun play on guacamole without the fat and calories. Serve with toasted pita chips or as a condiment scooped onto crostini or grilled chicken, steak, or salmon.

  1. 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. Drain.
  2. 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.

Recipe courtesy of The Olives Table by Todd English and Sally Sampson (Simon & Schuster, 1997).

Calories 99,Fat 8,Perfat 67,Cholesterol 0,Carbo 7,Protein 2

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