Mexican · side dish

Artichoke croutons with guacamole

Name: Artichoke croutons with guacamole
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 ripe avocado; 2 cherry tomatoes; 1 tablespoon chopped parsley; 1 onion; 1/2 the juice of a lemon; salt; pepper; 1 loaf; 1 clove of garlic; canned artichokes; 1 teaspoon butter; balsamic vinegar; Extra vergin oil; pine nuts

“Artichoke croutons with guacamole takes about 45 minutes from beginning to end. This recipe serves 4. One portion of this dish contains approximately 15g of protein, 32g of fat, and a total of 601 calories. For $2.68 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. This recipe from Foodista has 1 fans. It works well as a side dish. A mixture of bell pepper, onion, pine nuts, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a lacto ovo vegetarian diet. Only a few people really liked this Mexican dish. With a spoonacular score of 59%, this dish is solid. Similar recipes are Artichoke Soup With Croutons, Celery Root and Potato Puree with Roasted Jerusalem Artichoke "Croutons", and Artichoke Guacamole.”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Avocadoripe1
Cherry tomatoes2
Parsley1 tbsp
Onion1
Juice of lemon½
Salt4 servings
Bell pepper4 servings
Loaf1
Garlic1 clove
Artichokes4 servings
Butter1 tsp
Balsamic vinegar4 servings
Extra vergin oil4 servings
Pine nuts4 servings

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

11 steps · 45 min

1
Cut artichokes in half and drain well from their oil, in a pan melt the butter and let them fry until they are golden.
2
Add a tablespoon of balsamic vinegar and browned for a few minutes.
3
In a nonstick frying pan toast the pine nuts, being careful not to burn them.

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