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Artichoke Bottoms With Avocado Recipe
|Wheat germ oil||5 Tablespoon|
|White wine||4 Tablespoon|
|Small capers||1 Teaspoon|
|Cream cheese||3 Tablespoon|
|White pepper||1 Pinch|
Serving size: Complete recipe
Calories 1915 Calories from Fat 1118
% Daily Value*
Total Fat 129 g198.3%
Saturated Fat 27.8 g138.9%
Trans Fat 0 g
Cholesterol 49.5 mg
Sodium 1807 mg75.3%
Total Carbohydrates 173 g57.8%
Dietary Fiber 80.9 g323.7%
Sugars 21.7 g
Protein 48 g96.6%
Vitamin A 33.1% Vitamin C 312.8%
Calcium 67.3% Iron 98.2%
*Based on a 2000 Calorie diet
Peel and dice the onion.
Squeeze the juice from a half a lime and pour 1 tablespoon lime juice over the artichoke hearts.
Heat the oil and saute the onion until translucent.
Add the artichoke bottoms, saute them a few minutes, then cover and cook 20 minutes over low heat.
Add a little white wine if desired.
Allow the cooked artichoke bottoms to cool in the stock.
Chop the capers and peeled shallots.
Halve the avocado, peel it and remove the pit Mash the cream cheese, salt, pepper, capers, shallots and remaining lime juice with the avocado.
Wash the remaining lime in warm water, dry and slice thinly.
Top the drained artichoke bottoms with a mound of avocado mixture.
Garnish with the olives, cut in half, pits removed, and the slices of lime.