Artichoke croutons with guacamole

Name: Artichoke croutons with guacamole
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 piece Avocado (1 ripe avocado); 2 pieces Cherry Tomato (2 cherry tomatoes); 1 tbsp Parsley (1 tablespoon chopped parsley); 1 piece Yellow Onion (1 onion); ½ piece Lemon (1/2 the juice of a lemon); 0 pieces Table Salt (salt); 0 pieces Bell Pepper (pepper); 1 loaf Sliced Bread (1 loaf); 1 clove Garlic (1 clove of garlic); 0 pieces Artichoke (canned artichokes); 1 tsp Butter (1 teaspoon butter); 0 pieces Balsamic Vinegar of Modena (balsamic vinegar); 0 pieces Extra Virgin Olive Oil (Extra vergin oil); 0 pieces Pine Nuts (pine nuts)

30 minMexican

Servings4

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Vegetarian
Pescatarian

Steps

1Cut artichokes in half and drain well from their oil, in a pan melt the butter and let them fry until they are golden.
2Add a tablespoon of balsamic vinegar and browned for a few minutes.
3In a nonstick frying pan toast the pine nuts, being careful not to burn them.
4Slice the bread, with oil and toast in a pan on both sides.
5Prepare the guacamole.
6Wash, chop the onion and check.
7In a saucepan boil water and dip the tomatoes for a few seconds to which you have performed an incision on the bottom, this will serve to remove the skin easily. Once it is removed, remove the seeds and cut into cubes.
8Cut the avocado in half, remove the core and removes the pulp with a spoon then helping crush the pulp with a fork on a plate, add the lemon juice and chopped onion.
9Add the chopped tomatoes, parsley and mix everything. Taste and adjust salt and pepper.
10Prepare the croutons.
11If you like, you can rub them with garlic as I did, or directly to a tablespoon of guacamole, a couple of artichokes and finish with toasted pine nuts.