4 Serves
45 Mins
16 g
61 g
53 g
Cut the artichoke hearts in half and drain them thoroughly. Melt the butter in a frying pan over medium heat and sauté the artichokes until they are golden brown. Stir in the balsamic vinegar and cook for an additional two minutes.
Ingredients, vitamins, and health benefits
Butter
Artichoke Hearts
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MexicanVitamin E
7 mg / 15 mgVitamin K
70 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
243 µg / 400 µgCalcium
164 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
153 mg / 420 mgPhosphorus
346 mg / 1,250 mgPotassium
1137 mg / 4,700 mgSodium
758 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
15 g / 28 gSugar
6 g / 50 gSaturated Fat
13 g / 20 gCholesterol
30 mg / 300 mgCaffeine
0 mgNet Carbs
45 gAlcohol
0 g
In a separate non-stick frying pan, toast the pine nuts over medium heat until fragrant and golden, ensuring they do not burn.
Slice the bread into uniform pieces. Brush them lightly with cooking oil and toast in a pan on both sides until crisp.
Bring a saucepan of water to a boil. Score the bottom of the tomatoes with an 'X', blanch them in the boiling water for 30 seconds, then transfer to cold water to peel. Remove the seeds and dice the flesh.
Halve the avocados, remove the pits, and scoop the pulp into a bowl. Mash the avocado with a fork, then stir in the lemon juice, finely chopped onion, diced tomatoes, and fresh parsley. Season with salt and pepper to taste.
If desired, rub the toasted bread slices with a fresh garlic clove. Top each slice with a generous spoonful of guacamole, a few seared artichoke halves, and a sprinkle of toasted pine nuts.
Balsamic Vinegar
Artichokes
Pine Nuts
Bread
Cooking Oil
Tomato
Ice cubes
Avocado
Lemon Juice
Onion
Salt And Pepper
Garlic
Guacamole
Vitamin A
41 µg / 900 µgVitamin C
32 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
7 mg / 15 mgVitamin K
70 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
243 µg / 400 µgCalcium
164 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
153 mg / 420 mgPhosphorus
346 mg / 1,250 mgPotassium
1137 mg / 4,700 mgSodium
Fiber
15 g / 28 gSugar
6 g / 50 gSaturated Fat
13 g / 20 gCholesterol
30 mg / 300 mgCaffeine
0 mgNet Carbs
30
g5
g25
g
Italian
Zinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
16 µg / 55 µgAlcohol
0 g