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Cut the artichokes in half and drain them well from their oil. In a pan, melt the 1 teaspoon butter over medium heat. Add the artichokes and fry them until they turn golden brown, about 5-7 minutes, turning occasionally.
Pour in 1 tablespoon balsamic vinegar and continue to cook for a few minutes, letting the vinegar reduce slightly and coat the artichokes.
First, prepare the tomatoes: In a saucepan, bring water to a boil. Make a small incision on the bottom of the 2 cherry tomatoes and dip them into the boiling water for a few seconds. This helps the skin peel off easily. Once peeled, remove the seeds and cut the tomato flesh into small cubes.
Wash and finely chop the 1 onion. Cut the 1 avocado in half, remove the pit, and scoop out the pulp with a spoon. Transfer the pulp to a plate and mash it with a fork until it's mostly smooth but still has some texture. Stir in the juice of half a lemon and the chopped onion.
Finally, add the chopped tomatoes and 1 tablespoon parsley to the avocado mixture. Mix everything until just combined. Taste the guacamole and adjust the seasoning with salt and bell pepper as needed.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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