Artichoke croutons with guacamole Recipe

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.