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Artichokes Stuffed with Avocados

July 2, 2016 by Yasemin Ari 6 Comments

Artichokes with Avocados IMG_2111

Artichokes Stuffed with Avocados

Here’s a perfect example of an Aegean-California fusion dish, if there is such a thing. Although the Mediterranean climate is perfect for growing avocados, they are fairly new in the Aegean region. As people get more familiar with avocados, they are creatively integrating them into their local cuisine. Artichokes, however are widely used in the Mediterranean as main courses, appetizers or salads. This is a fairly easy recipe that adds the creamy texture of the avocados to the tangy delicate flavor of the artichokes. The main thing that takes time in this recipe is the avocado filling which has to be marinated at least 2-3 hours.

Ingredients:

  • 12-15 frozen artichoke bottoms
  • 1 cup lemon juice, divided
  • 1 clove garlic, mashed
  • 1 table spoon Dijon mustard
  • 1 teaspoon honey
  • Salt to taste
  • 3-4 medium avocados
  • 1 medium onion, coarsely chopped, or sliced
  • 3/4 cup olive oil, divided
  • 2 cups boiling water
  • ½ teaspoon sugar
  • Salt to taste
  • Fresh dill weed for garnish, finely chopped

Directions:

Fill a large bowl with tap water, add 1/2 cup lemon juice. Remove frozen artichoke bottoms from the package, place them in the lemon water, set aside to let them thaw.

To prepare the marinade sauce for the avocados, in a medium size bowl mix lemon juice, 1/4 cup olive oil, mashed garlic, mustard, honey and salt with a whisk until it slightly thickens. Peel the avocados, remove seeds, and cut them in small cubes (about ½ inch in size). Place avocados in the sauce. Gently stir with a spoon, making sure the sauce covers the avocado pieces well. Cover the bowl with a plastic wrap and let it chill in the refrigerator overnight or at least for 2-3 hours.

Cut a small slice from the bottom of each artichoke to make sure the bottoms are flat, not pointy. This is needed to properly stuff them with avocados later. In a large sauce pan, place remaining olive oil and coarsely chopped onions. Spread the onions in an even layer. Place artichokes over the onions in the pan. Sprinkle with sugar and salt. Drizzle the remaining lemon juice ½ cup) evenly over the artichokes. Lemon juice will prevent the color of artichokes from darkening. Add the hot water to the pan and cover with a lid. Bring to a boil over medium heat. Reduce heat to low, let it simmer until artichokes are tender, about 25-30 minutes. Remove from heat, let it cool to room temperature. Remove artichokes from the pan and place them on a serving plate. Discard the remaining onions. Using a spoon, carefully fill the artichokes with avocados. Sprinkle chopped fresh dill over the avocados. Serve at room temperature or chilled.

Bon Appetit! Afiyet Olsun!

Artichokes in lemon water

Artichokes in lemon water

 

Cut the bottom of the artichoke

Cut the bottom of the artichokes

 

Chopped dill

Chopped dill

 

Olive oil and onions in pan

Olive oil and onions in pan

 

Artichokes cooking

Artichokes cooking

 

Cooked Artichokes

Cooked Artichokes

 

Artichokes ready to be served

Artichokes ready to be served

Filed Under: Appetizers/Starters, Gluten Free, Side dishes, Vegan, Vegetarian Tagged With: Appetizer, artichokes, Avocado, side dishes, Vegan, Vegetarian

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Comments

  1. Linda pasinli says

    August 4, 2016 at 5:05 pm

    I made this dish! Thank you, Yasemin. I can’t believe it because it like so beautiful and tastes so good and it was easy.

    It was slight tangy and citrusy and rich and creamy at the same time.

    I used jarred artichoke hearts that were quite large and could take a lot of sauce. I wish I could post the picture Please add more recipes soon.

    Reply
    • Vikki Akdag says

      September 11, 2016 at 6:49 am

      I would love to make this, where can I find the artichokes in jars? Does anyone know.

      Reply
      • Yasemin Ari says

        September 11, 2016 at 7:19 pm

        Hi Vikki,
        I use frozen artichoke bottoms, but, as Linda says, you can use jarred ones as well. I would check big supermarkets (Albertsons, Ralph’s) if you don’t have access to MidEast or Mediterranean markets. Let me know hoPicturew it turns out, pictures too please.

        Reply
  2. Marla Nathan says

    January 6, 2020 at 9:12 pm

    In reading the first part of the recipe, I am a bit confused… When making the marinade it says to mix lemon juice… although the lemon juice was already mixed with a large bowl of tap water. I don’t use the remaining lemon juice until later in the recipe. Thank you!

    “Fill a large bowl with tap water, add 1/2 cup lemon juice. Remove frozen artichoke bottoms from the package, place them in the lemon water, set aside to let them thaw.

    To prepare the marinade sauce for the avocados, in a medium size bowl mix lemon juice, 1/4 cup olive oil, mashed garlic, mustard, honey and salt with a whisk until it slightly thickens.”

    Reply
    • Yasemin Ari says

      January 7, 2020 at 5:45 am

      Hi Marla,
      Let me clarify the directions.
      You need 1 cup of lemon juice.
      – Use 1/4 cup to add to the water (not 1/2 cup). Place frozen artichoke bottoms in it to thaw.
      – Use 1/2 cup of lemon juice when cooking the artichokes.
      – Use 1/4 cup of lemon juice to prepare the marinade sauce for the avocados.

      Hope this helps. I need to correct the recipe. Thanks for pointing it out.
      Yasemin

      Reply
      • Marla Nathan says

        January 8, 2020 at 12:54 am

        Thank you so much! Will make it this weekend!

        Reply

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Yasemin Ari

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