Artichoke Guacamole with Toasted Pine Nuts

Americans consume more than 100 million pounds of avocados during the Super Bowl. To put that in perspective, that’s more than 230 times the weight of the Statue of Liberty, so have no shame when you dip a chip or 50 into this guacamole.

Artichoke Guacamole with Toasted Pine Nuts

Serves 4


2 tablespoons finely chopped cilantro leaves
2 teaspoons finely chopped white onion
2 teaspoons minced jalapeño or Serrano chilies (Optional: remove seeds and membranes)
½ teaspoon Kosher salt
2 large ripe avocados, peeled and seeded
1 small plum tomato, cored, seeded and finely chopped
2 teaspoons freshly squeezed lime juice
1 cup marinated artichoke hearts, chopped
¼ cup toasted pine nuts


In a medium size bowl, use the back of a spoon to mash 1 tablespoon of the cilantro, 1 teaspoon onion, 1 teaspoon of minced chili and ½ teaspoon salt together against the bottom of the bowl.

Add the avocados and gently mash them with a fork until chunky-smooth.

Add 1 cup of marinated artichoke hearts chopped with ¼ cup of toasted pine nuts and stir.

Fold the remaining cilantro, onion and chili into the mixture.

Stir in tomatoes and lime juice, taste to adjust the seasonings.

Serve with warm corn tortilla chips.

beth ann clyde

beth ann clyde

Beth Ann Clyde is a social strategist of Long Island Pulse. Have a story idea or just want to say hello? Email or reach out on Twitter @BAClyde.