Julie Andrieu has found the perfect recipe for your next aperitif: a delicious artichoke guacamole!

Julie Andrieu has found the perfect recipe for your next aperitif: a delicious artichoke guacamole!

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Guacamole has established itself over time as a flagship recipe for our aperitifs. With tortillas, on toast or to accompany vegetable dips: this recipe is always a safe bet!

At the moment, the artichoke season is in full swing and Julie Andrieu has decided to revisit this avocado-based classic by offering a artichoke guacamole. Now is the time to test it.

On her website Les Carnets de Julie, she shares many recipes as delicious as each other. If we were able to introduce you to his brownie or Caesar salad recipe, today we are revealing a perfect recipe for your future sunny aperitifs: artichoke guacamole, a seasonal preparation that changes the classic recipe. So to make it at home soon, here’s how.

For 4 people you will need : 10 large fresh Breton artichokes (or 600 g frozen artichoke bottoms) / 3 tbsp. tablespoons olive oil / 2 small onions in a bunch / 2 tbsp. coffee coriander seeds / ½ tsp. paprika / 4 sprigs of fresh coriander (or 1 tablespoon of frozen coriander) / juice of ½ lime / salt.

A little tip before starting the preparation : Julie Andrieu explains that artichoke hearts can sometimes be stringy and that’s why she recommends “to pass them first through a potato masher, then mix the resulting puree with the rest of the ingredients.”

Start by cooking the whole artichokes for 40 minutes in boiling water (or 20 minutes for frozen bases). To save time, we recently revealed a trick to cook them in less than 10 minutes in the microwave.

Drain them and keep a little cooking water. Remove the sheets to have only the bottoms.
Then, clean the onions well and remove their green stems before cutting them into small dice. Mix together the onion, the washed and stripped coriander, the spices and 2 tablespoons of olive oil to obtain a paste.

Add the lemon juice, the artichoke bottoms and 3 tablespoons of their cooking water. Mix again. Salt and pepper to taste. Leave to cool for at least an hour before serving. Garnish with diced tomatoes and a drizzle of olive oil.

You can serve the guacamole with a few artichoke leaves or toast, for example.

For purists, thee Chef Damien reveals the real recipe for Mexican guacamole.

Enjoy your food !

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