Artichoke croutons with guacamole
1 ripe avocado
2 cherry tomatoes
1 tablespoon chopped parsley
1/2 the juice of a lemon
1 clove of garlic
1 teaspoon butter
Extra vergin oil
Cut artichokes in half and drain well from their oil, in a pan melt the butter and let them fry until they are golden. Add a tablespoon of balsamic vinegar and browned for a few minutes.
In a nonstick frying pan toast the pine nuts, being careful not to burn them.
Slice the bread, with oil and toast in a pan on both sides.
Prepare the guacamole.
Wash, chop the onion and check.
In a saucepan boil water and dip the tomatoes for a few seconds to which you have performed an incision on the bottom, this will serve to remove the skin easily. Once it is removed, remove the seeds and cut into cubes.
Cut the avocado in half, remove the core and removes the pulp with a spoon then helping crush the pulp with a fork on a plate, add the lemon juice and chopped onion.
Add the chopped tomatoes, parsley and mix everything. Taste and adjust salt and pepper.
Prepare the croutons.
If you like, you can rub them with garlic as I did, or directly to a tablespoon of guacamole, a couple of artichokes and finish with toasted pine nuts.