Artichoke Guacamole

Do you love artichokes? And guacamole? Then, obviously, you’ll love this pretty little combo.

I have this thing about artichokes; I love to buy them both fresh and canned, because I could eat an entire one by myself and call it lunch. My family…not so much.

Every now and then, my husband will be ok with them depending on how I use them. You could really get away with pureeing them and making a sauce and not disclosing what’s in it. For pasta!

What a good idea.

I guess I could have called this Artimole…..or Guacachoke. Nah. Those names don’t really scream out deliciousness.  They sound more like names that bullied kids acquire in middle school.

Bless their hearts.

I guess I’ll stick to a more literal name for my guacamole that has artichokes in it.


Artichoke Guacamole

1 ripe avocado

1/2 can artichoke hearts, drained

2 fresh jalapenos, diced (remove seeds and ribs if you don’t like the heat – but I *heart* it)

1/4 yellow onion, diced

1/4 tomato, diced

Juice of 1/2 lemon

1 tbsp cilantro

1 tsp garlic powder

1 tbsp sea salt, more if you need it

Rinse off the avocado and slice it vertically all the way around. Carefully peel the two halves apart. Take a big knife and stab the pit in the middle. Be careful, for God’s sake!

Throw that away.

Now, scoop out all the insides and keep your pretty little avocado shells for presentation if you want to.

Get out your food processor and throw everything in. Pulse several times, scraping the sides down every now and then, until you get the consistency you want. I like mine kinda chunky, but too much.

Taste, and add more salt if you need it.


Know what I discovered? If you have a ripe avocado and you know you won’t be using it that day (or even the day after in my case), you can stick it in the fridge and it halts the ripening process. That is such a fabulous thing, because I have a bad habit of throwing one or two in my grocery cart with such good intentions and then all of a sudden their little asses are black and squishy and I start Googling “when is it time to throw out avocados“.

I hate it when that happens. It makes me use bad language.


And I never do that.




~Dixie Chik~


  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 10 Comments

    1. Dixie Chik

      That’s great! Thanks again Minnie!

    1. Dixie Chik

      Thanks Sunny! Miss you!! xoxo

    1. Dixie Chik

      Thanks so much Julia!! Your filet looks divine – I pinned it – and I’m making it in the very near future!!

  1. Minnie(@thelady8home)

    Wow!!!! That looks so so so awesome. Sounds and looks too delicious.

    BTW do join my dinner extravaganza. Would love to have you also be a part of it. 🙂

    1. Dixie Chik

      Thanks ladies!! xoxo

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