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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place artichoke bottoms in a small saucepan, cover with water, and bring to a boil over high heat. | 2. Reduce heat to medium-low and cook until the artichokes are very soft, about 20 minutes. | 3. Drain. | 4. When cool enough to handle, finely chop the artichokes and place in a medium-size mixing bowl. | 5. Add the onion, tomato, lemon juice, olive oil, sesame oil, scallions, cilantro, salt, and pepper and gently mash with a fork. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
artichoke bottom	6			-	-	-	-
red onion	1/2		chopped	14.0	3.2689999999999997	0.385	0.035
beefsteak tomato	1		chopped	-	-	-	-
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
extra virgin olive oil	3	tablespoons		-	-	-	-
sesame oil	1	teaspoon	toasted	39.78	0.0	0.0	4.5
scallion	1/3	cup	chopped	10.6667	2.4467	0.61	0.0633
cilantro leaf	4	tablespoons	chopped	0.92	0.1468	0.0852	0.0208
salt	1	teaspoon	coarse	-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.