Artichoke Bottoms With Avocado
|Wheat germ oil||5 Tablespoon|
|White wine||4 Tablespoon|
|Small capers||1 Teaspoon|
|Cream cheese||3 Tablespoon|
|White pepper||1 Pinch|
Cut the stalk from the artichokes and remove the leaves and prickly center.
Peel and dice the onion.
Squeeze the juice from a half a lime and pour 1 tablespoon lime juice over the artichoke hearts.
Heat the oil and saute the onion until translucent.
Add the artichoke bottoms, saute them a few minutes, then cover and cook 20 minutes over low heat.
Add a little white wine if desired.
Allow the cooked artichoke bottoms to cool in the stock.
Chop the capers and peeled shallots.
Halve the avocado, peel it and remove the pit Mash the cream cheese, salt, pepper, capers, shallots and remaining lime juice with the avocado.
Wash the remaining lime in warm water, dry and slice thinly.
Top the drained artichoke bottoms with a mound of avocado mixture.
Garnish with the olives, cut in half, pits removed, and the slices of lime.