Artichokes Stuffed with Avocado Puree

(Enginar Canaginda Avokado Ezmesi - Istanbul)

4 artichokes, peeled, cleaned, see Artichokes with Rice in Olive Oil
4 tbsp extra virgin olive oil
1/4 cup water
1/2 tsp sugar
Salt

Avocado Puree:
1 or 2 ripe avocado, mashed
2 tbsp extra virgin olive oil
1 tsp lemon juice
1/2 tsp lemon zest
Salt
Pepper

Garnish:
2-3 tbsp pine nuts, toasted

Place artichokes, olive oil, sugar, water and salt in a medium shallow pan. Cover and cook until the artichokes are tender at low heat. Do not open the lid. Let them cool down.

Meanwhile, mix all the avocado puree ingredients in a bowl with a spoon.

Then place the artichokes on a serving platter. Heap the artichokes with the filling. Drizzle some olive oil and garnish with toasted pine nuts. Serve at room temperature or chilled.