Avocado oliva
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| WALDINE VAN GEFFEN | ||
| VGHC42A----- | ||
| 2 | larges | Avocados -- halve |
| 2 | larges | Can baby artichoke hearts |
| ½ | cup | Oil |
| 1 | tablespoon | Vinegar |
| 1 | tablespoon | Fresh lemon juice |
| 2 | tablespoons | Vermouth |
| 2 | tablespoons | Dijon mustard |
| Salt and white pepper | ||
| 2 | tablespoons | Parsley -- chopped |
Directions
Fill cavities with baby artichoke hearts. Combine the remaining ingredients, leaving the parsley for decoration. Pour the sauce over the arichoke hearts. Sprinkle with parsley and serve. Source: LeRuth's, N.O.LA (wrv)
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