Yield: 4 Servings
Measure | Ingredient |
---|---|
\N \N | WALDINE VAN GEFFEN |
\N \N | 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 |
\N \N | Salt and white pepper |
2 tablespoons | Parsley -- chopped |
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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