Avocado oliva

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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