Avocado oliva

4 Servings

Ingredients

Quantity Ingredient
WALDINE VAN GEFFEN
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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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