| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Salads, Vegetables | 4 | Servings | |
INGREDIENTS
| WALDINE VAN GEFFEN | ||
| VGHC42A—– | ||
| 2 | lg | Avocados — halve |
| 2 | lg | Can baby artichoke hearts |
| 1/2 | c | Oil |
| 1 | tb | Vinegar |
| 1 | tb | Fresh lemon juice |
| 2 | tb | Vermouth |
| 2 | tb | Dijon mustard |
| Salt and white pepper | ||
| 2 | tb | Parsley — chopped |
INSTRUCTIONS
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) Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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