| 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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