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Avocado Oliva

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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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