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Avocado oliva
Artist: _ Yield: 4
Categories: Appetizers, Salads Rating: 0
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Ingredients:
WALDINE VAN GEFFEN
2 largeAvocados -- halve
2 largeCan baby artichoke hearts
1/2 cupOil
1 tbspVinegar
1 tbspFresh lemon juice
2 tbspVermouth
2 tbspDijon mustard
Salt and white pepper
2 tbspParsley -- chopped
Procedures:
1Fill cavities with baby artichoke hearts.
2Combine the remaining ingredients, leaving the parsley for decoration.
3Pour the sauce over the arichoke hearts.
4Sprinkle with parsley and serve.