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Avocado Olivaappetizers, salads 1 waldine van geffen VGHC42A----- 2 large avocados -- halve 2 large can baby artichoke hearts 1/2 cup oil 1 tablespoon vinegar 1 tablespoon fresh lemon juice 2 tablespoon vermouth 2 tablespoon dijon mustard 1 salt and white pepper 2 tablespoon parsley -- chopped 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 :
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