Recipe - Avocado Oliva

WALDINE VAN GEFFEN
VGHC42A
2 lg Avocados halve
2 lg Can baby artichoke hearts
One half cup Oil
1 tablespoon Vinegar
1 tablespoon Fresh lemon juice
2 tablespoon Vermouth
2 tablespoon Dijon mustard
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 :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip