Title: Avocado Oliva
Categories: Salads, Vegetables
Yield: 4 Servings

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

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