Title: Avocado Oliva
Categories: Appetizer Salad
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)

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