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)