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Avocado oliva
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| Artist: |
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| Categories: |
Appetizers, Salads |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| | WALDINE VAN GEFFEN | | 2
| large | Avocados -- halve | | 2
| large | Can baby artichoke hearts | | 1/2
| cup | Oil | | 1
| tbsp | Vinegar | | 1
| tbsp | Fresh lemon juice | | 2
| tbsp | Vermouth | | 2
| tbsp | Dijon mustard | | | Salt and white pepper | | 2
| tbsp | Parsley -- chopped |
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Procedures:
| 1 | Fill cavities with baby artichoke hearts. | | 2 | Combine the remaining ingredients, leaving the parsley for decoration. | | 3 | Pour the sauce over the arichoke hearts. | | 4 | Sprinkle with parsley and serve. |
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