Artichokes and Avocado in Vinaigrette
From: Micheline, Carignan, Quebec, Canada
Comments: Serve this hors d'oeuvre, over a bed of lettuce leaves.
Servings: 4
IngredientsPreparation
  • 1 can artichoke hearts
  • 1 avocado
Vinaigrette
  • 1 egg yellow
  • 1/2 cup [125 mL] oil
  • 1 tablespoon [15 mL] freshly minced parsley
  • 1 clove garlic, minced
  • 3 tablespoons [45 mL] heavy cream [35%]
  • 1 teaspoon [5 mL] wine vinegar
  • 1 teaspoon [5 mL] hot mustard
  • Mix together all vinaigrette ingredients.
  • Cut artichoke hearts and peeled avocado meat into cubes.
  • Mix together artichoke hearts, avocado cubes and vinaigrette, at least 1 hour before serving.