Artichokes and Avocado in Vinaigrette
Comments: Serve this hors d’oeuvre, over a bed of lettuce leaves.
1 can artichoke hearts 1 avocado
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.