Artichokes and Avocado in Vinaigrette

Artichokes and Avocado in Vinaigrette

Comments: Serve this hors d’oeuvre, over a bed of lettuce leaves.
Servings: 4
Ingredients Preparation

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.