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  • Writer's pictureTommy Centola

Avocado Oliva form LeRuth’s 20th Anniversary Cookbook

Updated: Jan 3, 2020

With the heat bearing down during the summertime, here is a light dish that can be served as a salad. It is an easy and quick recipe. It is also good for a Meatless Monday

2 large Avocados

1 large can Artichoke Hearts (15 to 20 count)

1/2 cup Oil

1 tablespoon Vinegar

1 tablsepoon freshly squeezed Lemon Juice

2 tablespoons Vermouth

2 tablespoons Dijon Mustard

Salt and White pepper

2 tablespoons chopped Parsley

Cut avocados in half. Fill cavity with baby artichoke hearts. Combine the remaining ingredients, leaving the parsley for decoration. Pour the sauce over the artichoke hearts. Sprinkle with parsley and serve.


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