- 2 large avocados
- 1 large container, baby artichoke hearts
- 1/2 cup oil
- 1 tbspn vinegar
- 1 tbspn freshly squeezed lemon juice
- 2 tbspns vermouth
- 2 tbspns Dijon mustard
- 2 tbspns chopped parsley
- Salt and white pepper
Cut avocados in half. Fill cavities 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.
(Origin - "Secrets from New Orleans' Best Kitchens" by Earlyne S. Levitas, 1973. Recipe from Le Ruth's restaurant in Gretna, Louisiana. Le Ruth's opened in 1966, and was regarded as a top New Orleans restaurant until it closed in 1991.)
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New Orleans Sweet Potato Pone (1932)
New Orleans Shrimp Stew (1975)
New Orleans Eggplant Au Gratin with Bacon (1975)