Young Artichokes with Avocado, Kalamata Olives, and Datterino Tomatoes
Appetizers • French
Description
Young artichokes with avocado, Kalamata olives, and Datterino tomatoes
Ingredients
- Avocado 2 pieces
- Marinated mini artichokes 10 oz
- Kalamata olives 0 oz
- Sun-Dried Tomatoes 0 oz
- Olive Oil 0 fl oz
- Ocean salt 0 oz
- Meyer Lemon Juice 0 fl oz
- Ground Black Pepper 0 oz
- Chervil 0 oz
Step-by-Step Guide
Step 1
Warm the marinated artichokes in the microwave. Peel the avocado and cut it into large cubes. Drizzle with lemon juice and olive oil, then add salt and black pepper.
Step 2
Slice the olives into rings. Arrange the warm artichokes and dressed avocado on a plate.
Step 3
Add the pre-diced sun-dried tomatoes to the olive oil and lemon dressing, and toss the salad. Top with sliced olives and chopped chervil.
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