Ingredients
- 6 ea. artichoke, stems and tips removed
- 6 ea. ham slices
- 1 c. mozzarella cheese, grated
- 1 ea. lemon, juice
- 1/2 ea. stick of butter
- Salt and pepper to taste
- Vinaigrette:
- 2 ea. small Avocados From Mexico
- 1/2 c. vegetable oil
- 1/2 c. vinegar
- 2 T. parsley, finely chopped
- 2 T. lemon juice
- Salt and pepper to taste
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Instructions
- Cook the artichokes in water by boiling until soft with salt to taste, and lemon juice. Drain and allow to cool.
- Put all the vinaigrette ingredients into a food processor or blender and blend until smooth.
- Slice the artichokes in half and butter. Put them on the grill (or grill pan) at medium heat, flat side facing grill, and cook for 1-3 minutes, or until browned. Turn the artichokes over and add ham and cheese on top of each. Leave on grill until cheese is slightly melted.
- Remove from grill, place 2 artichoke halves on each plate and evenly drizzle vinaigrette on top, then serve.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
