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   Ingredients :
12 artichoke hearts
Juice of 1 lemon
3 medium size avocado
3 medium size cucumbers
1 lettuce
1/3 cup oil
1 tablespoon lemon juice
1 teaspoon basil, chopped
1 teaspoon sugar
2 hardboiled eggs, finely chopped


Cook artichoke hearts in water with lemon juice until tender. Cut hearts in slices. Peel cucumbers and avocados and cut in slices. Carefully toss all three. Season with salt and pepper.

Combine lemon juice, basil, sugar, salt and pepper and add oil while stirring, to make the dressing. Refrigerate for 1 hour.

Serve salad over a bed of lettuce and drizzle with the vinaigrette. Sprinkle egg on top.
        6 servings
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