Yield: 4 servings
|4 larges||Artichokes, fresh|
|¾ cup||Sun-dried tomatoes|
|1 small||Eggplant, peeled & diced|
|2 cups||Vegetable stock|
|¼ cup||Onion, chopped|
|1 tablespoon||Basil, chopped|
|1 tablespoon||Oregano, chopped|
|2 eaches||Garlic cloves, minced|
|¼ teaspoon||Black pepper|
Prepare the artichokes by washing under running water, pulling off the tough outer leaves & trimming the stem so that it can stand upright.
Steam until a petal near the centre pulls out easily, depending on the size of the artichoke, this can take anywhere from 25 to 40 minutes. Remove from steamer.
Halve artichokes lengthwise, remove & discard the centre petals & the fuzzy centres. Remove outer leaves & reserve. Trim out the hearts & chop finely. Set aside.
Pour boiling water over the sun-dried tomatoes & let stand for 10 minutes before draining. Set aside. Meanwhile, simmer the eggplant in the stock for 10 minutes, drain.
Blend the eggplant, tomatoes & the rest of the ingredients in a processor until smooth. Stir in the artichoke hearts. Arrange artichoke leaves on a serving platter. Spoon one teaspoon of the dip onto the wide end of each leaf & serve.
"Vegetarian Gourmet, Special Low-Fat Issue" 1995 Submitted By MARK SATTERLY On 08-12-95