Artichoke gondolas
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
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