|Recipe Name:||Artichoke Gondolas||Submitted by:||Administrator|
|Number of Servings:||4|
4 Artichokes, fresh
3/4 Cup(s) Sun-dried tomatoes
1 Eggplant, peeled & diced
2 Cup(s) Vegetable stock
1/4 Cup(s) Onion, chopped
1 Tablespoon(s) Basil, chopped
1 Tablespoon(s) Oregano, chopped
2 Garlic cloves, minced
1/4 Teaspoon(s) 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 Posted to MM-Recipes
Digest V4 #16 by email@example.com on Apr 08, 99
Nutrition (calculated from recipe ingredients)
Calories From Fat: 3
Total Fat: <1g