| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Vegetarian | Appetizers, Side dish, Vegetables | 4 | Servings |
INGREDIENTS
| 4 | lg | Artichokes, fresh |
| 3/4 | c | Sun-dried tomatoes |
| 1 | sm | Eggplant, peeled & diced |
| 2 | c | Vegetable stock |
| 1/4 | c | Onion, chopped |
| 1 | tb | Basil, chopped |
| 1 | tb | Oregano, chopped |
| 2 | ea | Garlic cloves, minced |
| 1/4 | ts | Black pepper |
INSTRUCTIONS
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 hdbrer@ibm.net on Apr 08, 99
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