| 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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