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All public Recipes -> Appetizer -> Artichoke Gondolas

Artichoke Gondolas

By: G G.

Description:
Time:	30 min (10 min to prepare, 20 min to cook)
Meal type:	Appetizer
Ethnicity:
Number of Servings:	4
Ingredients:
4 each artichokes (medium size), cooked 0.5 cup sun-dried tomatoes (not oil-packed) 1 each eggplant (small), peeled and diced 2 cups low sodium chicken broth 0.25 cup chopped onion 1 tablespoon fresh oregano 1 tablespoon fresh basil 2 each cloves garlic, minced 0.25 teaspoon pepper
Directions:
Halve artichokes lengthwise; remove center petals and fuzzy centers of artichokes. Remove outer leaves of artichokes; reserve. Trim out hearts and chop finely. Set aside. Rehydrate tomatoes in boiling water for 3 minutes until softened. Drain and rinse; chop. Cook eggplant in simmering chicken broth for 10 minutes; drain well. In blender or food processor container place chopped tomatoes, drained eggplant, onion, herbs, garlic, salt and pepper. Cover and process until nearly smooth. Taste for seasoning. Stir in chopped artichoke hearts. To serve, arrange artichoke leaves on a serving platter; spoon 1 heaping teaspoon of the eggplant mixture onto wide end of artichoke leaves. Garnish with a fresh herb leaf, if desired. Alternate serving idea: Arrange artichoke leaves on a platter, surrounding a bowl of the eggplant mixture. Use artichoke leaves to scoop up individual servings of the dip. Dip can be prepared up to 24 hours ahead and chilled until serving time.
Notes:

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