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| Home -> [Appetizers, Artichoke, Side-dishes, Vegetables] -> [Artichoke gondolas Recipe] |
Artichoke gondolas
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Appetizers, Artichoke, Side-dishes, Vegetables |
Rating: |
0 |
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Ingredients:
| 4
| large | Artichokes, fresh | | 3/4
| cup | Sun-dried tomatoes | | 1
| small | Eggplant, peeled & diced | | 2
| cup | Vegetable stock | | 1/4
| cup | Onion, chopped | | 1
| tbsp | Basil, chopped | | 1
| tbsp | Oregano, chopped | | | 2 ea Garlic cloves, minced | | 1/4
| tsp | Black pepper |
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Procedures:
| 1 | Prepare the artichokes by washing under running water, pulling off the tough outer leaves & trimming the stem so that it can stand upright. | | 2 | 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. | | 3 | Remove from steamer. | | 4 | Halve artichokes lengthwise, remove & discard the centre petals & the fuzzy centres. | | 5 | Remove outer leaves & reserve. | | 6 | Trim out the hearts & chop finely. | | 7 | Set aside. | | 8 | Pour boiling water over the sun-dried tomatoes & let stand for 10 minutes before draining. | | 9 | Set aside. | | 10 | Meanwhile, simmer the eggplant in the stock for 10 minutes, drain. | | 11 | Blend the eggplant, tomatoes & the rest of the ingredients in a processor until smooth. | | 12 | Stir in the artichoke hearts. | | 13 | Arrange artichoke leaves on a serving platter. | | 14 | Spoon one teaspoon of the dip onto the wide end of each leaf & serve. | | 15 | "vegetarian gourmet, special low-fat issue" 199 |
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