Ingredients Jump to Instructions ↓

  1. 4 larges Artichokes, fresh

  2. 3/4 cup Sun-dried tomatoes

  3. 1 small Eggplant, peeled & diced

  4. 2 cups Vegetable stock

  5. 1/4 cup Onion, chopped

  6. 1 tablespoon Basil, chopped

  7. 1 tablespoon Oregano, chopped

  8. 2 eaches Garlic cloves, minced

  9. 1/4 teaspoon Black pepper

Instructions Jump to Ingredients ↑

  1. 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 Submitted By MARK SATTERLY On 08-12-95


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