Artichoke Gondolas
Recipe provided by: Recipe America
Ingredients:
4 medium artichokes
cooked 3/4 cup sun-dried tomatoes (not oil-packed) 1 small eggplant
peeled and diced 2 cups low sodium chicken broth 1/4 cup chopped onion 1 Tbsp each chopped fresh oregano and basil or 1 tsp each crushed dried oregano and
basil 1-2 cloves garlic
minced 1/4 tsp salt 1/4 tsp 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 tsp of the
eggplant mixture onto wide end of artichoke leaves. Garnish with a fresh herb leaf, if desired. Makes 2 cups dip or enough for about 80 artichoke leaves.
Alternate Serving Idea: Arrange artichoke leaves on a platter, surrounding a bowl or 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.
