Artichoke Gondolasappetizers, side dish, vegetables 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 tablespoon basil, chopped 1 tablespoon oregano, chopped 2 each garlic cloves, minced 1/4 teaspoon black pepper 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 |
