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Home » seasonal recipes

Artichoke Gondolas

Submitted by on March 8, 2010 – 7:37 am | 1,674 views
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Preparation Time: 30 minutes
Number of Servings: 4
Cups of Fruits and Vegetables Per Person: 1.00

Ingredients:

4 artichokes (medium size), cooked
1/2 cup sun-dried tomatoes (not oil-packed)
1 eggplant (small), peeled and diced
2 cups chicken broth
1/4 cup chopped onion
1 Tbsp fresh oregano
1 Tbsp fresh basil
2 cloves garlic, minced
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 hearts. To serve, arrange leaves on a serving platter; spoon 1 heaping teaspoon of the eggplant mixture onto wide end of leaves. Garnish with a fresh herb leaf, if desired. Alternate serving idea: Arrange leaves on a platter, surrounding a bowl of the eggplant mixture. Use leaves to scoop up individual servings of the dip. Dip can be prepared up to 24 hours ahead and chilled until serving time.

Exchange**:

Fruit: 0
Vegetables: 6
Meat: 0
: 0
: 0
Carbs: 0
Other: 0

** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.

Source: CDC/ Produce for Better Health

Tags: american, artichoke, artichoke heart, basil, calorie, chicken, chicken broth, cloves, diabetic, egg, eggplant, fat, fruit, garlic, heart, ling, low sodium, meat, milk, oregano, pepper, recipe articles, tea, tomato, vegetable, water

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