- 4 medium California artichokes, prepared and cooked as directed for whole artichokes
- ¾ cup sun-dried tomaotoes (not packed in oil)
- 1 small eggplant, peeled and diced
- 2 cups chicken broth
- ¼ cup chopped onion
- 1 tbsp fresh chopped basil OR 1 tsp crushed and dried basil
- 1 tbsp fresh chopped oregano OR 1 tsp crushed dried oregano
- 1 to 2 cloves garlic, minced
- ¼ tsp salt
- ¼ tsp pepper
- Halve artichokes lengthwise. Remove and discard center petals and fuzzy center. Remove outer leaves of artichokes and reserve. Trim out hearts and chop finely; set aside.
- Pour boiling water over tomatoes and let stand for 3 minutes until softened; drain and set aside.
- Simmer eggplant in chicken broth for 10 minutes; drain well.
- In blender or food processor, place tomatoes, drained eggplant, onion, herbs, garlic, salt and pepper. Cover and process until nearly smooth.
- Stir in chopped artichoke hearts.
- Arrange artichoke leaves on a serving platter.
- Spoon 1 tsp of of the eggplant mixture onto the wide end of artichoke leaves. Garnish with a fresh herb leaf, if desired.
- Arrange artichoke leaves on platter, surrounding a bowl of the eggplant mixtures.
- 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.
Yield: Makes 2 cups dip.
Nutritional Information: 123 Calories; 7g Protein; 26g Carbohydrates; 1g Fat; 9% Calories from fat; 2% Calories from saturated fat; 285mg Sodium; 0mg Cholesterol; 7g Dietary fiber.
Courtesy California Artichoke Advisory Board