California Artichoke Advisory Board

Artichoke Gondolas


  • 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

  1. 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.
  2. Pour boiling water over tomatoes and let stand for 3 minutes until softened; drain and set aside.
  3. Simmer eggplant in chicken broth for 10 minutes; drain well.
  4. In blender or food processor, place tomatoes, drained eggplant, onion, herbs, garlic, salt and pepper. Cover and process until nearly smooth.
  5. Stir in chopped artichoke hearts.

To serve:
  1. Arrange artichoke leaves on a serving platter.
  2. Spoon 1 tsp of of the eggplant mixture onto the wide end of artichoke leaves. Garnish with a fresh herb leaf, if desired.

Serving Suggestion:
  1. Arrange artichoke leaves on platter, surrounding a bowl of the eggplant mixtures.
  2. 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