Artichoke Gondolas
Recipe Type: Entree
Author: Healthy Recipes
Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Serves: 4
  • 4 artichokes (medium size), cooked
  • 1/2 cup sun-dried tomatoes (not oil-packed)
  • 1 eggplant (small), peeled and diced
  • 2 cups low sodium chicken broth
  • 1/4 cup chopped onion
  • 1 Tbsp fresh oregano
  • 1 Tbsp fresh basil
  • 2 cloves garlic, minced
  • 1/4 tsp pepper
  1. 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 teaspoon of the eggplant mixture onto wide end of artichoke leaves. Garnish with a fresh herb leaf, if desired. Alternate serving idea: Arrange artichoke leaves on a platter, surrounding a bowl of the eggplant mixture. Use artichoke leaves to scoop up individual servings of the dip.
Serving size: 1 Calories: 47 Fat: 3 Carbohydrates: 11 Protein: 5