Artichoke Gondolas
Ingredients
4 large artichokes, fresh
3/4 C. sun dried tomatoes
1 small eggplant, peeled and diced
2 C. vegetable stock
1/4 C. onion, chopped
1 Tbsp. basil, chopped
1 Tbsp. oregano, chopped
2 each garlic cloves, minced
1/4 tsp. black pepper
Cooking Instructions
Prepare the artichokes by washing under running water, pulling off the tough outer leaves and trimming the stem so that it can stand upright. Steam until a petal near the center 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 and discard the center petals and the fuzzy centers. Remove outer leaves and reserve. Trim out the hearts and chop finely. Set aside. Pour boiling water over the sun dried tomatoes and let stand for 10 minutes before draining. Set aside. Meanwhile, simmer the eggplant in the stock for 10 minutes, drain. Blend the eggplant, tomatoes and the rest of the ingredients in a processor until smooth. Stir in the artichoke hearts. Arrange artichoke leaves on a serving platter. Spoon one tsp. of the dip onto the wide end of each leaf and serve.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)