Artichoke Gondolas

Ingredients:

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

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 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. Dip can be prepared up to 24 hours ahead and chilled until serving time.

Nutrition Facts

Artichoke Gondolas

Serving Size 1/4 of recipe

Amount Per Serving Calories 150

Calories from Fat 5 %

Total Fat 1g 2%

Saturated Fat 0g 0%

Trans Fat 0g 0%

Cholesterol 5mg 2%

Sodium 470mg 20%

Total Carbohydrate 34g 11%

Dietary Fiber 16g 64%

Sugars 10g

Protein 11g

Vitamin A 4%

Vitamin C 45%

Calcium 10%

Iron 20%