Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lg Artichokes, fresh
3/4 c Sun-dried tomatoes
1 sm Eggplant, peeled diced
2 c Vegetable stock
1/4 c Onion, chopped
1 tb Basil, chopped
1 tb Oregano, chopped
2 ea Garlic cloves, minced
1/4 ts Black pepper

Prepare the artichokes by washing under running water, pulling off the
tough outer leaves trimming the stem so that it can stand upright.
Steam until a petal near the centre 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 discard the centre petals the
fuzzy centres. Remove outer leaves reserve. Trim out the hearts
chop finely. Set aside.

Pour boiling water over the sun-dried tomatoes let stand for 10
minutes before draining. Set aside. Meanwhile, simmer the eggplant
in the stock for 10 minutes, drain.

Blend the eggplant, tomatoes the rest of the ingredients in a
processor until smooth. Stir in the artichoke hearts. Arrange
artichoke leaves on a serving platter. Spoon one teaspoon of the dip
onto the wide end of each leaf serve.

"Vegetarian Gourmet, Special Low-Fat Issue" 1995

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