Artichoke Caviar with Endive Leaves
Posted: Sun Aug 03, 2008 5:32 pm
Artichoke Caviar with Endive Leaves
Artichoke hearts with a tangy flavor added to zucchini and tomato served on endive leaves.
Ingredients:
6 oz Artichokes, hearts, marinated, canned
1/2 cup chopped zucchini
1 fresh tomatoes, peeled, seeded and finely chopped
2 tbsp fresh chopped green onion
1 tbsp fresh basil, snipped (or 1 tablespoon dried)
2 medium garlic cloves, minced
1 tsp fresh lemon juice
3 Greens, endive, fresh, head
Preparation:
Drain artichokes, reserving marinade (to yield about 1/3 cup). Finely chop artichokes.
Combine in a medium bowl the artichokes, zucchini, tomato, and green onion. Combine in small bowl the reserved marinade, basil, garlic and lemon juice and whisk together. Pour over artichoke mixture; toss gently to coat. Cover and chill for 2 to 6 hours, stirring occasionally.
To serve, remove cores from Belgian endives. Separate endives into leaves. Drain artichoke mixture. Spoon about 2 teaspoons of the artichoke mixture on each leaf.
Nutritional Info:
Makes 36 servings
Amount Per Serving
Calories 19.3
Total Carbs 2.9g
Dietary Fiber 1.8g
Sugars 0.3g
Total Fat 0.7g
Saturated Fat 0g
Unsaturated Fat 0.7g
Protein 1g
Sodium 50.9mg
Dietary Exchanges
Fat , Vegetable 1/2
Artichoke hearts with a tangy flavor added to zucchini and tomato served on endive leaves.
Ingredients:
6 oz Artichokes, hearts, marinated, canned
1/2 cup chopped zucchini
1 fresh tomatoes, peeled, seeded and finely chopped
2 tbsp fresh chopped green onion
1 tbsp fresh basil, snipped (or 1 tablespoon dried)
2 medium garlic cloves, minced
1 tsp fresh lemon juice
3 Greens, endive, fresh, head
Preparation:
Drain artichokes, reserving marinade (to yield about 1/3 cup). Finely chop artichokes.
Combine in a medium bowl the artichokes, zucchini, tomato, and green onion. Combine in small bowl the reserved marinade, basil, garlic and lemon juice and whisk together. Pour over artichoke mixture; toss gently to coat. Cover and chill for 2 to 6 hours, stirring occasionally.
To serve, remove cores from Belgian endives. Separate endives into leaves. Drain artichoke mixture. Spoon about 2 teaspoons of the artichoke mixture on each leaf.
Nutritional Info:
Makes 36 servings
Amount Per Serving
Calories 19.3
Total Carbs 2.9g
Dietary Fiber 1.8g
Sugars 0.3g
Total Fat 0.7g
Saturated Fat 0g
Unsaturated Fat 0.7g
Protein 1g
Sodium 50.9mg
Dietary Exchanges
Fat , Vegetable 1/2