More Stuffed Artichokes

In food processor, blender, or chopper, mince these stuffing recipe ingredients:

• 2 cups mushrooms
• 1 can large pitted black olives
• 1 1/2 tsp. fresh chopped garlic
• 1/2 cup to 2/3 cup bread crumbs
• 1/2 cup parmesan cheese, grated
• 2 tablespoons olive oil
• 1 teaspoon black pepper
• salt to taste

Stuff this and stuff your artichoke! Yahoo! Just wanted to share. --courtesy of Cheryl Anderson-Sanchez.

Ingredients:

• 4 medium California Artichokes, prepared and cooked as directed for whole artichokes
• 3/4 cup sun-dried tomatoes (not oil-packed) small eggplant, peeled and diced
• 2 cups chicken broth
• 1/4 cup chopped onion
• 1 tablespoon each chopped fresh oregano and basil,
• (or 1 teaspoon each crushed dried oregano and basil)
• 1-2 cloves garlic, minced 1/4 teaspoon salt 1/4 teaspoon pepper

Preparation: 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. Makes 2 cups dip, or enough for about 80 artichoke leaves.

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.

Nutrients per serving: servings per recipe: 4, Calories: 176.64, Fat:3.38gm, Protein:8.40gm, Carbohydrate: 33.52gm, Calories from fat: 17.20%, Calories from saturated fat:3.62 %, Sodium: 351.38mg, Cholesterol: 0.26mg, Dietary fiber: 8.19gm