- make this recipe
- user reviews (0)
Endive Leaves with Artichoke Caviar
Ingredients
-
1
6 ounce jar marinated artichoke hearts
-
1/2
cup finely chopped zucchini
-
1
green onion, chopped, (2 tablespoons)
-
1
medium tomato, peeled, seeded, and finely chopped
-
2
tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed
-
1
teaspoon lemon juice
-
2
cloves garlic, minced
-
3
heads Belgian endive
-
Fresh basil sprigs (optional)
Directions
1. Drain artichoke hearts, reserving marinade (about 1/3 cup). Set aside. Finely chop artichoke hearts.
2. Place artichoke hearts, zucchini, tomato, and green onion in a medium bowl. Combine reserved artichoke marinade, basil, lemon juice, and garlic in a small bowl. Whisk to mix well. Pour over artichoke mixture. Cover and let marinate in the refrigerator for 2 to 6 hours, stirring occasionally.
3. To serve, drain mixture. Cut away the bitter core from Belgian endive heads. Separate endive leaves. Spoon about 2 teaspoons mixture into each leaf. If desired, garnish with fresh basil sprigs. Makes 36.
From the Test Kitchen
- Make Ahead Tip Separate endive leaves and store in a plastic bag or air-tight container up to 5 days. Marinate vegetables up to 6 hours before serving as directed. Within 1 hour of serving, stuff endive leaves and arrange on serving platter. Cover tightly with plastic wrap, and refrigerate up to 1 hour.
Nutrition Facts
(Endive Leaves with Artichoke Caviar)
- Calories 6,
- Carbohydrate (gm) 1,
- Vitamin C (mg) 2,
- Sodium (mg) 15,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
