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

Drain artichoke hearts, reserving marinade (about 1/3 cup). Set aside. Finely chop artichoke hearts.

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.

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.

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.