Endive Leaves with Artichoke Caviar

This vegetable appetizer adds a colorful note to your holiday spread. Save the artichoke marinade to infuse the veggie caviar with tangy flavor.

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2.0 by 2 people

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  • Makes: 36
  • Prep: 15 mins
  • Marinate: 2 hrs

Endive Leaves with Artichoke Caviar

Reviews (0)

2.0 by 2 people

Rate This!

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

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.

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Nutrition Facts (Endive Leaves with Artichoke Caviar)

  • Per serving:
  • 6 kcal ,
  • 0 g fat
  • (0 g sat. fat ,
  • 0 mg chol. ,
  • 15 mg sodium ,
  • 1 g carb. ,
  • 0 g fiber ,
  • 0 g pro.
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