Endive Leaves with Artichoke Caviar
- 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.
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.
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.