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Artichoke Gondolas

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      Title: ARTICHOKE GONDOLAS
 Categories: Appetizers, Side dish, Vegetables
      Yield: 4 Servings
 
      4 lg Artichokes, fresh
    3/4 c  Sun-dried tomatoes
      1 sm Eggplant, peeled & diced
      2 c  Vegetable stock
    1/4 c  Onion, chopped
      1 tb Basil, chopped
      1 tb Oregano, chopped
      2 ea Garlic cloves, minced
    1/4 ts Black pepper
 
  Prepare the artichokes by washing under running water, pulling off the
  tough outer leaves & trimming the stem so that it can stand upright.
  Steam until a petal near the centre pulls out easily, depending on
  the size of the artichoke, this can take anywhere from 25 to 40
  minutes. Remove from steamer.
  
  Halve artichokes lengthwise, remove & discard the centre petals & the
  fuzzy centres.  Remove outer leaves & reserve. Trim out the hearts &
  chop finely. Set aside.
  
  Pour boiling water over the sun-dried tomatoes & let stand for 10
  minutes before draining.  Set aside. Meanwhile, simmer the eggplant
  in the stock for 10 minutes, drain.
  
  Blend the eggplant, tomatoes & the rest of the ingredients in a
  processor until smooth.  Stir in the artichoke hearts. Arrange
  artichoke leaves on a serving platter.  Spoon one teaspoon of the dip
  onto the wide end of each leaf & serve.
  
  "Vegetarian Gourmet, Special Low-Fat Issue" 1995
 
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