Endive Leaves with Artichoke Caviar
Recipe from Better Homes and Gardens

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


Endive Leaves with Artichoke Caviar

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Servings: Makes 36.
Prep Time: 15 mins
Total Time: 2 hrs 15 mins
Related Categories: 4th of July Appetizers, Appetizers, Artichokes, Endive, Vegan Appetizers, Zucchini
 
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Ingredients
  • 1  6-ounce jar
    marinated artichoke hearts
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  • 1/2  cup
    finely chopped zucchini
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  • 1 
    green onion, chopped, (2 tablespoons)
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  • 1  medium
    tomato, peeled, seeded, and finely chopped
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  • 2  tablespoons
    snipped fresh basil or 1 teaspoon dried basil, crushed
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  • 1  teaspoon
    lemon juice
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  • 2  cloves
    garlic, minced
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  • 3  heads
    Belgian endive
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  •  
    Fresh basil sprigs (optional)
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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.

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 information
Calories 6, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 15 mg, Carbohydrate 1 g, Fiber 0 g, Protein 0 g. Daily Values: Vitamin A 0%, Vitamin C 4%, Calcium 0%, Iron 0%. Percent Daily Values are based on a 2,000 calorie diet
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