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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 30 |
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This is a wonderful appetizer. With the aid of a food processor, prep should not take that long. Marinate time: 6-8 hours. Ingredients:
14 ounces artichoke hearts, drain & chopped |
8 ounces mushrooms, bottled, drain & choppped |
4 ounces pimientos, drain & chopped |
1 cup stuffed green olive, drain & chopped |
1/2 cup green bell pepper, seeded & chopped |
1/2 cup celery, chopped |
1/4 cup olive oil |
1/2 cup onion, chopped |
1 garlic clove, minced |
2/3 cup white vinegar |
2 1/2 teaspoons dried italian seasoning |
1 teaspoon salt |
1 teaspoon sugar |
1/2 teaspoon pepper |
3 bunches endive |
Directions:
1. COMBINE the following ingredients in the food processor:.
2. artichoke hearts, mushrooms, pimentos, green olives, green bell pepper, celery; pulse until veggies are medium/fine in size.
3. In a skillet: Warm olive oil over medium heat, sautee onions and garlic in 1/4 C olive oil, may use less oil. Cool and set aside.
4. Make vinaigrette by combining: white vinegar, dried Italian seasoning, salt, sugar, pepper. Whisk to blend. Add to all veggies. Cover and refrigerate for 6-8 hours.
5. Clean and trim individual endive leaves. Trimming off ends as needed. Spoon mixture into leaves. Arrange on serving platter.
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