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Artichoke-and-Walnut Stuffed Belgian Endive
1,000 Vegan Recipes, Robin Robertson --sent in by Justina
Justina served this as part of her Spanish-themed Christmas dinner.
1 10-oz pkg frozen artichoke hearts, or 1 15-oz can water-packed artichoke hearts
½ c. walnut pieces
1 garlic clove, crushed
30 ml2 T chopped green onions
½ t. salt
1 ml1/8 t. freshly ground black pepper
15 ml1 T olive oil
10 ml2 t fresh lemon juice
½ t minced fresh thyme
2 medium Belgian endive, leaves separated
Cherry tomatoes for serving (opt.)
1. (Skip this step if using canned artichoke hearts.) In a medium saucepan of boiling salted water, cook the artichoke hearts until tender, about 10 minutes. Drain well and set aside to cool.
2. In a food processor, combine the walnuts, garlic, green onions, salt, and pepper and process until chopped. Add the oil, lemon juice, thyme, and cooled artichoke hearts and process until well mixed. Transfer to a medium bowl.
3. Use a small spoon to stuff the artichoke mixture into each of the endive leaves. Arranged the filled endive leaves decoratively on a platter to serve.
NOTES: I use canned artichoke hearts, as I’ve not seen the frozen variety. Also, can substitute ½ t. onion powder for the green onions, and dry for fresh thyme. This easily stuffs 3 or 4 endive if you use the baby endive. Arrange on a platter in a starburst pattern, with a small bowl of cherry tomatoes in the middle.
I use canned artichoke hearts, as I’ve not seen the frozen variety. Also, can substitute ½ t. onion powder for the green onions, and dry for fresh thyme. This easily stuffs 3 or 4 endive if you use the baby endive. Arrange on a platter in a starburst pattern, with a small bowl of cherry tomatoes in the middle.