Quartered Artichoke Hearts – frozen or canned
½ c. walnut pieces
3 cloves of garlic (crushed)
4 T. chopped green onions
Freshly ground black pepper
1 T. Olive Oil (optional)
2 t. fresh lemon juice
½ t. minced thyme
3 medium Belgian Endive (leaves separated)
5 or 6 red grape or cherry tomatoes (for garnish)
If using frozen artichokes, cook until tender (about 10 minutes) in a medium saucepan. Drain and set aside. If using canned artichokes drain the liquid and set aside.
In a food processor, combine the walnuts, garlic, green onions and pepper and process until chopped.
Add the oil (if using) lemon juice, thyme and artichoke hearts.
Scoop out artichoke mixture with a tablespoon and place onto each opened endive leaf.
Arrange the filled endive leaves in a circular pattern and place red cherry or grape tomatoes in the middle.
Makes a lovely appetizer dish for any party or dinner!