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Makes 4 servings, equals 1 cup of fruit or vegetables


    • 4 artichokes (medium size), cooked
    • ½ cup sun-dried tomatoes (not oil-packed)
    • 1 eggplant (small), peeled and diced
    • 2 cups low sodium chicken broth
    • ¼ cup onion, chopped
    • 1 Tbsp each of: fresh oregano, fresh basil
    • 2 cloves garlic, minced
    • ¼ tsp pepper


Halve artichokes lengthwise; remove center petals and fuzzy centers of artichokes. Remove outer leaves of artichokes; reserve. Trim out hearts and chop finely. Set aside.

Rehydrate tomatoes in boiling water for 3 minutes until softened. Drain and rinse; chop. Cook eggplant in simmering chicken broth for 10 minutes; drain well. In blender or food processor container place chopped tomatoes, drained eggplant, onion, herbs, garlic, salt and pepper. Cover and process until nearly smooth. Taste for seasoning. Stir in chopped artichoke hearts.

To serve, arrange artichoke leaves on a serving platter; spoon 1 heaping teaspoon of the eggplant mixture onto wide end of artichoke leaves. Garnish with a fresh herb leaf, if desired.

Alternate serving idea: Arrange artichoke leaves on a platter, surrounding a bowl of the eggplant mixture. Use artichoke leaves to scoop up individual servings of the dip. Dip can be prepared up to 24 hours ahead and chilled until serving time.

    Nutritional analysis per serving:
    Calories 155, Protein 11g, Fat 1g, Calories From Fat 6%, Cholesterol 2mg, Carbohydrates 34g, Fiber 14g, Sodium 454mg.


The National 5 A Day Program -
Source Produce for Better Health


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