Instructions:

Yield: 4 servings

4 lg Artichokes, fresh
3/4 cup Sun-dried tomatoes
1 sm Eggplant, peeled & diced
2 cup Vegetable stock
1/4 cup Onion, chopped
1 tbsp Basil, chopped
1 tbsp Oregano, chopped
2 ea Garlic cloves, minced
1/4 tsp Black pepper

Prepare the artichokes by washing under running water, pulling off the tough outer leaves & trimming the stem so that it can stand upright. Steam until a petal near the centre pulls out easily, depending on the size of the artichoke, this can take anywhere from 25 to 40 minutes. Remove from steamer.

Halve artichokes lengthwise, remove & discard the centre petals & the fuzzy centres. Remove outer leaves & reserve. Trim out the hearts & chop finely. Set aside.

Pour boiling water over the sun-dried tomatoes & let stand for 10 minutes before draining. Set aside. Meanwhile, simmer the eggplant in the stock for 10 minutes, drain.

Blend the eggplant, tomatoes & the rest of the ingredients in a processor until smooth. Stir in the artichoke hearts. Arrange artichoke leaves on a serving platter. Spoon one teaspoon of the dip onto the wide end of each leaf & serve.