Stuffed Endive Leaves

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Recipe by Chicagoland Chef du

This is a wonderful appetizer. With the aid of a food processor, prep should not take that long. Marinate time: 6-8 hours.

Ingredients Nutrition


  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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