Stuffed Endive Leaves

Submitted by Chicagoland Chef du Jour

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

 

• Ready In: 1hr
• Ingredients: 15
• Serves: 20-30

ingredients

• 14 ounces artichoke hearts, drain & chopped
• 8 ounces mushrooms, bottled, drain & choppped
• 4 ounces pimientos, drain & chopped
• 1 cup stuffed green olive, drain & chopped
• 1⁄2 cup green bell pepper, seeded & chopped
• 1⁄2 cup celery, chopped
• 1⁄4 cup olive oil
• 1⁄2 cup onion, chopped
• 1 garlic clove, minced
• 2⁄3 cup white vinegar
• 2 1⁄2 teaspoons dried Italian seasoning
• 1 teaspoon salt
• 1 teaspoon sugar
• 1⁄2 teaspoon pepper
• 3 bunches endive

directions

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.