Courgette Christmas Candles

From the veg soc. 2006 "saintly" christmas menu.

• Ready In: 20 mins
• Serves: 12-14

Ingredients

• 200  g courgettes, straight if possible
• 45  g cream cheese
• 2  artichoke hearts in brine, drained & chopped
• 2  sun-dried tomatoes, drained of oil and chopped
• 1  teaspoon lemon juice
• 2  teaspoons chives, finely chopped

Directions

1. Peel 12 or 14 vertical strips of courgette using a potato peeler (preferably a swivel type one).
2. Bring a large pan of water to the boil, blanch the courgette for 30 seconds and then refresh under cold water.
3. Put the cream cheese, artichokes, tomatoes and lemon juice into a food processor and blend until smooth, then add the chives.
4. Lay the courgette strips flat and spread a tsp of the pate on top. Then roll up gently and stand upright. Garnish with extra chives and thin strips of sun dried tomatoes.