Artichoke Caviar with Endive Leaves

Source: dLife

Artichoke hearts with a tangy flavor added to zucchini and tomato served on endive leaves.

Nutrition Facts
Makes 36 servings
Amount Per Serving
Calories	19.3
Total Carbs	2.9g
Dietary Fiber	1.8g
Sugars	0.3g
Total Fat	0.7g
Saturated Fat	0g
Unsaturated Fat	0.7g
Potassium	0mg
Protein	1g
Sodium	50.9mg
Dietary Exchanges Fat , Vegetable 1/2
See the Detailed Nutritional Analysis
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6 oz Artichokes, hearts, marinated, canned
0.5 cup chopped zucchini
1 fresh tomatoes , peeled, seeded and finely chopped
2 tbsp fresh chopped green onion
1 tbsp fresh basil , snipped (or 1 tablespoon dried)
2 medium garlic cloves , minced
1 tsp fresh lemon juice
3 Greens, endive, fresh, head

1 Drain artichokes, reserving marinade (to yield about 1/3 cup). Finely chop artichokes.
2 Combine in a medium bowl the artichokes, zucchini, tomato, and green onion. Combine in small bowl the reserved marinade, basil, garlic and lemon juice and whisk together. Pour over artichoke mixture; toss gently to coat. Cover and chill for 2 to 6 hours, stirring occasionally.
3 To serve, remove cores from Belgian endives. Separate endives into leaves. Drain artichoke mixture. Spoon about 2 teaspoons of the artichoke mixture on each leaf.

Nice tangy flavor.