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Jerusalem Platter
Source: Recipe from the Passover Lite Kosher Cookbook, ©1996 by Gail Ashkanazi-Hankin. Recipe submitted by Marilyn Helton.

From Marilyn: "This is definitely a showy platter. It is a beautiful and tasty appetizer for a Seder. The artichoke marinade is also good on a lettuce salad."

Rating:
Prep Time: -1 minutes
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 6  -  8 servings
Amount Per Serving
Calories 60.0
Total Carbs 11.0 g
Dietary Fiber 4.0 g
Sugars 2.9 g
Total Fat 1.8 g
Saturated Fat 0.3 g
Unsaturated Fat 1.1 g
Potassium 0.0 mg
Protein 3.3 g
Sodium 66.8 mg
Dietary Exchanges
1/2 Fat , 1 1/2 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

0 1/4 cup  fresh lemon juice
0 1/4 cup  red wine vinegar
2 tsp  chopped parsley
2 floz  garlic cloves, chopped
2 tsp  vegetable oil
1 floz  black pepper
4 each  fresh artichokes
1 floz  Eggplant, steamed
0 1/2 lb  fresh mushroom slices
1 each  fresh artichokes
2 cup  fresh cherry tomatoes
1 floz  chopped parsley
Directions
  1. Mix the ingredients together and set aside.
  2. Slice the artichokes in half and steam until tender, about 40 minutes. Meanwhile, slice the eggplant into 1-inch chunks and steam until fork-tender (about 10 minutes). During the last 2 to 3 minutes, add the sliced mushrooms. Drain and transfer to a bowl.
  3. Scrape out the artichoke thistles and cut the bottom away from the leaves, reserving the leaves. Cut the artichoke bottoms into bite-sized pieces and mix with the eggplant and mushrooms. Add the cherry tomatoes. Pour the marinade over the vegetables; chill at least 1 hour.
  4. To serve, drain any marinade. Scoop the artichoke mixture onto a platter. Line the edges of the platter with enough artichoke leaves in layers to fan around the vegetables. Place lemon wedges evenly around the platter. Spread parsley sprigs around and on top for color. Serves 6 to 8.

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