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Artichoke Caviar with Endive Leaves
Source: dLife

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

Prep Time: 2 minutes
Cook Time: 0 hours
Difficulty: Easy

Nutrition Facts

Makes 36 servings
Amount Per Serving
Calories 19.3
Total Carbs 2.9 g
Dietary Fiber 1.8 g
Sugars 0.3 g
Total Fat 0.7 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 137.0 mg
Protein 1.0 g
Sodium 50.9 mg
Dietary Exchanges
, 1 Vegetables , 1/2 Fruits
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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Ingredients Directions
  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.

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