Stuffed Endive Leaves

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 20
• 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 vinegar
• 2 1/2 teaspoons dried italian seasoning
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon pepper
• 3 bunches endive

Recipe

• 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: 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.