Stuffed Endive Leaves

• 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 white vinegar
• 2 1/2 teaspoons dried Italian seasoning
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon pepper
• 3 bunches endive

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: white 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.

hearts, mushrooms, pimientos, green olive, green bell pepper, celery, olive oil, onion, garlic, white vinegar, italian seasoning, salt, sugar, pepper, endive

Taken from www.food.com/recipe/stuffed-endive-leaves-285153 (may not work)