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Recipe: Artichokes Stuffed In The Yemenite Style
Similar Categories: Artichokes, Stuffed, Yemenite, Style
10 oz Artichokes; (6 medium)
1 Lemon; halved
3 1/2 tb Lemon juice
1/4 c Vegetable stock or water
1 tb Olive oil
1 c Minced onion
1 Clove garlic; minced
3 c Chopped zucchini
1 c Chopped tomato
1/2 c Chopped fresh parsley
2 tb Chopped red bell pepper
1 tb Balsamic vinegar
1/2 ts Salt
1/2 ts Pepper
Wash artichokes by plunging them up and down in cold water. Cut off stem
end of each artichoke; remove bottom leaves. Trim about 1/2 inch from the
top of each artichoke; trim away about one-fourth of each leaf (tip). Rub
the top of each artichoke and trimmed edges of leaves with cut lemon to
prevent discoloration.
Arrange the artichokes, stem ends down, in a large Dutch oven; cover with
water, and add the lemon juice. Bring to a boil cover, reduce heat, and
simmer for 30 minutes or until a leaf near the center of each artichoke
pulls out easily. Drain and set aside.
Combine vegetable stock and oil in a nonstick skillet; place over medium
heat until hot. Add onion and garlic; sauté 3 minutes. Add zucchini,
tomato, parsley, and bell pepper; cook 13 minutes or until tender, stirring
occasionally. Remove from heat; stir in salt and pepper.
Scrape out the fuzzy thistle center (choke) from each artichoke with a
spoon, and discard. Yield: 6 servings.
Per serving: 62 Calories (kcal); 3g Total Fat; (31% calories from fat); 2g
Protein; 10g Carbohydrate; 0mg Cholesterol; 205mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit;
1/2 Fat; 0 Other Carbohydrates
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