Artichokes Stuffed In The Yemenite Style

Recipe Ingredients

10 oz	284g	Artichokes - (6 medium)
1		Lemon - halved
3 1/2 tablespoons	52ml	Lemon juice
1/4 cup	59ml	Vegetable stock or water
1 tablespoon	15ml	Olive oil
1 cup	62g / 2.2oz	Minced onion
1		Garlic - minced
3 cups	438g / 15oz	Chopped zucchini
1 cup	62g / 2.2oz	Chopped tomato
1/2 cup	73g / 2.6oz	Chopped fresh parsley
2 tablespoons	30ml	Chopped red bell pepper
1 tablespoon	15ml	Balsamic vinegar
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Pepper

Recipe Instructions

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; saute 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.

Source:
Cooking Light, March 1995, page 156

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