Artichokes Stuffed In The Yemenite Style Recipe - Cooking Index
Artichokes Stuffed In The Yemenite Style Recipe - Cooking Index
| 10 oz | Artichokes - (6 medium) | |
| 1 | Lemon - halved | |
| 3 1/2 tablespoons | Lemon juice | |
| 1/4 cup | Vegetable stock or water | |
| 1 tablespoon | Olive oil | |
| 1 cup | Minced onion | |
| 1 x | Garlic - minced | |
| 3 cups | Chopped zucchini | |
| 1 cup | Chopped tomato | |
| 1/2 cup | Chopped fresh parsley | |
| 2 tablespoons | Chopped red bell pepper | |
| 1 tablespoon | Balsamic vinegar | |
| 1/2 teaspoon | Salt | |
| 1/2 teaspoon | 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; 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. Yield: 6 servings.
Source:
Cooking Light, March 1995, page 156
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