Artichokes Stuffed in the Yemenite Style |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
6 medium artichokes (about 10 ounces each) |
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 garlic clove, 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 |
Directions:
1. 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.
2. 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.
3. 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.
4. Scrape out the fuzzy thistle center (choke) from each artichoke with a spoon, and discard. Spoon 1/2 cup vegetable mixture into center of each artichoke, and serve immediately.
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