Artichokes Stuffed in the Yemenite Style
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[edit] Description
[edit] Ingredients
- 10 oz artichokes, (6 medium)
- 1 x lemon, halved
- 3 1/2 tbl lemon juice
- 1/4 cup vegetable stock or water
- 1 tbl olive oil
- 1 cup minced Onion
- 1 x clove garlic, minced
- 3 cup chopped zucchini
- 1 cup chopped tomato
- 1/2 cup chopped fresh parsley
- 2 tbl chopped red bell pepper
- 1 tbl balsamic vinegar
- 1/2 tsp salt
- 1/2 tsp pepper
[edit] Directions
- 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.
Categories: Yemeni Recipes | Yemeni Vegetarian | Balsamic vinegar Recipes | Vegetable stock Recipes | Garlic Recipes | Lemon juice Recipes | Sweet pepper Recipes | Olive oil Recipes | Artichoke Recipes | Zucchini Recipes | Parsley Recipes | Pepper Recipes | Tomato Recipes | Water Recipes | Lemon Recipes | Onion Recipes | Salt Recipes | Oil Recipes
