• Yield: 6 servings

Ingredients Edit

Directions Edit

  1. Wash artichokes by plunging them up and down in cold water.
  2. Cut off stem end of each artichoke; remove bottom leaves.
  3. Trim about ½ inch from the top of each artichoke; trim away about one-fourth of each leaf (tip).
  4. Rub the top of each artichoke and trimmed edges of leaves with cut lemon to prevent discoloration.
  5. Arrange the artichokes, stem ends down, in a large Dutch oven; cover with water, and add the lemon juice.
  6. 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.
  7. Drain and set aside.
  8. Combine vegetable stock and oil in a nonstick skillet; place over medium heat until hot.
  9. Add onion and garlic; saute 3 minutes.
  10. Add zucchini, tomato, parsley, and bell pepper; cook 13 minutes or until tender, stirring occasionally.
  11. Remove from heat; stir in salt and pepper.
  12. Scrape out the fuzzy thistle center (choke) from each artichoke with a spoon, and discard.

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