Artichokes Stuffed in the Yemenite Style

Yield: 6 servings

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

Preparation

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; 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.

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.

Nutritional Information

Calories:

123 (21% from fat)

Fat:

2.9g (sat 0.4g,mono 1.7g,poly 0.4g)

Protein:

5.3g

Carbohydrate:

24.9g

Fiber:

8.4g

Cholesterol:

0.0mg

Iron:

3.1mg

Sodium:

309mg

Calcium:

102mg