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  • Artichokes Stuffed In The Yemenite Style

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    Artichokes Stuffed In The Yemenite Style
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 10 ounce artichokes, (6 medium)
    • 1 x lemon, halved
    • 3 1/2 Tbsp. lemon juice
    • 1/4 c. vegetable stock or possibly water
    • 1 Tbsp. extra virgin olive oil
    • 1 c. chopped onion
    • 1 x clove garlic, chopped
    • 3 c. minced zucchini
    • 1 c. minced tomato
    • 1/2 c. minced fresh parsley
    • 2 Tbsp. minced red bell pepper
    • 1 Tbsp. balsamic vinegar
    • 1/2 tsp salt
    • 1/2 tsp pepper

    Directions

    1. Wash artichokes by plunging them up and down in cool 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 in the lemon juice. Bring to a boil cover, reduce heat, and simmer for 30 min or possibly till 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 till warm. Add in onion and garlic; saute/fry 3 min. Add in zucchini, tomato, parsley, and bell pepper; cook 13 min or possibly till 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 throw away.
    5. Yield: 6 servings.

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