Artichokes Stuffed in the Yemenite Style

Recipe from

Cooking Light

Nutritional Information

Calories 123
Caloriesfromfat 21 %
Fat 2.9 g
Satfat 0.4 g
Monofat 1.7 g
Polyfat 0.4 g
Protein 5.3 g
Carbohydrate 24.9 g
Fiber 8.4 g
Cholesterol 0.0 mg
Iron 3.1 mg
Sodium 309 mg
Calcium 102 mg


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


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.

Leslye Michlin Borden,

Cooking Light

March 1995
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