Artichokes Stuffed in the Yemenite Style

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 123
  • Calories from fat: 21%
  • Fat: 2.9g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.4g
  • Protein: 5.3g
  • Carbohydrate: 24.9g
  • Fiber: 8.4g
  • Cholesterol: 0.0mg
  • Iron: 3.1mg
  • Sodium: 309mg
  • Calcium: 102mg

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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