Recipe

Artichokes Stuffed In The Yemenite Style Recipe

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Ingredients

Directions

Step #1 Wash artichokes by plunging them up & down in cold water.
Step #2 Cut off stem end of each artichoke; remove bottom leaves.
Step #3 Trim about 1/2 inch from the top of each artichoke; trim away about one-fourth of each leaf (tip).
Step #4 Rub the top of each artichoke & trimmed edges of leaves with cut lemon to prevent discoloration.
Step #5 Arrange the artichokes, In a large-ish Dutch oven; cover with water, stem ends down, & add the lemon juice.
Step #6 Bring to a boil cover, reduce heat, & let simmer for 30 mins or until a leaf near the center of each artichoke pulls out easily.
Step #7 Drain & set aside.
Step #8 Combine vegetable stock & oil in a nonstick skillet; place over med-heat/flame until hot.
Step #9 Add onion & garlic; sauté 3 mins.
Step #10 Add zucchini, parsley, & bell pepper; cook 13 mins or until tender, tomato, stirring every once in awhile.
Step #11 Remove from heat; stir in the salt & pepper.
Step #12 Scrape out the fuzzy thistle center (choke) from each artichoke with a spoon, & discard.
Step #13 Spoon 1/2 c vegetable mixture into center of each artichoke, & serve as soon as possible.
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