Artichokes Stuffed In The Yemenite Style Recipe

• 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

1. Wash artichokes by plunging them up and down in cool water.
2. Cut off stem end of each artichoke; remove bottom leaves.
3. Trim about 1/2 inch from the top of each artichoke; trim away about one-fourth of each leaf (tip).
4. Rub the top of each artichoke and trimmed edges of leaves with cut lemon to prevent discoloration.
5. Arrange the artichokes, stem ends down, in a large Dutch oven; cover with water, and add in the lemon juice.
6. 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.
7. Drain and set aside.
8. Combine vegetable stock and oil in a nonstick skillet; place over medium heat till warm.
9. Add in onion and garlic; saute/fry 3 min.
10. Add in zucchini, tomato, parsley, and bell pepper; cook 13 min or possibly till tender, stirring occasionally.
11. Remove from heat; stir in salt and pepper.
12. Scrape out the fuzzy thistle center (choke) from each artichoke with a spoon, and throw away.
13. Yield: 6 servings.

artichokes, lemon, lemon juice, vegetable stock, extra virgin olive oil, onion, clove garlic, zucchini, tomato, fresh parsley, red bell pepper, balsamic vinegar, salt, pepper

Taken from cookeatshare.com/recipes/artichokes-stuffed-in-the-yemenite-style-69939 (may not work)