Artichokes Stuffed In The Yemenite Style Recipe

Name: Artichokes Stuffed In The Yemenite Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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; saute 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.

162

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 medium artichokes (about 10 ounces each), 1 lemon, halved, 3 1/2 tablespoons lemon juice, 1/4 cup vegetable stock or water, and more.

Yes, Artichokes Stuffed In The Yemenite Style falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Artichokes Stuffed In The Yemenite Style

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions