Artichokes Stuffed in the Yemenite Style

Servings: 6 Ingredients: 10 oz artichokes, (6 medium) 1 lemon, halved 3 1/2 tbl lemon juice 1/4 cup vegetable stock or water 1 tbl olive oil 1 cup minced onion 1 clove garlic, minced 3 cup chopped zucchini 1 cup chopped tomato 1/2 cup chopped fresh parsley 2 tbl chopped red bell pepper 1 tbl balsamic vinegar 1/2 tsp salt 1/2 tsp pepper

Cooking Instructions: 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; 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. Scrape out the fuzzy thistle center (choke) from each artichoke with a spoon, and discard.

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