Artichokes stuffed in the Yemeni-style

* Yield: 6 servings
==Ingredients==
* 10 oz artichokes, (6 medium)
* 1 lemon, halved
* 3½ tbsp lemon juice
* ¼ cup vegetable stock or water
* 1 tbsp olive oil
* 1 cup minced onion
* 1 clove garlic, minced
* 3 cup chopped zucchini
* 1 cup chopped tomato
* ½ cup chopped fresh parsley
* 2 tbsp chopped red bell pepper
* 1 tbsp balsamic vinegar
* ½ tsp salt
* ½ tsp pepper
==Directions==
# Wash artichokes by plunging them up and down in cold water.
# Cut off stem end of each artichoke; remove bottom leaves.
# Trim about ½ 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.
Category:Artichoke Recipes
Category:Balsamic vinegar Recipes
Category:Garlic Recipes
Category:Lemon juice Recipes
Category:Onion Recipes
Category:Parsley Recipes
Category:Recipes that need photos
Category:Red bell pepper Recipes
Category:Tomato Recipes
Category:Vegetable stock and broth Recipes