Artichokes stuffed in the Yemeni-style

Ingredients

 * 10	oz	artichokes, (6 medium)
 * 1	x	lemon, halved
 * 3 1/2	tbl	lemon juice
 * 1/4	cup	vegetable stock or water
 * 1	tbl	olive oil
 * 1	cup	minced onion
 * 1	x	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

Directions

 * 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.
 * 5) Yield: 6 servings.