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

 * 1) Wash artichokes by plunging them up and down in cold water.
 * 2) Cut off stem end of each artichoke; remove bottom leaves.
 * 3) Trim about ½ 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 the lemon juice.
 * 6) 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.
 * 7) Drain and set aside.
 * 8) Combine vegetable stock and oil in a nonstick skillet; place over medium heat until hot.
 * 9) Add onion and garlic; saute 3 minutes.
 * 10) Add zucchini, tomato, parsley, and bell pepper; cook 13 minutes or until 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 discard.