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Ingredientes
- 10 ounce artichokes, (6 medium)
- 1 x lemon, halved
- 3 1/2 Tbsp. lemon juice
- 1/4 c. vegetable stock or possibly water
- 1 Tbsp. extra virgin olive oil
- 1 c. chopped onion
- 1 x clove garlic, chopped
- 3 c. minced zucchini
- 1 c. minced tomato
- 1/2 c. minced fresh parsley
- 2 Tbsp. minced red bell pepper
- 1 Tbsp. balsamic vinegar
- 1/2 tsp salt
- 1/2 tsp pepper
Direcciones
- Wash artichokes by plunging them up and down in cool 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 in the lemon juice. Bring to a boil cover, reduce heat, and simmer for 30 min or possibly till 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 till warm. Add in onion and garlic; saute/fry 3 min. Add in zucchini, tomato, parsley, and bell pepper; cook 13 min or possibly till 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 throw away.
- Yield: 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 161g | |
| Recipe makes 6 servings | |
| Calories 63 | |
| Calories from Fat 22 | 35% |
| Total Fat 2.56g | 3% |
| Saturated Fat 0.38g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 256mg | 11% |
| Potassium 354mg | 10% |
| Total Carbs 9.9g | 3% |
| Dietary Fiber 3.4g | 11% |
| Sugars 3.79g | 3% |
| Protein 2.04g | 3% |
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