EM Heath Recipes
https://www.heathsmarket.com/Recipes/Detail/7528/Artichoke_Vegetable_Stir_Fry
Artichoke Vegetable Stir Fry
Yield: 6 servings
Ingredients
2 |
|
medium California artichokes
|
|
|
|
Lemon juice
|
|
1 |
Tablespoons |
vegetable oil
|
|
2 |
cups |
sliced zucchini
|
|
1/2 |
cup |
vertically sliced onion
|
|
1 |
cup |
cored, seeded, sliced and quartered tomato
|
|
1/4 |
cup |
sliced ripe olives
|
|
2 |
Tablespoons |
chopped fresh parsley
|
|
1/2 |
teaspoon |
dried oregano, crushed
|
|
1/4 |
teaspoon |
salt
|
|
|
|
Pepper to taste
|
|
|
|
Shredded Parmesan cheese
|
|
Directions:
Prepare artichokes:
-Bend back outer petals of artichokes until they snap off easily near base (edible portion of petals should remain on artichoke heart).
-Continue to snap off and discard thick petals until central core of pale green petals is reached.
-Cut off stems and top 2 inches of artichokes; discard.
-Trim outer dark green layer from artichoke bottoms.
-Dip or rub all surfaces with lemon juice.
-Quarter artichokes lengthwise; remove center petals and fuzzy centers.
Heat oil in skillet or wok. Add artichokes, zucchini and onion; stir fry until vegetables are tender.
Add tomato, olives, parsley, oregano, salt and pepper; stir fry until thoroughly heated.
Sprinkle with Parmesan cheese before serving.
Source:
California Artichoke Advisory Board
www.artichokes.org
Please note that some ingredients and brands may not be available in every store.
EM Heath Recipes
https://www.heathsmarket.com/Recipes/Detail/7528/