ARTICHOKE-VEGETABLE STIR FRY
2 medium California artichokes
lemon juice
2 cups sliced zucchini
1/2 cup vertically sliced onion
1 cup tomatoes, cored, seeded, sliced and quartered
1/4 cup ripe olives, sliced
2 tablespoons chopped fresh parsley
1/2 teaspoon dried oregano, crushed
1/4 teaspoon salt
Ground black pepper (to taste)
Shredded parmesan cheese (optional, for serving)
To prepare the artichokes, bend back all the outer petals of artichokes until they snap off easily near the base. Edible portion of the petals should remain on artichoke heart. Continue to snap off and discard the thick petals until central core of pale green petals is reached. Cut off the stems and top 2-inches of artichokes; discard. Trim outer dark green layer from the artichoke bottoms. Dip or rub all surfaces with the 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 all the tomato, olives, parsley, oregano, salt and pepper; stir-fry just until thoroughly heated.
Sprinkle with Parmesan cheese just before serving, if desired. Serve warm.
Makes 6 servings.
Source: Quick and Tasty Recipes magazine, April 2001
2 medium California artichokes
lemon juice
2 cups sliced zucchini
1/2 cup vertically sliced onion
1 cup tomatoes, cored, seeded, sliced and quartered
1/4 cup ripe olives, sliced
2 tablespoons chopped fresh parsley
1/2 teaspoon dried oregano, crushed
1/4 teaspoon salt
Ground black pepper (to taste)
Shredded parmesan cheese (optional, for serving)
To prepare the artichokes, bend back all the outer petals of artichokes until they snap off easily near the base. Edible portion of the petals should remain on artichoke heart. Continue to snap off and discard the thick petals until central core of pale green petals is reached. Cut off the stems and top 2-inches of artichokes; discard. Trim outer dark green layer from the artichoke bottoms. Dip or rub all surfaces with the 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 all the tomato, olives, parsley, oregano, salt and pepper; stir-fry just until thoroughly heated.
Sprinkle with Parmesan cheese just before serving, if desired. Serve warm.
Makes 6 servings.
Source: Quick and Tasty Recipes magazine, April 2001
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