Ben Lomond Market Recipes
https://www.benlomondmarket.com/Recipes/Detail/7528/Artichoke_Vegetable_Stir_Fry
Artichoke Vegetable Stir Fry
Yield: 6 servings
Ingredients
| 2 | medium California artichokes | ||
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| Lemon juice | |||
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| 1 | Tablespoons | vegetable oil | |
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| 2 | cups | sliced zucchini | |
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| 1/2 | cup | vertically sliced onion | |
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| 1 | cup | cored, seeded, sliced and quartered tomato | |
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| 1/4 | cup | sliced ripe olives | |
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| 2 | Tablespoons | chopped fresh parsley | |
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| 1/2 | teaspoon | dried oregano, crushed | |
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| 1/4 | teaspoon | salt | |
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| Pepper to taste | |||
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| Shredded Parmesan cheese | |||
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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.
Ben Lomond Market Recipes
https://www.benlomondmarket.com/Recipes/Detail/7528/
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