Source: dLife

Fresh steamed artichokes stuffed with a zucchini and red bell pepper mixture.

Servings

6 Artichokes, globe, medium, fresh
1 medium lemons , halved
3.5 tbsp fresh lemon juice
0.25 cup low sodium vegetable broth (or water)
1 tbsp olive oil
1 cup minced onion
1 medium garlic cloves , minced
3 cup chopped zucchini
1 cup chopped tomato
0.5 cup chopped parsley
2 tbsp chopped red bell peppers
1 tbsp balsamic vinegar
0.5 tsp salt
0.5 tsp black pepper

1 Rinse artichokes thoroughly. Slice off bottom stem of artichokes and peel off bottom leaves.
2 Cut off 1/2 inch from the top of artichokes and cut off about 1/4 of each leaf tip. Coat the top of artichokes and leaves with lemon juice.
3 Place artichokes in a large pot or Dutch oven, fill with water and mix in lemon juice.
4 Bring water to a boil, lower heat, place lid on pot, and simmer 30 minutes or until tender. Strain.
5 Heat vegetable broth and oil in a pot over medium heat.
6 Saute onion and garlic 3 minutes. Mix in zucchini, tomato, parsley, pepper, and vinegar and cook 13 minutes.
7 Take pot off of heat and season with salt and pepper.
8 Using a spoon, remove fuzzy center of artichokes. Fill each artichoke with 1/2 cup vegetable mixture. Serve right away.

These can be stuffed with any sauted vegetable mixture.