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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Zucchini Stuffed Artichokes

Source: dLife

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

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	141.7

Total Carbs	27.4 g

Dietary Fiber	9.3 g

Sugars	7.6 g

Total Fat	2.8 g

Saturated Fat	0.4 g

Unsaturated Fat	0.4 g

Potassium	751.3 mg

Protein	6.3 g

Sodium	334.1 mg

Dietary Exchanges 2.8 Fat, 3.2 Vegetables, 0.1 Fruits, 0.1 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

6.0
6 each Artichokes, globe, medium, fresh 1.0
1 each medium lemons 3.5
3 1/2 tbsp fresh lemon juice 0.25
0 1/4 cup low sodium vegetable broth 1.0
1 tbsp olive oil 1.0
1 cup minced onion 1.0
1 each medium garlic cloves 3.0
3 cup chopped zucchini 1.0
1 cup chopped tomato 0.5
0 1/2 cup chopped parsley 2.0
2 tbsp chopped red bell peppers 1.0
1 tbsp balsamic vinegar 0.5
0 1/2 tsp salt 0.5
0 1/2 tsp black pepper

Directions

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