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Zucchini Stuffed Artichokes
Source: dLife

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

Prep Time: 30 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

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
1/2 Fat , 3 1/2 Vegetables
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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6 each  Artichokes, globe, medium, fresh
1 each  medium lemons
3 1/2 tbsp  fresh lemon juice
0 1/4 cup  low sodium vegetable broth
1 tbsp  olive oil
1 cup  minced onion
1 each  medium garlic cloves
3 cup  chopped zucchini
1 cup  chopped tomato
0 1/2 cup  chopped parsley
2 tbsp  chopped red bell peppers
1 tbsp  balsamic vinegar
0 1/2 tsp  salt
0 1/2 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.

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