Source: dLife

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

Servings

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

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.