Artichokes stuffed in the Yemeni-style

Yemeni-Style Artichokes Stuffed with Zucchini and Red Bell Pepper

Region / culture: Yemen | Preparation time: 20 minutes | Cooking time: 45 minutes | Servings: 6

Introduction

Artichokes stuffed in the Yemeni-style is a delightful and nutritious dish that brings a taste of Yemen to your table. This recipe combines the earthy flavors of artichokes with a vibrant mix of vegetables and spices, creating a dish that is both satisfying and healthy. Perfect for a family dinner or a special occasion, this dish is sure to impress with its unique flavors and presentation.

History

The tradition of stuffing vegetables is prevalent in many Middle Eastern cuisines, including Yemeni cuisine. Artichokes, being a versatile and flavorful vegetable, make an excellent base for stuffing. This recipe is inspired by the rich culinary traditions of Yemen, where spices and fresh ingredients play a crucial role in creating dishes that are full of flavor and depth.

Ingredients

10 oz (283 g) artichokes, (6 medium)
1 lemon, halved
3.5 tbsp lemon juice
0.25 cup vegetable stock or water
1 tbsp olive oil
1 cup minced onion
1 clove garlic, minced
3 cups chopped zucchini
1 cup chopped tomato
0.5 cup chopped fresh parsley
2 tbsp chopped red bell pepper
1 tbsp balsamic vinegar
0.5 tsp salt
0.5 tsp pepper

How to prepare

Wash the artichokes by plunging them up and down in cold water.
Cut off the stem end of each artichoke and remove the bottom leaves.
Trim about 0.5 inch from the top of each artichoke and trim away about one-fourth of each leaf (tip).
Rub the top of each artichoke and the trimmed edges of the leaves with cut lemon to prevent discoloration.
Arrange the artichokes, stem ends down, in a large Dutch oven. Cover them with water and add the lemon juice.
Bring the mixture to a boil, cover, reduce the heat, and simmer for 30 minutes or until a leaf near the center of each artichoke pulls out easily.
Drain the artichokes and set them aside.
Combine the vegetable stock and oil in a nonstick skillet. Place it over medium heat until hot.
Add the onion and garlic and sauté for 3 minutes.
Add the zucchini, tomato, parsley, and bell pepper. Cook for 13 minutes or until tender, stirring occasionally.
Remove the skillet from heat and stir in the salt and pepper.
Scrape out the fuzzy thistle center (choke) from each artichoke with a spoon and discard it.

Variations

For a protein boost, add minced meat or chickpeas to the vegetable stuffing.
Experiment with different vegetables, such as spinach or mushrooms, for varied flavors and textures.

Cooking Tips & Tricks

To ensure your artichokes are perfectly cooked and flavorful, follow these tips:

- Use fresh artichokes for the best taste and texture.

- To prevent browning, rub the cut parts of the artichokes with lemon immediately after cutting.

- Simmer the artichokes gently to keep them intact.

- Sauté the vegetables until they are just tender to preserve their nutrients and flavors.

- Be sure to remove the fuzzy choke of the artichoke carefully to make room for the stuffing.

Serving Suggestions

Serve the stuffed artichokes with a side of couscous, rice, or a fresh salad for a complete and balanced meal.

Cooking Techniques

The key techniques in this recipe include boiling, sautéing, and stuffing, each contributing to the development of flavors and textures in the dish.

Ingredient Substitutions

If fresh artichokes are not available, canned or frozen artichokes can be used as a substitute.

- Lemon juice can be replaced with vinegar for a different acidic touch.

Make Ahead Tips

The vegetable stuffing can be prepared a day in advance and stored in the refrigerator, making the final assembly and cooking quicker and easier.

Presentation Ideas

Serve the stuffed artichokes on a platter garnished with lemon slices and fresh parsley for an appealing and appetizing presentation.

Pairing Recommendations

This dish pairs beautifully with a crisp white wine, such as Sauvignon Blanc or a light-bodied Chardonnay, which complements the fresh and tangy flavors of the artichokes.

Storage and Reheating Instructions

Leftover stuffed artichokes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until thoroughly warmed.

Nutrition Information

Calories per serving

Each serving of this delicious dish contains approximately 150 calories, making it a light yet satisfying option for any meal.

Carbohydrates

This dish is relatively low in carbohydrates, with the primary sources being the artichokes, zucchini, and tomatoes. One serving contains approximately 15 grams of carbohydrates, making it a suitable option for those monitoring their carb intake.

Fats

The only added fat in this recipe comes from olive oil, which is known for its heart-healthy monounsaturated fats. Each serving contains about 5 grams of fat, contributing to the dish's overall richness and flavor.

Proteins

Artichokes stuffed in the Yemeni-style is not high in protein, with each serving providing about 4 grams of protein. For a higher protein meal, consider adding a side of grilled chicken or fish.

Vitamins and minerals

This dish is an excellent source of vitamins and minerals, including vitamin C from the lemon juice and tomatoes, vitamin A from the red bell peppers, and iron and potassium from the artichokes and zucchini.

Alergens

This recipe is free from common allergens such as gluten, dairy, nuts, and soy, making it suitable for individuals with food sensitivities or allergies.

Summary

Overall, artichokes stuffed in the Yemeni-style is a nutritious and flavorful dish that offers a good balance of vitamins, minerals, and healthy fats, with moderate carbohydrates and low calories.

Summary

Artichokes stuffed in the Yemeni-style is a delightful dish that combines the unique flavors of Yemeni cuisine with the nutritional benefits of artichokes and vegetables. Whether you're looking for a light dinner option or a special dish to share with friends and family, this recipe is sure to satisfy with its delicious taste and healthy profile.

How did I get this recipe?

The memory of discovering this recipe is still vivid in my mind, as if it happened just yesterday. It all started when I was a young girl, eager to learn the art of cooking from my mother. She was a skilled cook herself, and she had learned many recipes from her own mother, who had passed them down through the generations.

One day, my mother announced that we were going to visit our neighbor, Mrs. Aliya, who had recently moved to our town from Yemen. She was known for her delicious Middle Eastern dishes, and my mother was keen to learn some new recipes from her.

When we arrived at Mrs. Aliya's house, I was immediately struck by the fragrant aromas wafting from her kitchen. The air was filled with the scent of exotic spices and herbs, and I couldn't wait to taste the dishes she had prepared.

As we sat down at the table, Mrs. Aliya brought out a platter of artichokes stuffed with a flavorful mixture of rice, ground lamb, and aromatic spices. The dish was a work of art, with the tender leaves of the artichoke carefully arranged around the filling like petals of a flower.

I watched in awe as Mrs. Aliya demonstrated how to prepare the dish, explaining each step in detail. She showed us how to trim the artichokes, remove the tough outer leaves, and scoop out the choke to make room for the filling. Then, she mixed together the rice, lamb, and spices, filling each artichoke with the fragrant mixture before steaming them to perfection.

As we sat down to enjoy the meal, I was amazed by the rich flavors and textures of the dish. The tender artichoke leaves melted in my mouth, while the savory filling of rice and lamb was infused with the warm spices of cumin, coriander, and cinnamon. It was a truly unforgettable culinary experience.

After our visit, my mother and I thanked Mrs. Aliya for sharing her recipe with us. She smiled and told us that she was happy to pass on her knowledge of Yemeni cuisine to a new generation. As we walked home, I couldn't wait to try making the artichokes stuffed in the Yemeni-style for myself.

Over the years, I have perfected the recipe, making subtle adjustments and additions to suit my own tastes. I have shared it with friends and family, who have all raved about the unique flavors and textures of this dish. It has become a staple in my own cooking repertoire, a dish that never fails to impress and delight.

As I look back on that day spent in Mrs. Aliya's kitchen, I am grateful for the opportunity to learn from a master of Middle Eastern cuisine. Her artichokes stuffed in the Yemeni-style recipe will always hold a special place in my heart, a reminder of the joy and camaraderie that comes from sharing food and traditions with others.

And so, I continue to cook and explore new recipes, always seeking to expand my culinary horizons and learn from those who have come before me. The art of cooking is a journey of discovery and creativity, and I am grateful for the lessons I have learned along the way. The memory of that day spent with Mrs. Aliya will always hold a special place in my heart, a reminder of the power of food to bring people together and create lasting memories.