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Artichokes Stuffed with Ratatouille

Source: Burt Wolf's Menu Cookbook
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Active Time:  25 Minutes
Total Time:  35 Minutes
  Makes 4 servings as an appetizer or side dish
RECIPE INGREDIENTS
For the Artichokes:
1 head garlic, cut in half horizontally
1/2 lemon, sliced
1 teaspoon salt
4 large artichokes
For the Ratatouille:
1 tablespoon olive oil
2 cloves garlic, chopped, then blended with 1/2 teaspoon salt
1 small onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 tablespoons chopped fresh basil, or 2 teaspoons dried
2 medium yellow squash, cut into 1/2-inch cubes, about 2 1/2 cups
1 tomato, chopped
1 tablespoon tomato paste
1/4 cup dry white wine
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup sliced pitted black olives
1 tablespoon fresh lemon juice
DIRECTIONS
FOR THE ARTICHOKES:
Fill a large pot with water, then add the garlic, lemon, and salt. Bring the water to a boil. While the water is coming to the boil, cut off the stems of the artichokes, then trim about 1 inch off the top. Remove any withered outer leaves.

Place in the boiling water, cover the pot, and cook for 30 to 40 minutes, or until an outer leaf pulls off easily. Drain the artichokes upside down. Using tongs, open the artichoke and pull out the center leaves. Scoop out the inedible choke with a spoon.


FOR THE RATATOUILLE:
While the artichokes are cooking, make the ratatouille. In a large sauté pan, heat the oil. Add the garlic and salt and cook for 1 minute. Add the onion and the red and green bell peppers and cook for 3 minutes. Add the basil. Stir in the yellow squash and tomato and cook for 5 minutes more.

Then stir in the tomato paste and wine and cook for another 3 minutes. Just before serving, season with salt and pepper and stir in the black olives and lemon juice.


TO SERVE:
Spoon the ratatouille into the center of each artichoke, allowing it to cascade over the opened leaves onto the plate.


Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Vegetarian Holiday
 Tender Hearts: Artichokes
 Stuffed Veggie Sides
Nutrition Facts per Serving
Yield:   Makes 4 servings as an appetizer or side dish
Calories: 422
Fat. Total: 24g
Fiber: 10g
Carbohydrates, Total: 39g
Sodium: 1120mg
% Cal. from Fat: 51%
Cholesterol: 12mg
Protein: 15g
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