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Spanish Vegetable Macedoine

Charles.Durand's picture
  Artichokes 2 Medium
  Onions 2 Medium, chopped
  Garlic 2 Clove (10 gm)
  Olive oil 1⁄4 Cup (4 tbs)
  Chicken broth 1 Cup (16 tbs)
  Zucchini 1 Small, sliced
  Salt 1 Teaspoon
  Pepper To Taste
  Ground marjoram 1⁄2 Teaspoon
  Celery salt 1⁄4 Teaspoon
  Tomatoes 4 Medium, chopped
  Pimiento stuffed olives 1 Cup (16 tbs)

Wash artichokes; trim 1 inch from tops and cut off stems about 1 inch from base; remove outside lower leaves.
Trim and discard tips of remaining leaves.
Cut artichokes lengthwise into eighths and discard chokes.
Cook onion and garlic in hot olive oil in a large skillet until onion is soft and lightly browned.
Blend in the artichokes and broth.
Cover and cook 15 minutes.
Add zucchini and a mixture of salt, pepper, marjoram, and celery salt; cook covered 5 to 10 minutes, or until vegetables are almost tender.
Blend in tomatoes and olives; cook 5 minutes.
Remove garlic before serving.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1181 Calories from Fat 754

% Daily Value*

Total Fat 82 g126.3%

Saturated Fat 7.9 g39.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 8551.8 mg356.3%

Total Carbohydrates 116 g38.8%

Dietary Fiber 31.5 g125.9%

Sugars 37.2 g

Protein 22 g44.4%

Vitamin A 92.9% Vitamin C 261.3%

Calcium 36.4% Iron 49.9%

*Based on a 2000 Calorie diet

Spanish Vegetable Macedoine Recipe