You are here

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

Rate It

Your rating: None
Average: 4 (16 votes)