Spanish Vegetable Macedoine
|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|
|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.