California Artichoke Advisory Board

Artichoke/Vegetable Stir-Fry

  • 2 medium California artichokes
  • Lemon juice
  • 2 tablespoons vegetable oil
  • 2 cups sliced zucchini
  • ½ cup vertically sliced onion
  • 1 cup cored, seeded, sliced and quartered tomato
¼ cup sliced ripe olives
  • 2 tablespoons chopped parsley
  • ½ teaspoon dried oregano, crushed
  • ¼ teaspoon salt
  • Pepper, to taste
  • Shredded Parmesan cheese (optional)

  1. Bend back outer petals of artichokes until they snap off easily near base. Edible 
portion of petals should remain on artichoke heart.
  2. Continue to snap off and 
discard thick petals until central core of pale green petals is reached.
  3. Cut off stems 
and top 2 inches of artichokes; discard.
  4. Trim outer dark green layer from artichoke 
  5. Dip or rub all surfaces with lemon juice.
  6. Quarter artichokes lengthwise.
  7. Remove center petals and fuzzy centers.
  8. Heat oil in skillet or wok.
  9. Add artichokes, 
zucchini and onion; stir-fry until vegetables are tender.
  10. Add tomato, olives, parsley, 
oregano, salt and pepper; stir-fry until thoroughly heated.
  11. Sprinkle with Parmesan 
cheese before serving.

Makes 6 servings.

Recipe courtesy of California Artichoke Advisory Board
Artichoke/Vegetable Stir-Fry