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Artichoke-Vegetable Stir-Fry


Makes 4 servings


10 whole baby artichokes*
1/4 cup lemon juice
1 teaspoon olive oil
2 cups oyster mushrooms or shiitake mushrooms, sliced
1 cup diagonally sliced celery
1 cup diagonally sliced green onions
1/4 cup fat-free reduced-sodium chicken broth**
2 teaspoons dried thyme leaves, crushed
1 teaspoon garlic salt
1/4 teaspoon black pepper
2 cups packed torn stemmed washed spinach
8 ounces vermicelli or thin spaghetti, cooked according to package directions and drained
1 teaspoon minced parsley

*Substitute 1 package (9 ounces) frozen baby artichokes for fresh. Thaw artichokes before using; omit preparation and simmering of artichokes.

**To defat chicken broth, skim fat from surface of broth with spoon. Or, place can of broth in refrigerator at least 2 hours ahead of time. Before using, remove fat that has hardened on surface of broth.


  1. To prepare artichokes, cut off stems and tough outer leaves. Cut off top third of artichokes. Cut artichokes lengthwise into halves. Place 4 cups water, artichokes and lemon juice in large saucepan; bring to a boil over high heat. Reduce heat to low. Simmer, uncovered, about 10 minutes or until artichokes are tender; drain.
  2. Heat oil in large nonstick skillet or wok over medium-high heat. Add artichokes, mushrooms, celery, green onions, chicken broth, thyme, garlic salt and pepper; cook 3 minutes or until heated through. Add spinach; cook just until spinach is wilted.
  3. Toss vegetables with hot cooked pasta; garnish with parsley.

Nutritional Information

Fiber 7 g
Carbohydrate 48 g
Saturated Fat trace g
Total Fat 3 g
Calories from Fat 9 %
Calories 263
Protein 12 g
Sodium 645 mg

Dietary Exchange

Vegetable 1
Starch 3
Fat 1/2

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