TLC Cooking "Artichoke-Vegetable Stir-Fry"

Artichoke-Vegetable Stir-Fry

by the Editors of Publications International, Ltd.

YIELD Makes 4 servings
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INGREDIENTS

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.

PREPARATION:

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.
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.
Toss vegetables with hot cooked pasta; garnish with parsley.

This recipe appears in: Vegetarian

NUTRITIONAL INFORMATION: