Spanish Vegetable Macedoine Recipe
Ingredients
| Artichokes | 2 Medium | |
| Onions | 2 Medium, chopped | |
| 2 large cloves garlic | ||
| Olive oil | 1/4 Cup (16 tbs) | |
| Chicken broth | 1 Cup (16 tbs) | |
| Zucchini | 1 Small, sliced | |
| Salt | 1 Teaspoon | |
| Few grains pepper | ||
| Marjoram | 1/2 Teaspoon | |
| Celery salt | 1/4 Teaspoon | |
| 4 medium sized tomatoes, coarsely chopped | ||
| 1 cup pimiento stuffed olives | ||
Directions
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.
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.
Chef
