Spanish Vegetable Macedoine Recipe


Health IndexAverageCuisine
CourseMain Ingredient


 Artichokes2 Medium
 Onions2 Medium, chopped
 Garlic2 Clove (10 gm)
 Olive oil1⁄4 Cup (4 tbs)
 Chicken broth1 Cup (16 tbs)
 Zucchini1 Small, sliced
 Salt1 Teaspoon
 Pepper To Taste
 Ground marjoram1⁄2 Teaspoon
 Celery salt1⁄4 Teaspoon
 Tomatoes4 Medium, chopped
 Pimiento stuffed olives1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1181 Calories from Fat 754

% Daily Value*

Total Fat 82 g126.3%

Saturated Fat 7.9 g39.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 8551.8 mg356.3%

Total Carbohydrates 116 g38.8%

Dietary Fiber 31.5 g125.9%

Sugars 37.2 g

Protein 22 g44.4%

Vitamin A 92.9% Vitamin C 261.3%

Calcium 36.4% Iron 49.9%

*Based on a 2000 Calorie diet


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.