See Also: Artichoke-Vegetable Stir-Fry(recipes)
Vegetable Stir-Fry(recipes)
Szechuan Vegetable Stir-Fry(recipes)
Seafood & Vegetable Stir-Fry(recipes)
Cavatelli and Vegetable Stir-Fry(recipes)
Beef & Vegetable Stir-Fry(recipes)
Vegetable Shrimp Stir-Fry(recipes)
Vegetable-Shrimp Stir-Fry(recipes)
Vegetable-Tofu Stir-Fry(recipes)
Stir-Fry Vegetable Pizza(recipes)

Artichoke-Vegetable Stir-Fry (recipes)




Yield: Makes 4 servings



Ingredients:



10whole baby artichokes*

1/4cup lemon juice

1teaspoon olive oil

2cups oyster mushrooms or shiitake mushrooms, sliced

1cup diagonally sliced celery

1cup diagonally sliced green onions

1/4cup fat-free reduced-sodium chicken broth**

2teaspoons dried thyme leaves, crushed

1teaspoon garlic salt

1/4teaspoon black pepper

2cups packed torn stemmed washed spinach

8ounces vermicelli or thin spaghetti, cooked according to package directions and drained

1teaspoon minced parsley









Preparation:





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:







Serving Size:







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