Makes 2 lunch-size servings
- 1 lemon
- 3 baby artichokes
- 2 tablespoons olive oil
- 6 spears asparagus, ends snapped off, stalks cut in 1″ lengths on the diagonal
- 1 cup small cauliflower florets
- 1 cup diced firm tofu
- 1/4 cup vegetable stock*
- 1 tablespoon za’atar
Squeeze 1/2 the lemon into a bowl of cool water. Pull off and discard the green outer leaves of each artichoke. When you come to the point where the leaves are tender and soft, half green and half yellow, use a sharp, heavy knife to cut off the top (green) portion and discard. Slice the stem level with the base. Quarter the artichokes lengthwise.
Remove any purplish inner leaves or any bits of fuzz. Toss the artichoke halves in lemon water.
Heat a large skillet over medium-high heat. Add the olive oil, asparagus, cauliflower, and tofu; remove the artichokes with a slotted spoon, pat dry, and add them to the skillet, too. Sauté for about 5 minutes, shaking the pan occasionally.
Add the stock and za’atar, and bring to a boil. Cover, lower the heat, and simmer gently until the vegetables are done to your liking. Spoon into shallow bowls, and squeeze with the remaining lemon half. Serve hot.
* Bon Appétit chefs use house-made stock in our kitchens. Home cooks may opt to high-quality canned vegetable broth or stock.