Artichoke Stir Fry

A vegetarian stir fry!  The artichokes and lemon give it a nice zing.  We're not vegetarians, but we try to make meatless meals several times a week.  Saves money, gets us extra helpings of vegetables, etc.

Artichoke Stir Fry

2 cups Broccoli flowerets
2 cups Cauliflower flowerets
1 medium Onion - sliced
3 tbsp. Oil
2 cups Zucchini - sliced
1 can Quartered artichoke hearts - reserve juice
1 cup Chicken broth (or vegetable broth)
1 tsp. Lemon zest
2 tbsp. Lemon juice
2 tsp. Basil
1/2 tsp. Pepper
1 tbsp. Cornstarch
4 cups Egg noodles - cooked according to package

 Mix cornstarch, artichoke juice, lemon juice, lemon zest, and spices in a small bowl. Set aside. Heat oil in a large pan over medium high. Add broccoli, cauliflower, onions, and sauté until crisp-tender. Move to edges of pan. Add zucchini and artichokes. Saute until zucchini starts to turn color. Move to the edges of the pan. Stir sauce and add to the center. Cook and stir until thickened and bubbly. Mix with veggies. Serve over noodles.