While the flavour of this dish may be reminiscent of artichoke ala polita, the rice allows for a different texture while enriching its deliciousness.
Materials:
Large artichokes
One medium onion, finely chopped
One medium carrot, grated on a coarse grater
3/4 cup Long grain white rice
½ cup chopped fennel or dill
1/3 cup chopped parsley
1 cup extra virgin olive oil
juice of 2 lemons
chopped fennel or dill for garnish
Salt Pepper
Procedure
Step 1
Thaw the artichokes (if frozen), boil them for 3 minutes, and drain them. Save the water. Rub them inside and out with lemon so they don't turn black, and salt them.
Step 2
Sauté the onion and carrot in half the extra virgin olive oil until soft, and add the rice, fennel or dill, parsley, salt and pepper. Add half a cup of water and simmer them until they absorb the water.
Step 3
Fill the artichokes with the mixture and place them in a wide pot. If there is any filling left over, place it between the artichokes.
Step 4
Add a cup and a half of the water you saved and the rest of the extra virgin olive oil. Cover the pot and simmer the artichokes for 15-20 minutes until they soften and the rice is cooked. If necessary, add a little more water during cooking. Pour the rest of the lemon over the artichokes and serve sprinkled with some dill or fennel.
By Georgia Kofina. Translated by Paul Antonopoulos.
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