March through May is the season for artichoke and for me, Stuffed artichoke with butter dip.
Artichokes are such interesting things. We consider the artichoke a vegetable, even though it’s a thistle and more specifically, the part that we eat (and that most people ever see in the store) is actually a flower bud — and sometimes called a head.
In Sweden we usually eat artichoke bud boiled in salted water. Then we dip the leaves in salted butter and eat it by pulling the flesh from the leaves with our teeth. In Greece usually when we cook artichokes we only use the hart of the artichoke. We’ll find the heart deep inside at the core. Everything else is thrown away. Greece is famous for their stuffed vegetable like tomatoes, pepper, zucchini etc. I’m combining the Greek and the Swedish way to cook my artichokes. Stuffed artichoke and butter with salt on the side to dip the leaves and end we’ll have the hart. Nothing is thrown away.
- I like to do the stuffing with wholegrain rice but you can use white rice if you want to.
- Perfect for vegetarians and vegan ( just skip the butter dip) .
Once you have tried this recipe, you will love it
How to prep the artichokes.
Cut off the top of the artichoke.
Use your finger to gently pull open the center leaves of the artichokes. Pull out the inner tender yellow/pink artichoke leaves. Use a small metal spoon to scrape and scoop out all of the inner fuzzy choke.
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