Stuffed Artichoke
Stuffed artichoke with rice.
Equipment
- 1 Big pot
- 1 electrical blender
Ingredients
- 4 Artichokes buds medium sized
- 1 Onion
- 250 ml Tomatoes passed
- 20 Spearmint leaves
- 200 g Rice wholegrain parboiled
- 100 ml Olive oil extra virgin
- 2 Bouillon cube chicken or vegetable cube
- 1 tsp Salt
- 1/2 tsp Pepper
Instructions
- 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. Rinse
- Add the onion, spearmint leaves and passed tomatoes in an electrical mini chopper.
- Rinse the rice and add the onion mixture, salt, pepper and 1/2 of the olive oil.
- Fill the artichokes with the rice mixture and put them in a casserole.
- Add water and cover 2/3 of the artichokes .then add the bouillon cubes, some passed tomato and remaining olive oil.
- Put a lid on the casserole. Let it boil for 15 minutes and turn down the heat to medium.
- Let it simmer for about 30 minutes.
- When the rice is soft and ready, serve the artichoke with the salted butter dip (butter with salt mixed together) on the side.
Notes
Βon appétit