Wild Rice Stuffed Artichokes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
Olive Oil, 2 tbsp Kosher Salt, 1 tsp Pepper, black, .5 tsp Artichokes, fresh, 5 artichoke, medium Rice Wild or White Rice, 3 cup Lemon Juice, 1 cup
The time consuming part of the recipe is the cleaning of the artichoke itself.
So that's where we begin...
Clean and trim 5 artichokes. Clip/Trim points on leaves and cut the very tip of the Artichoke off, so it is flat. You also will need to cut the bottoms slightly so they can sit flat.
Take a grapefruit spoon or regular spoon and scoop out the choke (The thin fiberous "hair" center), it's not very tasty and it might make you choke.
After you have cleaned the artichokes, dump them into a bowl (large enough to fit all 5 artichokes) with enough water to cover them and a cup of lemon juice (so they don't turn brown).
While those sit in the water, prepare your rice. Follow their directions the way you usually would.
Once your rice is done and ready, take your artichokes out of the water and dry outside and inside with paper towel. Take each artichoke and kind of fan them out to get to the middle and open it up. (It will feel/seem like you are trying to see the middle of a rose)
Set the artichokes in a baking dish and sprinkle the inside and outside lightly with salt and black pepper.
Then scoop a half a cup of the rice mixture into each artichoke until they are to the top. Once they are filled, sprinkle a little olive oil over the tops of the artichokes and they will brown up nicely.
Let the stuffed artichokes cook 45 minutes to 1 hour OR until the artichokes bottoms are tender. (To tell this, stick a for or toothpick into the side at the very bottom and they should feel smooth or the fork should go in and come out smoothly.)
This dish is filling and yummy.It may take a little while to make, but you will not take long to eat them up!
So that's where we begin...
Clean and trim 5 artichokes. Clip/Trim points on leaves and cut the very tip of the Artichoke off, so it is flat. You also will need to cut the bottoms slightly so they can sit flat.
Take a grapefruit spoon or regular spoon and scoop out the choke (The thin fiberous "hair" center), it's not very tasty and it might make you choke.
After you have cleaned the artichokes, dump them into a bowl (large enough to fit all 5 artichokes) with enough water to cover them and a cup of lemon juice (so they don't turn brown).
While those sit in the water, prepare your rice. Follow their directions the way you usually would.
Once your rice is done and ready, take your artichokes out of the water and dry outside and inside with paper towel. Take each artichoke and kind of fan them out to get to the middle and open it up. (It will feel/seem like you are trying to see the middle of a rose)
Set the artichokes in a baking dish and sprinkle the inside and outside lightly with salt and black pepper.
Then scoop a half a cup of the rice mixture into each artichoke until they are to the top. Once they are filled, sprinkle a little olive oil over the tops of the artichokes and they will brown up nicely.
Let the stuffed artichokes cook 45 minutes to 1 hour OR until the artichokes bottoms are tender. (To tell this, stick a for or toothpick into the side at the very bottom and they should feel smooth or the fork should go in and come out smoothly.)
This dish is filling and yummy.It may take a little while to make, but you will not take long to eat them up!
Nutritional Info Amount Per Serving
- Calories: 240.6
- Total Fat: 6.5 g
- Cholesterol: 0.0 mg
- Sodium: 846.9 mg
- Total Carbs: 43.0 g
- Dietary Fiber: 9.0 g
- Protein: 8.0 g
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