5 large artichokes
5 tsp rice, washed, drained
1 small onion, chopped
2 tbsp dill, chopped (half to be used after cooking)
1 tbsp sugar
50 ml extra virgin olive oil (half for cooking, half for after cooking)
3/4 cup + 3/4 cup hot water
How to prepare Artichokes:
Trim the base of the stem (picture
). Break off all the dark leaves (don't throw away, see below) until you are left with just the light coloured, tender leaves in the center (picture
). Scoop out the light green leaves with teaspoon and discard, then rub with lemon to prevent
from getting dark (picture
). Clean off the bottom part with a knife (picture
). Now, the artichoke is trimmed. Leave in the water & lemon juice mixture to prevent discoloration.
Saute the onion with olive oil in a pot. Add the rice, salt and sugar, and cook for a few minutes over medium heat. Pour 3/4 cup of hot water in it, stir and cover. Turn the heat down to low, cook until the rice is soft, add dill and toss.
Place the artichokes in a shallow pan, fill them with the rice equally. Pour 3/4 cup of hot water into the pan from the side, cover the lid. Cook until artichokes are fork tender over medium-low heat. If necessary add little by little more hot water.
Arrange them on a service plate, pour the remaining half of the olive oil over and sprinkle some chopped dill on top. Serve at room temperature or chilled.
- Sultan's Pleasure
, Carrot Salad
and Cherry Jello Dessert
Don't throw out the leaves. They are very delicious, light coloured and crunchy. It's not much but you'll enjoy having them. My mum used to prepare this sauce in a small bowl before starting to prepare the Artichokes above.
Extra virgin olive oil
Throw out the first 2 line of the leaves, then after breaking every leaf, dip the white root part of the leaf in the sauce. It is only one delicious bite. I hope you will enjoy it like my mum and I did :)
Labels: Olive Oil Dishes