Whole fresh artichokes stuffed with a herbed rice filling of currants, apricots and walnuts — a labour of love best in artichoke season. Not everyday-light, but a wonderful occasional lunch.
Makes 8
Nutrition (per stuffed artichoke, estimated)
- Calories: ~320 kcal
- Protein: 6 g
- Fat: 14 g
- Carbohydrates: 42 g
- Fibre: 6 g
Estimated values.
Ingredients
- 8 fresh artichokes
- 2 lemons (zest of one goes into the filling)
- 1½ cups rice
- 5 tablespoons olive oil
- 1 onion, grated
- 1 cup grated tomato
- 2 tablespoons dried mint + 1 handful fresh mint, chopped
- 2 handfuls parsley, chopped
- 3 tablespoons currants
- 8 dried apricots, chopped small
- 6 whole walnuts
Method
- Trim the artichokes top and stem, remove outer leaves and the fuzzy choke; rub with lemon and hold in lemon water.
- Cook the onion and tomato in 2 tablespoons of the oil, stir in the rinsed rice, then all the filling ingredients and the lemon zest.
- Fill the artichoke centres and between the leaves generously.
- Arrange side by side in a pan, add water and the remaining oil, and cook gently until the rice is done; cool before serving.
Originally shared on our Instagram.