* Photos are indicative.
Step by Step Instructions
- Step 1: Prepare the artichokes. After you have peeled the artichokes, put them in boiling salted water and let them cook for 5 minutes. Remove from the saucepan and set aside.
- Step 2: Prepare the stuffing. Heat the olive oil in a small saucepan and add the onions, carrot, leek and olives. Sauté for 5 minutes, until they soften. Then mix in the rice and sauté for another 1-2 minutes, until translucent.
- Step 3: Pour in the wine and wait for 1 minute for the alcohol to evaporate. Add the salt, pepper, parsley and a little water. Mix the ingredients and let them cook for 5 minutes, until the rice turns to a pulp. Remove the saucepan from the heat and mix in the fennel and chervil.
- Step 4: Place the artichokes in a baking pan and stuff them with the rice. Pour a little water into the baking pan, cover it with aluminium foil and bake in a preheated oven at 180° C for 30-35 minutes, until the artichokes are tender and the rice is ready.
- Step 5: Remove the baking pan from the oven, sprinkle with the cheese and grill for 5-10 minutes until the cheese melts and gets golden brown.
- Step 6: No need to wait before serving.
Ingredient List
- 12 large artichokes (peeled)
- 12tbsp pearl rice
- 150g extra virgin, organic olive oil
- 4 spring onions (finely chopped)
- 1 carrot (grated)
- 1 leek (finely chopped)
- 100g white wine
- 1 lemon
- 100g Kalamata pitted olives (finely chopped)
- 1 bunch of chervil (finely chopped)
- 2tbsp parsley
- salt
- ground black pepper
- 1 bunch of fennel (finely chopped)
- 150g oil matured gruyere from Zakynthos island