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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

Rice and herbs stuffed artichokes

  • Cooking
  • 4
Spring artichokes stuffed with rice, herbs and a bit of spicy, oil matured gruyère cheese from Zakynthos island. The most delicious mezé you have ever tried!
Product Qty
Organic whole Kalamata olives "Gaea" 150g
Aged Graviera in red wine, from Crete "Bliss Point" 125g
«Karolina» medium grain white rice from Macedonia "Agrifarm Premium Products" 500g
Black pepper in grinder from Attica "Kollectiva" 70g
Sea Salt in test tube from Attica "Kollectiva" 70g
Extra virgin olive oil «One & Olive» from Messinia "Olive Ergo Anagnostopoulos" 750ml
"Ktima Biblia Chora" Regional white wine of Pangeon 750ml
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