Stuffed Artichokes with Rice

 

  • 4 artichokes
  • 1 lemon
  • 2 tablespoons of grated cheddar cheese

for rice

  • 1 cup of baldo rice
  • 1.5 cups of broth
  • 30 g butter
  • 1 carrot
  • 1 cup of boiled peas
  • 2 tablespoons of chopped dill
  • Salt


Dice the carrot and boil it. Clean the artichokes and soak them in salted water with lemon. Boil 2 glasses of water, salt, juice of half a lemon in a saucepan. When the water boils, boil the artichokes and put them in a glass bowl. For pilaf, fry the rice in butter. When the rice becomes transparent, add the broth and salt and cook until the rice absorbs the water. Add the carrots, peas and dill. Cover it with a paper towel and let it brew with the lid closed. Spread the rice over the artichokes. Sprinkle grated cheddar cheese on top and bake in the oven until the cheese melts. Garnish with finely chopped parsley and serve.

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