Chifa-style Artichokes with Biži Rice


Chifa-style Artichokes with Biži Rice

Peruvian-inspired Artichokes with Fragrant Biži Rice

This recipe combines the flavors of Croatian artichokes with the vibrant and aromatic elements of Chifa cuisine, a fusion of Chinese and Peruvian flavors. The tender artichokes are paired with fragrant biži rice, creating a delightful and unique dish.

Jan Dec

30 minutes

30 minutes

1 hour

4 servings


Vegetarian, Vegan, Gluten-free, Dairy-free, Nut-free


Paleo, Keto, Low-carb, High-protein, Mediterranean


In this Chifa-style adaptation, the original Croatian dish of artičoke s bižima is transformed by incorporating Chifa cuisine elements. The artichokes are marinated in a zesty blend of soy sauce, ginger, garlic, and lime juice, adding a tangy and aromatic twist to the dish. Additionally, the traditional Croatian biži rice is replaced with Peruvian biži rice, which is infused with cumin, turmeric, and cilantro, giving it a vibrant and fragrant profile. We alse have the original recipe for Artičoke s bižima, so you can check it out.


  • Calories (kcal / KJ): 250 kcal / 1046 KJ
  • Fat (total, saturated): 4g, 0.5g
  • Carbohydrates (total, sugars): 50g, 5g
  • Protein: 6g
  • Fiber: 8g
  • Salt: 1g


  1. 1.
    Prepare the artichokes by removing the tough outer leaves and trimming the stems. Cut off the top third of each artichoke and trim the remaining leaves.
  2. 2.
    In a large pot of boiling water, cook the artichokes until tender, about 20-30 minutes. Drain and set aside.
  3. 3.
    In a small bowl, whisk together the soy sauce, grated ginger, minced garlic, and lime juice. Place the cooked artichokes in a shallow dish and pour the marinade over them. Let them marinate for at least 30 minutes.
  4. 4.
    Meanwhile, rinse the biži rice under cold water until the water runs clear. In a separate pot, heat the vegetable oil over medium heat. Add the chopped onion, carrot, and red bell pepper, and sauté until softened.
  5. 5.
    Add the biži rice to the pot and stir to coat it with the vegetables. Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover, and simmer for about 20 minutes, or until the rice is tender and the liquid is absorbed.
  6. 6.
    Stir in the ground cumin, ground turmeric, and chopped cilantro. Season with salt and pepper to taste.
  7. 7.
    Serve the marinated artichokes on a bed of fragrant biži rice, garnished with additional cilantro if desired.

Treat your ingredients with care...

  • Artichokes — Make sure to remove the tough outer leaves and trim the stems before cooking.
  • Biži rice — Rinse the rice thoroughly under cold water to remove excess starch before cooking.
  • Soy sauce — Use low-sodium soy sauce if you prefer a less salty flavor.
  • Cumin and turmeric — Toasting the ground cumin and turmeric in a dry pan before adding them to the rice will enhance their flavors.
  • Cilantro — If you're not a fan of cilantro, you can substitute it with parsley for a milder herb flavor.

Tips & Tricks

  • To check if the artichokes are cooked, insert a knife into the base. It should go in easily.
  • For a more pronounced ginger flavor, grate the ginger just before adding it to the marinade.
  • If you prefer a spicier rice, add a pinch of cayenne pepper or chili flakes to the vegetable mixture.
  • Feel free to add other vegetables to the rice, such as peas or corn, for added color and texture.
  • Serve the dish with a squeeze of fresh lime juice for an extra burst of citrus flavor.

Serving advice

Serve the Chifa-style artichokes with biži rice as a main course, accompanied by a fresh green salad or steamed vegetables. Garnish with additional cilantro for a pop of color.

Presentation advice

Arrange the marinated artichokes on top of the fragrant biži rice, drizzling any remaining marinade over the dish. Sprinkle with chopped cilantro and serve on a large platter for a visually appealing presentation.