Indonesian Indian Stuffed Artichokes

Ingredients

In this Indonesian Indian adaptation of Enginar Dolmasi, the traditional Turkish dish, we infuse the artichokes with the vibrant flavors of Indonesian and Indian cuisines. The stuffing is enhanced with aromatic spices like cumin, turmeric, and coriander, giving it a unique twist. The dish is cooked to perfection, resulting in a delightful fusion of flavors that will transport you to the exotic lands of Indonesia and India. We alse have the original recipe for Enginar dolmasi, so you can check it out.

• 4 large artichokes 4 large artichokes
• 1 cup (200g) basmati rice 1 cup (200g) basmati rice
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 carrot, finely diced 1 carrot, finely diced
• 1 bell pepper, finely diced 1 bell pepper, finely diced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon chili powder (adjust to taste) 1 teaspoon chili powder (adjust to taste)
• Juice of 1 lemon Juice of 1 lemon
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 2g, 0g
• Carbohydrates (total, sugars): 55g, 4g
• Protein: 6g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Prepare the artichokes by removing the tough outer leaves and trimming the stems.
2. 2.
   Cut off the top of each artichoke and gently pry open the leaves to create a cavity.
3. 3.
   In a large pot of boiling water, cook the artichokes for about 15 minutes or until tender. Drain and set aside.
4. 4.
   In a separate pot, cook the basmati rice according to package instructions. Set aside.
5. 5.
   In a pan, heat some oil and sauté the onion and garlic until translucent.
6. 6.
   Add the carrot and bell pepper, and cook until they are tender.
7. 7.
   Stir in the cumin, turmeric, coriander, and chili powder. Cook for another minute.
8. 8.
   Add the cooked rice to the pan and mix well with the vegetables and spices.
9. 9.
   Season with salt and squeeze in the lemon juice. Mix until well combined.
10. 10.
    Stuff the rice mixture into the cavity of each artichoke, pressing it down gently.
11. 11.
    Place the stuffed artichokes in a baking dish and drizzle with olive oil.
12. 12.
    Bake in a preheated oven at 180°C (350°F) for 20-25 minutes or until the artichokes are tender and the stuffing is golden.
13. 13.
    Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Artichokes — When selecting artichokes, choose ones that are firm and have tightly closed leaves. To prevent discoloration, rub the cut surfaces with lemon juice.
• Basmati rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve fluffy grains.
• Cumin, turmeric, and coriander — Toasting these spices before adding them to the dish will enhance their flavors.

Tips & Tricks

• If you can't find fresh artichokes, you can use canned artichoke hearts instead. Just make sure to drain them well before stuffing.
• Feel free to add your favorite vegetables to the stuffing mixture, such as peas or corn, to add more color and flavor.
• For a spicier kick, add a pinch of cayenne pepper to the stuffing mixture.
• Serve the stuffed artichokes with a side of yogurt sauce or mint chutney for a refreshing contrast.
• Leftover stuffed artichokes can be refrigerated and enjoyed the next day. They can be eaten cold or reheated in the oven.

Serving advice

Serve the Indonesian Indian Stuffed Artichokes as a main course accompanied by a fresh salad or steamed vegetables. They can also be served as an appetizer or a side dish alongside grilled meats or curries.

Presentation advice

Arrange the stuffed artichokes on a platter, garnished with fresh cilantro leaves. Drizzle some olive oil over the top for a glossy finish. The vibrant colors of the artichokes and the aromatic stuffing will make for an enticing presentation.