Stuffed Artichokes with a Turkish Twist

Ingredients

• 4 large artichokes 4 large artichokes
• 1 cup (200g) rice 1 cup (200g) rice
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 1/4 cup (60ml) lemon juice 1/4 cup (60ml) lemon juice
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh dill 2 tablespoons chopped fresh dill
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 58g, 3g
• Protein: 6g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Prepare the artichokes by removing the tough outer leaves and trimming the stems. Cut off the top third of each artichoke and use a spoon to remove the choke.
2. 2.
   In a large bowl, combine the rice, onion, garlic, olive oil, lemon juice, parsley, dill, cumin, paprika, salt, and pepper. Mix well to combine.
3. 3.
   Stuff the rice mixture into the cavity of each artichoke, pressing it firmly.
4. 4.
   Place the stuffed artichokes in a deep pot and pour the vegetable broth over them. The broth should cover the artichokes by about an inch.
5. 5.
   Bring the broth to a boil, then reduce the heat to low. Cover the pot and simmer for about 45 minutes to 1 hour, or until the artichokes are tender and the rice is cooked.
6. 6.
   Once cooked, remove the artichokes from the pot and let them cool slightly before serving.
7. 7.
   Serve the Stuffed Artichokes warm or at room temperature, drizzled with some of the cooking broth.

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.
• Rice — Rinse the rice thoroughly before using to remove excess starch and ensure a fluffy texture in the final dish.
• Lemon juice — Freshly squeezed lemon juice is recommended for the best flavor. Adjust the amount according to your taste preferences.
• Fresh herbs — Use fresh parsley and dill for the most vibrant flavors. If unavailable, you can substitute with dried herbs, but reduce the quantity by half.

Tips & Tricks

• To check if the artichokes are cooked, gently pull on one of the outer leaves. It should come off easily.
• Serve the Stuffed Artichokes with a dollop of yogurt or a squeeze of fresh lemon juice for an extra burst of flavor.
• Leftover Stuffed Artichokes can be refrigerated and enjoyed cold the next day as a refreshing salad.

Serving advice

Serve the Stuffed Artichokes as a main course accompanied by a fresh salad and crusty bread. Alternatively, they can be served as an appetizer or part of a mezze platter.

Presentation advice

Arrange the Stuffed Artichokes on a platter, drizzle them with some of the cooking broth, and garnish with a sprinkle of fresh herbs. The vibrant colors and enticing aroma will make them an eye-catching centerpiece.