Stuffed Artichokes
7 artichokes
Ingredients for Stuffed Rice
- ¼ cup olive oil
1 handful of currants – soaked in hot water
Salt
Ingredients for Cooking
- ½ cup olive oil
2 slices of lemon
Salt
For the rice stuffing: Place your rice pot on the stove. Add olive oil and heat it. Add the chopped onions to the heated pan and sauté until softened. Add the rice and sauté. Drain the currants. Add the currants, salt, pepper, granulated sugar, and water to the pot and mix. Cover the pot and let it cook. Once the rice has absorbed the water, remove from the heat, add allspice and dried mint, and mix.
To assemble: Fill the hollows of your artichoke hearts with the rice stuffing. Wrap two vine leaves around each artichoke, covering it completely, and gently fold the leaf ends downwards. Arrange the artichokes in a pot. Add olive oil, lemon slices, salt, and water, and cook over low heat for 40-45 minutes. Let the artichokes cool in the pot. Once cooled, transfer the artichokes to a serving dish and drizzle with olive oil before serving.
Note: To keep your artichokes white, you can soak them in water with flour and lemon juice.
