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Veggie Life, Autumn 2001: Baked Artichokes with Green Rice

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* Exported from MasterCook *

 

Baked Artichokes with Green Rice

 

Recipe By :Veggie Life, Autumn 2001, Rosemary Furfaro

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes Rice

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 small zucchini, diced -- (about 3/4 cup)

1 cup cooked short-grain rice such as brown,

pearl, or sushi

1 egg -- beaten

salt and black pepper, to taste

2 cups packed fresh spinach leaves

1/2 cup each: packed fresh basil leaves, parsley

leaves, and chopped dill

3 scallions, chopped

2 cloves garlic -- peeled

1/4 cup extra-virgin olive oil

juice of 1 lemon

1 1/2 teaspoons capers -- drained

1 lemon, halved

3 very large artichokes

1 lemon, thinly sliced

4 whole cloves peeled garlic

3/4 cup water, more if necessary

 

In a heavy-bottomed skillet over medium heat, saute zucchini in 1 teaspoon of

the olive oil until golden, about 3 minutes. Remove skillet from heat and stir

in rice, egg, salt, and pepper.

 

In a food processor, combine spinach, basil, parsley, dill, scallions, 2 cloves

garlic, and 2 tablespoons oil. Process, scraping down sides as needed, until

smooth, about 30 seconds. Stir 2 tablespoons puree into rice mixture. Transfer

remaining puree to a small bowl and whisk in lemon juice. Add capers and set

aside.

 

Preheat oven to 350 degrees. Fill a large mixing bowl with water, squeeze juice

from halved lemon into water and plop halves in, as well. Cut about

1-1/2-inches from the top of each artichoke. Remove stems, so artichokes stand

upright. Using scissors, snip tips from each leaf and place each artichoke in

lemon-water.

 

Working with one artichoke at a time, use a spoon to remove and discard the

thorny 'choke'. Lightly salt the cavity and fill each artichoke with 1/3 of the

stuffing.

 

Place artichokes in an 8 to 9-inch square baking dish. (They should fit

snugly.) Drizzle remaining olive oil over top. Add lemon slices and 4 whole

garlic cloves to dish, and pour water into bottom of dish. Cover tightly with

foil and bake for 1 1/2-hours. Remove foil. If pan juices have evaporated, add

more water. Bake, uncovered, for 30 to 40 minutes. Artichokes are done when

centers can be pierced with a skewer and outer leaves are easily removed. To

serve, halve artichokes from top, through stem.

 

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 122 Calories; 10g Fat (68.4% calories

from fat); 3g Protein; 7g Carbohydrate; 3g Dietary Fiber; 31mg Cholesterol; 76mg

Sodium. Exchanges: 0 Lean Meat; 1 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

 

 

 

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