Guest guest Posted August 13, 2001 Report Share Posted August 13, 2001 * 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 Quote Link to comment Share on other sites More sharing options...
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