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Ingredients (for 4 people)
300 grams rice
3 artichokes
1 litre broth (you can use instant bouillon or prepare homemade broth with 1 litre of water, half a carrot, half an onion, half a celery stem, a handful of parsley and a clove of garlic)
2 tablespoons of olive oil
salt
2 tablespoons of lemon juice
Directions
Remove outer leaves from fresh artichokes and chop off sharp edges, quarter artichokes and soak in water with lemon juice. Heat broth (instant bouillon will work fine, but if you prefer you can make broth yourself by mincing half a carrot, half an onion, half a celery stem, a handful of parsley and a clove of garlic and making them boil together in a litre of water with salt and a tablespoon of olive oil for half an hour).
Chop a handful of parsley and put half of it into a sauce pan. Add two tablespoons of olive oil and drained artichokes. Mix and cook over low heat, adding a little broth. After about ten minutes, add rice. Let it brown slightly for a few minutes and then add hot broth every few minutes as needed. Stir occasionally until rice is cooked. Serve topped with parsley.
300 grams rice
3 artichokes
1 litre broth (you can use instant bouillon or prepare homemade broth with 1 litre of water, half a carrot, half an onion, half a celery stem, a handful of parsley and a clove of garlic)
2 tablespoons of olive oil
salt
2 tablespoons of lemon juice
Directions
Remove outer leaves from fresh artichokes and chop off sharp edges, quarter artichokes and soak in water with lemon juice. Heat broth (instant bouillon will work fine, but if you prefer you can make broth yourself by mincing half a carrot, half an onion, half a celery stem, a handful of parsley and a clove of garlic and making them boil together in a litre of water with salt and a tablespoon of olive oil for half an hour).
Chop a handful of parsley and put half of it into a sauce pan. Add two tablespoons of olive oil and drained artichokes. Mix and cook over low heat, adding a little broth. After about ten minutes, add rice. Let it brown slightly for a few minutes and then add hot broth every few minutes as needed. Stir occasionally until rice is cooked. Serve topped with parsley.
