Mediterranean Rice-Stuffed Artichokes

Name: Mediterranean Rice-Stuffed Artichokes
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 4 artichokes of Artichockes; 1 egg of Eggs; 150 gams of Rice; 50 gams of Parmesan Cheese; 50 gams of Peas; 30 gams of Butter; to taste of Paprika; to taste of Table Salt; to taste of Black Pepper

Mediterranean Rice-Stuffed Artichokes are a delicious vegetarian appetizer, perfect for using leftover rice from other dishes.

Recipe Mediterranean Rice-Stuffed Artichokes

Difficulty Easy
Preparation 15 minutes
Cooking 45 minutes
Servings for Serves 4

Rice-Stuffed Artichokes are a delicious vegetarian appetizer that is very simple to prepare, making them perfect for a dinner with friends or as a festive starter, especially for Easter. These Baked Artichokes with Rice are also ideal as a main course during a family lunch, in which case we recommend serving at least two Rice-Stuffed Artichokes per person.

These Baked Rice-Stuffed Artichokes are perfect for using up leftover rice from other dishes: you can stuff the Artichokes with any leftover Risotto, or prepare it specifically for the Stuffed Artichokes!

Before discovering How to Cook Rice-Stuffed Artichokes, we want to suggest other Tasty Stuffed Artichoke Recipes: try also the Baked Cheese-Stuffed Artichokes, Sicilian-Style Stuffed Artichokes, Sausage-Stuffed Artichokes, and Oven-Baked Stuffed Artichokes! And now here is the recipe for Rice-Stuffed Artichokes!

Ingredients for Serves 4

4 artichokes of Artichockes
1 egg of Eggs
150 gams of Rice
50 gams of Parmesan Cheese Grated
50 gams of Peas
30 gams of Butter
to taste of Paprika
to taste of Table Salt
to taste of Black Pepper

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Method

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To prepare Rice-Stuffed Artichokes, start by bringing a large pot of lightly salted water to boil. Meanwhile, proceed with cleaning the artichokes.
Remove the tough outer leaves, cut off the tips, and remove the stems. Gently spread them open with your hands, and using a melon baller or spoon, remove the fuzzy choke from the center to create a cavity for the stuffing.
As you clean each artichoke, add it to the boiling water and cook for about 8-10 minutes. Meanwhile, cook the rice in a separate pot of lightly salted water.
Once ready, drain the artichokes and place them upside down on a plate lined with paper towels to remove excess water.
Drain the rice, transfer it to a bowl and add peas, butter, egg, and grated Parmesan cheese. Mix well to combine all ingredients and use this mixture to stuff the artichokes.
Take a baking dish, lightly oil it, arrange the artichokes so they stand upright, and sprinkle with paprika and pepper.
Cover with aluminum foil and bake in a preheated oven at 190°C (375°F) for about 20 minutes. After this time, remove from the oven and serve your Rice-Stuffed Artichokes! Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

You can stuff the artichokes with any type of leftover rice, or as in this recipe, prepare the rice specifically for this dish and season it with your preferred ingredients. Feel free to experiment with different rice varieties and seasonings to suit your taste.

Tips

If you’re not familiar with cleaning artichokes, we recommend checking out our guide on ‘How to Clean Artichokes’ for detailed instructions. This step is crucial for properly preparing this dish.

Storage

Rice-Stuffed Artichokes are best enjoyed immediately after preparation. However, if you have leftovers, they can be stored in an airtight container in the refrigerator for up to one day.