Artichokes stuffed with Carolina Serron

2024-04-23 12:17:04

A homemade technique to keep the yalanji artichokes “in their oil” and with a lemony and fine taste.

Materials

Portions: 4

• the hearts of 12 medium artichokes (as soon as we clean them, we put them in a bowl with lemon water so that they don’t turn black)
• the white and tender green part of 7-8 spring onions, finely chopped
• 300 gr. dry onions, grated on the coarse part of the grater and drained
• 10 tsp. soup Carolina rice
• 1/2 bunch dill, chopped (without the thick stems)
• 3 tsp. Tbsp fresh mint leaves, chopped (or 1 1⁄2 Tbsp dry, grated)
• the juice of 1 large lemon (we increase the quantity, depending on our taste)
• 1 tsp. sweet (short), sugar
• 250 ml olive oil
• salt, freshly ground pepper

Procedure

To make artichokes stuffed with Carolina Serrano, first mix, in a bowl, the fresh and dry onions with the rice, dill, mint, lemon juice, sugar and salt and pepper.

Fill the artichokes with the mixture.

Then, we arrange them in our widest pot, so that it fits snugly, in a single layer.

Pour over the olive oil.

Pour enough water to cover only the artichokes and not the rice. (We pour it little by little at one end of the pot).

We cover them with oil paper and cover them with a plate so that they do not move and empty during cooking.

Cook on medium heat for about 45-50 minutes, until the artichokes soften and the rice puffs up and the food remains with its oil.

Remove from the fire.

Let the stuffed artichokes cool a little and become lukewarm and serve.

Secrets

Don’t skimp on the dry onion. The more, the better and sweeter the taste. Be careful with the water, don’t pour it over the artichokes with rice, but let it “lick” the side of the pot little by little. So the rice becomes like steamed, soft and fluffy, without sticking.

Source: Gastronomos