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Mediterranean Stuffed Artichokes

4 - 6 Servings

Side Dish

Delicious and nutritious side dish with brown rice, pine nuts, apricots, and feta.

In this side dish, brown rice gets help from a supporting cast of crunchy pine nuts, high fibre apricots and savoury feta. This accompaniment also scores major points for presentation with the rice served from the heart of an artichoke.

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Ingredients

  • 4 to 6 artichokes

  • 2 tsp (10 mL) olive oil

  • 1 cup (250 mL) minced onion

  • 2 cloves garlic, minced

  • 1/2 tsp (2 mL) each: salt, pepper, ground cumin and oregano

  • 1-1/2 cups (375 mL) U.S. long grain brown rice

  • 1 tbsp (15 mL) wheat germ

  • 1/2 cup (125 mL) white wine

  • 2-1/2 cups (625 mL) low sodium vegetable broth

  • 1 each cinnamon stick and bay leaf

  • 1 cup (250 mL) toasted pine nuts

  • 1/2 cup (125 mL) chopped, dried apricots

  • 2 tsp (10 mL) lemon zest

  • 1/4 cup (50 mL) fresh minced parsley

  • 1/2 cup (125 mL) crumbled feta

Directions

Step 1


  • Trim artichoke, arrange each in a large saucepan and cover with salted water.

  • Bring to boil, cover and simmer until artichokes are tender when stem end is pierced with the tip of a knife, about 30 to 45 minutes (depending on size).

  • Place in colander stem end up and let cool enough to handle.

  • Pull off centremost leaf cluster.

  • Use a spoon to scoop out the fibrous choke, being cautious not to scoop out the tender heart underneath.

  • Let rest stem side up until ready to stuff.


Step 2


  • In a large skillet, heat oil over medium high heat.

  • Add onion; cook until translucent and tender, about 5 minutes.

  • Add garlic, salt, pepper, cumin and oregano.

  • Cook one minute. Add rice and wheat germ, stirring until completely coated with oil and begins to toast, about one minute.


Step 3


  • Stir in wine, broth, cinnamon stick and bay leaf.

  • Increase heat and bring mixture to a boil; cover and reduce heat to medium low just to simmer.

  • Cook, without stirring, until rice is tender and all liquid has been absorbed, about 45 minutes.

  • Stir in pine nuts, apricots, lemon zest and parsley.


Step 4


  • Arrange artichokes, stem side down, in a single layer on a baking dish.

  • Spoon rice mixture into artichokes and sprinkle with feta.

  • Bake in a 350 F (180 C) oven until heated through and cheese is melted, about 20 minutes.


Use the rice mixture on its own or as a stuffing for zucchini, bell peppers or portabello mushrooms.

Recipes by riceinfo.com

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