Rice Stuffed Artichokes: Not Your Mama’s Vegetarian Recipes
BakeSpace is all about trying delicious recipes, meeting new friends and discovering hidden taste buds. And one of our members’ favorite pastimes is exploring different types of lifestyle diets. One of the more universal lifestyle diets is vegetarianism. Despite some common perceptions, cooking vegetarian doesn’t mean you have to cook without flavor. Quite the contrary…
Today’s Featured Recipe
by BakeSpace Member akmoni
Preparation Time: 10 minutes
Cooking Time: 30 minutes
1/2 to 1 Artichoke per person
Rice – boxed mix or your own
Seasoned Crushed Tomatoes
* Clean artichokes. Cut off stems and remove coarse thick leaves. Trim off the points on remaining leaves. Cut artichoke in half to reveal heart.
* Tear out the heart. Yes I am cruel; I just rip it out. Set the heart aside. Scoop out the fuzzy part and discard. Repeat process for the remaining chokes.
* Start your rice. Add a little bit of extra water or broth. Tear the hearts into small pieces and stir into the uncooked rice mixture.
* Place the artichoke halves in the rice so that they touch the bottom of the pan and are mostly covered with liquid. A skillet with lid works really well.
* Cook until rice and artichokes are tender and liquid is reduced. Keep an eye on the artichokes so that they do not overcook. Remove early if necessary.
* Place artichokes on an oven safe pan. Fill with rice. Top rice with ricotta and then panko. Broil until the panko is browned and the cheese is warm.
* Plate and serve with remaining rice and crushed tomatoes. Simple and easy.
* Now throw what you can in the dishwasher and curl up in front of the TV with a big bowl of comfort!