RICE STUFFED ARTICHOKES - SIMPLE AND EASY

 

  • Cooking Time: 30 minutes
  • Servings: 1-2
  • Preparation Time: 10 minutes

Ingredients

  • 1/2 to 1 Artichoke per person
  • Rice - boxed mix or your own
  • Ricotta Cheese
  • Seasoned Panko
  • Seasoned Crushed Tomatoes

Directions

  • Clean artichokes. Cut off stems and remove coarse thick leaves. Trim off the points on the 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. Do this with 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 in 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!

Notes

It was misting outside so thus I required comfort food. Bonus, this one is super easy and quick too. Perfect for evenings when all you want to do is curl up with a blanket on the couch.

Website Credit: http://alaskandermishinthekitch.blogspot.com/2009/06/liquid-sunshine.html

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