Aegean Style Stuffed Artichokes Recipe

“Stuffed artichokes are one of the most elegant olive oil dishes of the Aegean cuisine. Both their appearance and flavor make them stand out at the table.”

Ingredients

6 fresh artichokes
6 tablespoons Sadık Amca Extra Virgin Olive Oil
200 grams baldo rice
2 onions (finely chopped)
1 lemon
Half a bunch of fresh dill
Half a bunch of fresh mint
1 teaspoon sugar
1.5 teaspoons salt
Half a teaspoon of black pepper
1 cup hot water

Preparation

Prepare the artichokes: Trim the artichokes by removing… Trim the artichokes by removing the tough outer leaves and hard parts, then clean the inside. Immediately place them in lemon water to prevent discoloration.

Sauté the onion: Heat 3 tablespoons of extra virgin olive oil in a pan. Cook the onion over low heat for 8 minutes until softened. Let it cool.

Prepare the filling: Combine the rinsed 200 grams of baldo rice, dill, mint, 1 teaspoon sugar, 1.5 teaspoons salt, and half a teaspoon of black pepper with the cooled onion mixture.

Fill and arrange: Remove the artichokes from the lemon water. Fill each one halfway, without overfilling, as the rice will expand during cooking. Arrange them upright in the pot.

Cook: Combine the remaining 3 tablespoons of extra virgin olive oil, lemon juice, and 1 cup of hot water, then pour over the artichokes. Place a weight (such as a plate) on top. Cook over low heat with the lid closed for 40–45 minutes.

Rest and serve: Remove from the heat and let it rest for at least 20 minutes. Serve at room temperature or chilled.

Place the artichokes in lemon water immediately after cleaning them, as they discolor within minutes. Add the rice uncooked, since it will expand inside the artichokes while cooking. Do not pack the filling too tightly, or the artichokes may crack as the rice swells.

Preparation Time

minutes

Cooking Time

minutes

Servings

servings

Calories

≈ 420

kcal