An inspiring nature! After taking few pictures of the beautiful flowers and an amazing nature we went shopping for artichokes :). I was inspired to cook artichoke dish, a recipe from Eagan coast ...
Artichokes flower stuffed with riceIngredients
2 medium size whole artichokes
1 lemon
1 cup rice
1 cup diced white onions
1/4 cup pine nuts
1/3 cup golden raisins
1/3 cup ground walnuts
1/2 cup chopped fresh parsley
1/4 cup chopped fresh dill
1 tablespoon dried mint
1 tablespoon salt
1 teaspoon all spice
1 teaspoon black pepper
1 teaspoon sugar
1 teaspoon pomegranate molases
3/4 cup extra virgin olive oil
water
Directions
Wash the artichokes. Using a pair of kitchen sheers, trim off the tips of the leaves. Using your thumb gently separate the leaves. Pull out the purple tipped leaves from the centre and several surrounding yellow leaves until you reach the fuzzy choke. Using a small spoon, scoop out the choke until no fuzzy remnants remain. Then squeeze some lemon juice inside the cavity to keep it from oxidizing, or turning brown. Place artichokes in a dish half filled with water and squeeze more lemon juice to keep artichokes from oxidizing.
To make stuffing, place 1/2 cup olive oil and diced onions in a skillet over medium high heat until onions turn little golden. Add pine nuts and keep mixing until nuts are golden brown. Reduce the heat to medium, add rice and stir occasionally for 1 min. Add 1 cup water and let simmer for 1-2 minutes. remove the skillet from the heat. Add and mix well ; raisins, walnuts, parsley, dill, dried mint, salt, all spice, black pepper, sugar, pomegranate molasses.
To stuff the artichoke begin by placing 2-3 teaspoons of rice mixture into he cavity to prevent from leaves closing up over it. Using your hands fill each leaf with about 1 teaspoon full of rice mixture.
To cook the artichoke use a large deep pan. Place stuffed artichokes in the pan, and fill the pan with water to the half of the artichokes (2-3 inches of water). Drizzle each artichoke with remaining extra virgin olive oil. Cover with lid and bring to boil. Then lower the heat to medium low and cook, covered, for 1 hour, or until leaves are tender. Let cool. Transfer cooked artichokes to a large plate or shallow bowl. Serve in 5-15 minutes while warm, or keep refrigerated and serve it next day in a room temperature (remove from fridge 2 hours before serving). Serve with lemon and drizzle with parsley or dill and a bit extra virgin olive oil (optional)
Enjoy!