ARTICHOKES ALLA ROMANA ALLA TURCA
Sep. 2nd, 2013 05:32 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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creative_cooksARTICHOKES ALLA ROMANA ALLA TURCA
1 hour, plus cooling time. Serves 10.
1/4 cup medium-grain rice, well washed
1 lemon
15 large artichokes
1 1/4 cups (300 milliliters) extra-virgin olive oil, plus more for drizzling
1 onion, very finely diced into 1/8-inch pieces
Salt and freshly ground pepper
12 to 15 cloves garlic, chopped or thinly sliced, divided
Leaves from one bunch parsley, chopped
1. Soak the rice in hot water for 30 minutes, then drain.
2. Meanwhile, peel the rind from the lemon into thumbnail-size pieces and halve the lemon, squeezing the juice into a bowl of water.
3. Prepare the artichoke: Peel, trim and clean the artichokes down to the bottoms; each bottom should be 3 to 4 inches in diameter. Cut each artichoke into 5 to 6 pieces (4 pieces if the bottoms are a little smaller). Hold the artichokes in the bowl of lemon water to prevent browning.
4. In a shallow pot, combine the olive oil and onion over medium-high heat until hot. Cook until the onion is softened, careful not to brown, about 5 minutes.
5. Stir in the rice and cook for a few minutes, then add the lemon rind. Add the artichoke bottoms and season with three-fourths teaspoon salt, or to taste. Reduce the heat and gently cook, covered, stirring occasionally to make sure every piece of artichoke cooks evenly until tender, 20 to 25 minutes. About halfway through cooking the artichokes, add half of the garlic.
6. When everything is cooked, remove from the heat, and stir in the parsley and the rest of the garlic. Season with freshly ground pepper and additional salt, if desired. Using a slotted spoon, transfer to a serving platter and cool to room temperature.
7. Before serving, drizzle over a little more olive oil.
Nutrition per serving: 367 calories; 6 g protein; 29 g carbohydrates; 16 g fiber; 28 g fat; 4 g saturated fat; 0 g cholesterol; 2 g sugar; 288 mg sodium
1 hour, plus cooling time. Serves 10.
1/4 cup medium-grain rice, well washed
1 lemon
15 large artichokes
1 1/4 cups (300 milliliters) extra-virgin olive oil, plus more for drizzling
1 onion, very finely diced into 1/8-inch pieces
Salt and freshly ground pepper
12 to 15 cloves garlic, chopped or thinly sliced, divided
Leaves from one bunch parsley, chopped
1. Soak the rice in hot water for 30 minutes, then drain.
2. Meanwhile, peel the rind from the lemon into thumbnail-size pieces and halve the lemon, squeezing the juice into a bowl of water.
3. Prepare the artichoke: Peel, trim and clean the artichokes down to the bottoms; each bottom should be 3 to 4 inches in diameter. Cut each artichoke into 5 to 6 pieces (4 pieces if the bottoms are a little smaller). Hold the artichokes in the bowl of lemon water to prevent browning.
4. In a shallow pot, combine the olive oil and onion over medium-high heat until hot. Cook until the onion is softened, careful not to brown, about 5 minutes.
5. Stir in the rice and cook for a few minutes, then add the lemon rind. Add the artichoke bottoms and season with three-fourths teaspoon salt, or to taste. Reduce the heat and gently cook, covered, stirring occasionally to make sure every piece of artichoke cooks evenly until tender, 20 to 25 minutes. About halfway through cooking the artichokes, add half of the garlic.
6. When everything is cooked, remove from the heat, and stir in the parsley and the rest of the garlic. Season with freshly ground pepper and additional salt, if desired. Using a slotted spoon, transfer to a serving platter and cool to room temperature.
7. Before serving, drizzle over a little more olive oil.
Nutrition per serving: 367 calories; 6 g protein; 29 g carbohydrates; 16 g fiber; 28 g fat; 4 g saturated fat; 0 g cholesterol; 2 g sugar; 288 mg sodium
