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short grain rice cold water lemons salt flour artichokes scallions extra-virgin olive oil fresh dill sugar freshly ground black pepper onion fava beans carrot lemon wedges
Viewed: 26 - Published at: 5 years agoIngredients
- 13 cup short-grain rice
- 6 cups cold water
- 2 lemons
- 1 teaspoon coarse sea salt, plus more to taste
- 2 tablespoons all-purpose flour
- 12 baby artichokes
- 4 scallions, thinly sliced
- 13 cup extra-virgin olive oil
- 1/4 cup chopped fresh dill, plus more for garnish
- 3 teaspoons sugar
- Freshly ground black pepper to taste
- 1 large onion, peeled
- 1 pound fresh fava beans, shelled and skinned
- 1 large carrot, peeled and cut into 1/4-inch rounds
- Lemon wedges for garnish
Method
- Wash the rice in several changes of water; drain.
- Place in a small bowl and cover with very hot water.
- Set aside.
- In a large bowl, combine 6 cups cold water, the juice of 1 1/2 lemons, 1 teaspoon salt and the flour.
- Gently smack each artichoke on the edge of a hard surface to open up the leaves.
- Remove the tough outer leaves and cut off the spiky tips of the remaining ones.
- Cut off the stems so the artichokes will stand upright.
- Remove any hard surfaces around each base with a vegetable peeler.
- Spread open the inner leaves and use a melon baller to scoop out the choke in the center.
- Place the artichoke in the water mixture as you finish each one.
- Drain the rice and combine with the scallions, 2 tablespoons of the olive oil, the dill, 2 teaspoons of the sugar and salt and pepper to taste.
- Drain the artichokes and reserve 1/2 cup of the liquid.
- Spread open the artichoke leaves and stuff the cavity of each one with the filling.
- Place the onion in the center of a deep 9-inch nonreactive skillet with a tightly fitting lid or a round flameproof casserole with lid.
- Surround the onion with the artichokes, fava beans and carrots.
- In a small bowl, combine the remaining olive oil, the remaining sugar, the reserved 1/2 cup liquid and 2 tablespoons lemon juice and pour over the artichokes.
- Crumple and wet a 12-inch square piece of parchment paper and lay it directly over the artichokes.
- Top with an inverted, heatproof plate that just fits inside the pan.
- Place over medium-high heat and bring the liquid to a boil.
- Pour 1 cup of boiling water down the inside of the pan.
- Boil vigorously for 1 minute.
- Lower the heat, cover with a lid and cook slowly until the artichokes are very tender, about 40 minutes.
- Remove the pan from the heat and set aside, still covered, until the artichokes are completely cool, about 3 to 4 hours.
- Discard the onion.
- Using a slotted spoon, transfer the artichokes, favas and carrots to a shallow serving dish.
- Spoon some of the cooking juices over them, garnish with the dill and lemon wedges and serve.
