Rice with artichokes and saffron crocus (4 servings)

Preparation: 15 minutes
Cooking time: 40 minutes

4 big artichokes
280 gr rice
1/2 cup chopped celery
1 carrot
1 large onion
1 lemon
600 ml vegetable stock
5 tbs olive oil
100 ml white wine
3 tbs parmesan cheese
20 threads of saffron crocus dissolved in warm water
Salt to taste

Preparation Method
- Wash the artichokes. Take off all the leaves and cut their stem. Put them in a ball with cold water and the juice of the lemon. In a sauce pan boil salted water and put in the artichokes. Boil them until they soften, be careful not to overcook them. Wait until they reach room temperature.
- Prepare the rice. Chop the carrot, onion and celery and lightly cook them in a low temperature with 2 tbs of olive oil. Add the rice and cook until lightly brown. Pour in the white wine and leave on fire until there is no liquid left in the sauce pan. Then, pour in the hot vegetable stock, and simmer for another 15 minutes. Add the saffron crocus, salt, 2 tbs of olive oil and cook until there is no liquid left.
- Put the cooked rice on the artichokes and then put them in the oven for 5 minutes on 180 c.

Serve hot.


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