Artichokes With Wild Rice Stuffing Recipe

Name: Artichokes With Wild Rice Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 None fresh globe artichokes; 1 cup dry white wine; 1/2 cup olive oil; 2 tbsp lemon juice; 2 cloves garlic, crushed; 6 sprigs fresh thyme; None None FOR THE WILD RICE STUFFING; 1 cup wild rice/brown rice blend; 2 tbsp olive oil; 1 None onion, finely chopped; 2 cloves garlic, crushed; 1/2 cup drained roasted peppers, finely chopped; 1/4 cup finely chopped fresh oregano; 1/4 cup pine nuts, toasted; 2 tsp olive paste; 1 tbsp drained baby capers; 1/3 cup grated pecorino cheese; None None FOR THE ARUGULA SALAD; 1 None radicchio lettuce, torn; 2 cups arugula leaves; 1/2 cup firmly packed fresh flat-leaf parsley; 1 1/2 tbsp balsamic vinegar; 1/3 cup olive oil

Servings: persons

8 None fresh globe artichokes
1 cup dry white wine
1/2 cup olive oil
2 tbsp lemon juice
2 cloves garlic, crushed
6 sprigs fresh thyme
None None FOR THE WILD RICE STUFFING
1 cup wild rice/brown rice blend
2 tbsp olive oil
1 None onion, finely chopped
2 cloves garlic, crushed
1/2 cup drained roasted peppers, finely chopped
1/4 cup finely chopped fresh oregano
1/4 cup pine nuts, toasted
2 tsp olive paste
1 tbsp drained baby capers
1/3 cup grated pecorino cheese
None None FOR THE ARUGULA SALAD
1 None radicchio lettuce, torn
2 cups arugula leaves
1/2 cup firmly packed fresh flat-leaf parsley
1 1/2 tbsp balsamic vinegar
1/3 cup olive oil

1
Remove the tough outer leaves from the artichokes. Trim the tips of the remaining leaves. Pull away some inside leaves and scoop out the coarse center with a spoon. Peel the stem and trim to 2 inches.
2
Combine 1 1/2 cups water, wine, oil, lemon juice, garlic and thyme in a large saucepan; bring to a boil. Add the artichokes. Reduce the heat to low; simmer, covered, for about 20 mins or until tender. Drain the artichokes and discard the cooking liquid.
3
Meanwhile, for the wild rice stuffing, place the rice in a large saucepan of boiling water. Boil, uncovered, for about 35 mins or until tender, then drain. Rinse under cold water and drain again. Heat oil in a large saucepan on medium heat. Cook the onion and garlic, stirring, until soft. Stir in the rice and remaining ingredients.
4
Cut the artichokes in half lengthwise. Fill with wild rice stuffing.
5
Combine the torn radicchio leaves, arugula and parsley in a large bowl. Drizzle with combined vinegar and oil. Serve with artichokes with salad.

902

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 8 None fresh globe artichokes, 1 cup dry white wine, 1/2 cup olive oil, 2 tbsp lemon juice, and more.

Yes, Artichokes With Wild Rice Stuffing falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Artichokes With Wild Rice Stuffing

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