Parmesan Rice Pilaf In Artichokes Recipe

Name: Parmesan Rice Pilaf In Artichokes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium artichokes; 1 teaspoon lemon juice; Vegetable cooking spray; 1 teaspoon olive oil; 1/3 cup minced onion; 2 tablespoons minced celery; 1 cup water; 1/2 cup basmati rice; 1/4 cup minced sun-dried tomatoes; 1 1/2 teaspoons dried Italian seasoning, divided; 1 tablespoon chopped ripe olives; 1/2 cup plain nonfat yogurt; 2 teaspoons all-purpose flour; 2 tablespoons grated Parmesan cheese

Servings: persons

4 medium artichokes
1 teaspoon lemon juice
Vegetable cooking spray
1 teaspoon olive oil
1/3 cup minced onion
2 tablespoons minced celery
1 cup water
1/2 cup basmati rice
1/4 cup minced sun-dried tomatoes
1 1/2 teaspoons dried Italian seasoning, divided
1 tablespoon chopped ripe olives
1/2 cup plain nonfat yogurt
2 teaspoons all-purpose flour
2 tablespoons grated Parmesan cheese

1
Wash artichokes by plunging up and down in cold water. Cut off stem ends, and trim about 1/2 inch from top of each artichoke. Remove any loose bottom leaves. With scissors, trim away about one-fourth of each outer leaf. Brush top and edges of leaves with lemon juice to prevent discoloration.
2
Place artichokes in a large Dutch oven; add water to depth of 1 inch. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until artichokes are almost tender. Spread leaves apart; scrape out the fuzzy thistle center (choke) with a spoon, and discard thistle. Set artichokes aside.
3
Coat a medium saucepan with cooking spray; add oil. Place over medium-high heat until hot. Add onion and celery; saute until tender. Add 1 cup water, rice, tomato, and 1 teaspoon Italian seasoning. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until rice is tender and liquid is absorbed. Stir in olives.
4
Spoon rice mixture into artichoke cavities. Combine yogurt and flour. Spoon over rice mixture. Sprinkle with cheese and remaining 1/2 teaspoon Italian seasoning. Arrange artichokes in a 13- x 9- x2-inch baking dish. Cover and bake at 350u00b0 for 20 minutes. Bake, uncovered, 5 additional minutes or until thoroughly heated.

166

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 4 medium artichokes, 1 teaspoon lemon juice, Vegetable cooking spray, 1 teaspoon olive oil, and more.

Yes, Parmesan Rice Pilaf In Artichokes 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.

That's it — enjoy your meal!

Parmesan Rice Pilaf In Artichokes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions