Stuffed vegetables and leaf rolls
Artichoke hearts are filled with a rice mixture of fresh peas and carrot, then gently simmered with lemon. This classic olive oil dish brings together spring vegetables and is a meat-free dish served cold, popular for afternoon and lunch tables.
Remove the tough outer leaves from the artichokes and trim the bottoms. Dip the cut surfaces in lemon water to keep them from darkening.
Sauté the rice, peas, carrot, and onion in olive oil for a few minutes. Add the sugar and salt.
Fill the artichokes with the rice mixture and arrange them in a saucepan. Add lemon juice and a little water, then cook over low heat until tender.
Remove the cooked artichokes from the heat and let them cool to room temperature. Then serve cold.
As you prepare the artichokes, keep the cut surfaces in lemon water to prevent them from darkening. A pinch of sugar in the cooking water balances the artichokes’ slightly bitter flavor.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.