A light and elegant vegetable pilaf from Aegean cuisine's beloved vegetable, in which artichoke is cooked in olive oil and added to rice pilaf. A recipe that adds elegance to the table both in appearance and taste, suited for guest tables.
Heat the olive oil in a pot and sauté the onion and carrot until softened.
Quarter the cleaned artichokes and add them to the pot, then add the lemon juice and sauté for 5 minutes.
Add the rinsed rice and sauté for 2 minutes, then add the hot water and salt and bring to a boil.
Once boiling, reduce to low heat, cover, and cook until the artichokes and rice have softened and the water is absorbed.
Remove from heat and let rest for 10 minutes; serve warm sprinkled with dill.
Important: While preparing the artichokes, dip the cut surfaces in lemon water, otherwise they will darken quickly. Contains no allergen.
If you use frozen artichokes, the preparation time is noticeably shorter — a practical alternative, even if not as aromatic as fresh.
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