Ingredients Edit

Directions Edit

  1. Snap off and discard tough outer leaves from base of artichokes and trim stems.
  2. Cut off and discard top two-thirds of each artichoke; quarter heart and remove fuzzy choke inside.
  3. As each artichoke heart is prepared, immediately place quarters into a bowl of water with juice from lemon to prevent hearts from discoloring.
  4. Set aside until ready to add to rice.
  5. Heat olive oil over medium fire in a large heavy pot or dutch oven.
  6. Add rice to oil; cook, stirring constantly, until rice turns opaque.
  7. Add drained artichoke hearts to rice, then all remaining ingredients.
  8. Stir to mix, then bring to a boil.
  9. Reduce heat to low and cover.
  10. Let cook without stirring or uncovering for 20-25 minutes, until water is absorbed completely.
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