RECIPE BY JOHNSONS WORLD KITCHEN
PREP TIME: 20 mins
COOK TIME: 30 mins
¼ cup olive oil
5 cloves garlic, minced
1 large onion or 2-3 small ones
1-litre vegetable stock
2 cups short-grain rice
1 punnet cherry tomatoes
1 red capsicum, cut into strips
1/2 green capsicum, cut into strips
1 cup peas
6 artichoke hearts (refer to note below)
½ cup kalamata olives
1 lemon plus lemon wedges, to garnish
Coriander, to garnish
Heat vegetable stock in a saucepan until simmering.
In a separate pan, heat oil and sauté the onion and garlic until translucent. Pour rice into pan and cook for 3 minutes, stirring continuously. Add the capsicums, artichoke hearts and tomatoes and cook for a further 3 minutes. Add hot stock to the pan and simmer for 20 minutes or until tender and the liquid has nearly been absorbed. Stir in the peas and olives. Continue cooking until the liquid has been absorbed and the rice is tender. If needed add extra stock.
Garnish with lemon wedges and coriander.
COOKING INSTRUCTIONS | FRESH ARTICHOKES
If opting to use fresh artichokes, add 40 minutes for preparation and cooking.
Remove the outer thick leaves from your artichokes and tough skin off the stem. Rub the artichoke heart with a lemon wedge to inhibit the enzymatic reaction which causes browning in cut artichokes.
Bring a large saucepan of water to boil and simmer the artichokes until tender, approximately 30 minutes. Your artichokes are cooked when tender enough for a knife to glide through. Using tongs or a slotted spoon, remove artichokes from boiling water and set in a colander until drained from excess water and cool enough to handle. Ensure all thick leaves are removed until all you have is the soft heart of your artichoke for this dish.
COOKING WITH CANNED ARTICHOKES
If using canned artichokes, open and drain the artichokes.