Greek Recipes
Sofia’s Greek Zakynthian Stuffed Artichoke Recipe
Sofia’s recipe of Stuffed Zakynthian Artichokes is shared by her daughter-in-law Kat of @mulberry_pomegranate. This recipe forms part of the rich culinary heritage that Sofia brought with her to Australia from her beloved Zakynthos. It is one of many of Sofia’s recipes that Kat has lovingly documented and shared on her blog “Mulberry Pomegranate”.
Kat is not only a wonderful cook herself, but she photographs and writes in a soothing, soulful way too! Pop on to her blog now and treat yourself to some Hellenic and Mediterranean dreaming!!!
Photography and recipe by Kat @mulberry_pomegranate
Sofia’s Greek Zakynthian Stuffed Artichoke Recipe
Ingredients
- 6 fresh artichokes
- 3 tbsp Carolina rice
- 3 tbsp Bonnet rice
- 3 tbsp white onion, finely chopped or grated
- 2 cloves garlic, finely chopped
- 3 tbsp fresh dill, finely chopped
- 1 wine glass Extra Virgin Olive Oil (EVOO)
- 1 kg fresh ripe tomatoes, grated
- ½ kg fresh broad beans, some podded and some small ones left in the pod
- Sea salt and freshly ground black pepper to taste
- Sofia's chili puree to taste
- 1 bowl of water with the juice of 1 lemon squeezed in for preparing the artichokes
Instructions
Preparing the Zakynthian StuffedArtichokes
-
Remove the hard outer leaves and stalks from the artichokes, so that their base is flat
-
Gently prise the artichoke open and remove some the inner leaves and the 'lint' at the choke, creating a cup for the rice
-
Place the prepared artichokes in the bowl of lemon water to stop them from going brown
-
In a separate bowl, mix the rice together with the onion, dill and garlic
-
Add a little of the grated tomato and some of the extra virgin olive oil
-
Add a little salt and pepper to taste
-
Remove the artichokes from the water and quickly dry
-
Fill the artichoke cups with the rice mixture
-
Add a little of the olive oil to a heavy based pot
-
Add a half of the broad beans
-
Place the filled artichokes in the pot, so that they sit upright and closely together
-
Place any remaining broad beans over the top of the artichokes
-
Add the grated tomato, the rest of the olive oil and a little more salt and pepper to taste - also add the chilli puree if using
-
Add a little water, so the tomato mixture comes up to the top of the artichokes
-
Cover and bring to a gentle simmer
-
Cook until the artichokes are tender and the rice is cooked (around 1 hour, depending on the size of the artichokes)
-
Note: All of the water should cook out, so that you are left with a thick, olive oil rich tomato sauce.
Serving the Zakynthian StuffedArtichokes
-
Serve stuffed artichokes with a crusty sour dough, a side dish of olives and a few pieces of Greek feta drizzled with olive oil
Kali Orexi!