Artichokes Stuffed With Rice And Saffron Dates
Saffron owes its medicinal properties to its richness in antioxidants, including some that are only found in it, such as crocetin and crocin.
At the end of October, the “red gold” is harvested, as saffron is known , a spice with an inimitable flavor and color. But it is also a real treasure for health due to its digestive, tonic and antioxidant virtues.
In this recipe it is the ideal condiment for rice and artichokes, another seasonal food.
Ingredients for 4 people
- 16 artichokes, sliced for stuffing
- 75g long or round grain rice
- 1 chopped onion
- 8 finely chopped dates
- 0.1 g (4 strands) of saffron
- 1 lemon and zest of an orange
- 3 tablespoons of extra virgin olive oil
- Salt
- 4 fresh mint leaves, minced
Preparation (20 ‘+ 35 minutes of cooking)
- The artichoke hearts are reserved in water with lemon. Leaves and stems are cooked in salted water for 15 minutes and separate a glass of this broth.
- Cook the hearts in the previous broth for 3 minutes and leave covered for another 30. Cook the rice with the reserved glass.
- The onion is browned, the dates are added and, after 2 minutes, the orange zest, the saffron and the cooked rice.
- Sauté another 2 or 3 minutes and garnish with mint. The artichokes are filled with this mixture, heated in the oven and served.
