Ingredients

• 4 piece large fresh artichokes
• 2 piece lemon
• 1 piece medium onion
• 150 g short grain rice
• 120 ml olive oil
• 50 g pine nuts
• 1 bunch fresh dill
• 6 piece fresh mint
• 1 tsp sugar
• 1 tsp salt
• 1 pinch black pepper
• 400 ml water

Instructions

1. Prepare artichokes

   Cut off artichoke stems and top third of leaves using a sharp knife. Remove tough outer leaves by pulling them down and snapping off. Rub all cut surfaces immediately with half a lemon to prevent browning. Carefully hollow out the center and choke with a small spoon, leaving walls about 1cm thick. Do not damage the bottom or the artichoke will leak during cooking.

2. Make rice filling

   Finely dice the onion into 3mm pieces. Heat 60ml olive oil in a large pan over medium heat for 1 minute. Add onion and cook for 5-6 minutes until soft and translucent. Add rice and stir for 2-3 minutes until grains are coated and slightly toasted. Do not let the rice burn or stick to the bottom.

3. Add seasonings

   Add pine nuts to the rice mixture and stir for 1 minute until fragrant. Remove from heat and add finely chopped dill, mint, sugar, salt, and pepper. Mix well and let cool for 5 minutes until filling is warm but not hot. The herbs should be bright green and aromatic. Do not add hot filling to artichokes as it will cook unevenly.

4. Stuff artichokes

   Spoon the rice filling into each artichoke cavity, pressing gently to pack but not too tightly as rice will expand. Fill to just below the rim, leaving 5mm space at the top. Place artichokes upright in a heavy-bottomed pot that fits them snugly. Do not overstuff or the filling will overflow during cooking.

5. Add cooking liquid

   Squeeze juice from remaining 1.5 lemons and add to the pot around artichokes. Add remaining 60ml olive oil and 400ml water until liquid reaches halfway up the artichokes. Bring to a gentle boil over medium-high heat for 2-3 minutes. Do not let liquid boil vigorously or artichokes will break apart.

6. Simmer artichokes

   Reduce heat to low, cover pot with lid, and simmer for 45-50 minutes until artichoke leaves pull away easily and rice is tender. Check every 15 minutes and add hot water if needed to maintain liquid level. The artichokes should be fork-tender throughout. Do not uncover frequently as this releases steam and extends cooking time.

7. Cool and serve

   Turn off heat and let artichokes cool in the cooking liquid for 30 minutes. Carefully transfer to serving plates using a slotted spoon. Drizzle with a little cooking liquid and serve at room temperature. The filling should be fluffy and the artichoke leaves should separate easily. Do not serve hot as flavors need time to meld together.

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