Name: Artichokes with wild rice seasoning
Cook time: 115 min
Total time: 115 min
Yield: 4
Ingredients: 8 fresh globe artichokes; 1 1/2 cup (375ml) water; 1 cup (250ml) dry white wine; 1/2 cup (125ml) olive oil; 2 tablespoon lemon juice; 2 clove garlic, crushed; 6 sprigs fresh thyme; 1 cup (200g) wild rice/brown rice blend; 2 tablespoon olive oil; 1 brown onion (150g), chopped finely; 2 clove garlic, crushed; 1/2 cup (70g) drained sun-dried capsicums, chopped finely; 1/3 cup finely chopped fresh oregano; 1/4 cup (40g) pine nuts, toasted; 2 teaspoon olive paste; 1 tablespoon drained baby capers; 1/3 cup (25g) grated romano cheese; Rocket salad; 1 radicchio lettuce; 50 gram rocket leaves; 1 cup firmly packed fresh flat-leaf parsley; 1 1/2 tablespoon balsamic vinegar; 1/3 cup olive oil

Ingredients

8 fresh globe artichokes

1 1/2 cup (375ml) water

1 cup (250ml) dry white wine

1/2 cup (125ml) olive oil

2 tablespoon lemon juice

2 clove garlic, crushed

6 sprigs fresh thyme

1 cup (200g) wild rice/brown rice blend

2 tablespoon olive oil

1 brown onion (150g), chopped finely

2 clove garlic, crushed

1/2 cup (70g) drained sun-dried capsicums, chopped finely

1/3 cup finely chopped fresh oregano

1/4 cup (40g) pine nuts, toasted

2 teaspoon olive paste

1 tablespoon drained baby capers

1/3 cup (25g) grated romano cheese

Rocket salad

1 radicchio lettuce

50 gram rocket leaves

1 cup firmly packed fresh flat-leaf parsley

1 1/2 tablespoon balsamic vinegar

1/3 cup olive oil

Method

1.Remove tough outer leaves from artichokes; trim tips of remaining leaves. Pull away some inside leaves; scoop out coarse centre with spoon. Peel stem; trim to 5cm.

2.Combine the water, wine, oil, juice, garlic and thyme in large saucepan; bring to a boil. Add artichokes; reduce heat. Simmer, covered, about 20 minutes or until tender. Drain artichokes; discard cooking liquid.

3.Meanwhile make the wild rice seasoning; place rice in large saucepan of boiling water. Boil, uncovered, about 35 minutes or until tender; drain. Rinse under cold water; drain. Heat oil in large saucepan; cook onion and garlic, stirring, until soft. Stir in rice and remaining ingredients.

4.Cut artichokes in half lengthways; fill with wild rice seasoning.

5.Combine torn radicchio leaves, rocket and parsley in large bowl; drizzle with combined vinegar and oil. Serve with rocket salad.

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Ingredients

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