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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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