Artichokes with wild rice seasoning

Stuffed with seasoned wild rice, these tender little artichoke hearts make a sophisticated starter or share platter.

  • 1 hr 55 mins cooking
  • Serves 4
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Artichokes with wild rice seasoning
  • 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


Artichokes with wild rice seasoning
  • 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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