Roasted Stuffed Artichokes with Mint Oil from 'The New Persian Kitchen'
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Category
Mains
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Cusine
American
What do you need?
How to make?
Ingredients
4 large artichokes
2 tablespoons olive oil
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/2 cup cooked long grain rice
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh mint leaves
2 tablespoons freshly squeezed lemon juice
For the Mint Oil:
1/4 cup extra virgin olive oil
Directions
Preheat the oven to 375°F . In a small bowl, combine the chopped mint leaves and extra virgin olive oil. Set aside. To make the mint oil, in a separate bowl, whisk together the lemon juice, chopped mint leaves, chopped parsley leaves, cooked rice, garlic, black pepper, sea salt and olive oil until well combined. Cut off the top third of each artichoke and discard it. Trim off any tough outer leaves and cut off the stem so that each artichoke can stand upright on its own. Using a spoon or melon baller, scoop out the fuzzy choke from each artichoke and discard it. Place the artichokes in a baking dish large enough to hold them snugly in one layer. Stuff each artichoke with some of the mint oil mixture and drizzle any remaining over them. Drizzle with some of the reserved mint-infused olive oil as well. Cover tightly with aluminum foil and bake for 40 minutes or until tender when pierced with a knife tip or.