Recipes with artichokes are perfect if you want to look after your weight and health. We'll share with you 3 interesting recipes to make delicious artichokes stuffed with rice. Get ready to enjoy!
Would you like to learn how to prepare delicious artichokes stuffed with rice? If you’re looking for a healthy, low-calorie, nutrient-filled recipe, you can’t miss the three options we’ll share with you below.
As you may have heard, artichokes are vegetables with many interesting benefits. Not only do they have diuretic properties, but they’re also rich in fiber and help regulate digestion. In addition, they’re low in calories and are an important source of vitamins, minerals, and antioxidants.
3 recipes to prepare artichokes stuffed with rice
There are several ways to prepare artichokes stuffed with rice for the whole family using healthy ingredients. Although the amount of calories can vary from one recipe to another, in general, their caloric content is low. What’s more, they can be added to diets aimed at losing weight. So, are you ready to give them a try?
1. Artichokes stuffed with curried rice
With these delicious artichokes filled with curried rice you can offer your family a lunch rich in B vitamins, calcium, sodium, and potassium. In addition, thanks to its content of complex carbohydrates, it’s also high in energy.
Artichokes stuffed with rice are an ideal way to vary your daily diet. Besides, you can enjoy them at lunch or dinner. And, they’re very nutritious!
Preparation
To begin with, clean and cut the artichokes, and cook them in water with a splash of lemon and salt for 30 minutes.
Then, cut the carrot, onion, garlic, bell pepper, and asparagus to make the filling.
Separately, in a frying pan, add the olive oil and pour in the chopped vegetables. Leave for approximately 15 minutes.
Then, add the rice and stir everything so that it cooks with the vegetables. Add the teaspoon of curry powder and sufficient water (2 times the amount of rice).
Then, leave everything in the frying pan for 20 minutes at medium heat.
Add salt and a bit of pepper to adjust the flavor.
Then, stuff the artichokes.
Beat one egg and put it on top of the filling. To finish, add some grated cheese and put it in the oven for 30 minutes, at a temperature of 400ºF.
2. Artichokes stuffed with brown rice and ricotta
This version of the artichokes stuffed with rice is one of the most special. Since it contains brown rice, it provides more fiber and is very beneficial to digestion. Therefore, it can be prepared both at lunch and dinner.
For this recipe to be perfect, it’s important to know how to choose your artichokes. That’s why, when buying them at the market, choose the most tender and closed ones. These characteristics are a clear indicator of their freshness and good condition.
1/2 cup cooked rice with onions and garlic (100 g)
1 egg
Breadcrumbs
Enjoy some delicious artichokes stuffed with rice with a special touch, thanks to the carrot. The soy sauce enhances the flavor even more.
Preparation
First, boil the artichokes in water until they’re tender.
Next, mash the rice and stir it with the carrot and soy sauce.
When the mixture is ready, open the cooked artichokes, removing the most tender leaves.
Then, stuff the artichokes and dip them in a mixture of egg and breadcrumbs.
Fry them in hot oil until they’re golden.
To finish, if you wish, serve them with mayonnaise or peanut sauce.
In short…
Thanks to the versatility of artichokes, you can make a variety of recipes to share with your family. The best thing is that you can make all sorts of rice variations to fill them with – the possibilities are endless! So, what are you waiting for?!
Valussi, M. (2012). Functional foods with digestion-enhancing properties. International Journal of Food Sciences and Nutrition, 63(SUPPL. 1), 82–89. https://doi.org/10.3109/09637486.2011.627841
Salem, M. B., Affes, H., Ksouda, K., Dhouibi, R., Sahnoun, Z., Hammami, S., & Zeghal, K. M. (2015, December 1). Pharmacological Studies of Artichoke Leaf Extract and Their Health Benefits. Plant Foods for Human Nutrition. Springer New York LLC. https://doi.org/10.1007/s11130-015-0503-8
Ceccarelli, N., Curadi, M., Picciarelli, P., Martelloni, L., Sbrana, C., & Giovannetti, M. (2010, December). Globe artichoke as a functional food. Mediterranean Journal of Nutrition and Metabolism. https://doi.org/10.1007/s12349-010-0021-z
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