Rice Stuffed Artichokes with Lemon Sauce
Elevate your dinner table with these elegant Rice Stuffed Artichokes with Lemon Sauce! This Mediterranean-inspired recipe combines tender baked artichokes with a savory stuffing of fluffy white rice, aromatic garlic, fresh parsley, dill, and a hint of lemon zest, all enriched with grated Parmesan cheese. The stuffing is perfectly nestled within the artichokes after a careful trimming and steaming process, making each bite a burst of flavor. A luscious, tangy lemon butter sauce ties it all together, adding a silky finish that complements the hearty vegetable base. Perfect for special occasions or a gourmet twist on everyday meals, this dish is as visually stunning as it is delicious. With step-by-step directions and approachable ingredients, it’s an ideal choice for bringing sophistication to your kitchen.
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Recipe Information
Ingredients
- 4 Large artichokes
- 3 tablespoons Olive oil
- 1 Yellow onion, finely chopped
- 3 Garlic cloves, minced
- 2 cups Cooked white rice
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh dill, chopped
- 1 teaspoon Lemon zest
- 1 cup Parmesan cheese, grated
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 cups Vegetable broth
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 3 tablespoons Lemon juice
- 1 cup Water
Instructions
Trim the artichokes by cutting off the stems so they can sit flat. Remove the small, tough outer leaves and cut about 1 inch from the top of each artichoke. Use scissors to snip off the sharp tips of the remaining leaves.
Place the artichokes in a large pot of boiling salted water. Cover and boil for 15–20 minutes, or until the leaves pull away easily but the artichokes are not overly soft. Drain and let cool slightly.
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another 1–2 minutes.
Stir in the cooked rice, parsley, dill, lemon zest, Parmesan cheese, salt, and black pepper. Mix until the ingredients are evenly combined. Remove from heat.
Pull the leaves of the artichokes open to create space for the stuffing. Use a spoon to scoop out the fuzzy choke in the center, leaving the edible heart intact.
Stuff each artichoke with the rice mixture, pressing it gently to secure it.
Place the stuffed artichokes in a baking dish. Pour the vegetable broth into the dish around the artichokes to help keep them moist during baking.
Cover the baking dish with foil and bake for 30–35 minutes. Remove the foil and bake for another 10 minutes until the tops are lightly browned.
While the artichokes are baking, prepare the lemon sauce. In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute, whisking constantly.
Gradually add the water and lemon juice to the saucepan, whisking to prevent lumps. Continue whisking until the sauce thickens, about 2–3 minutes. Remove from heat.
Serve the rice-stuffed artichokes hot, drizzled with the lemon sauce. Enjoy!
Nutrition Facts
Calories |
1866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.2 g | 123% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 4958 mg | 216% | |
| Total Carbohydrate | 200.8 g | 73% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 16.7 g | ||
| Protein | 69.1 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1296 mg | 100% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 3206 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
