4 artichokes
1 tablespoon lemon juice
2 1/2 tablespoons butter
2 tablespoons olive oil
to taste salt
1 large onion finely chopped
1 clove garlic finely minced
2 tablespoons fresh parsley finely chopped
2 tomatoes, peeled and seeded, diced
2 cups chicken broth
1 cup rice
black pepper to taste
1/2 cup grated Parmesan cheese
4 tablespoons chopped fresh cilantro
4 artichokes
1 tablespoon lemon juice
2 1/2 tablespoons butter
2 tablespoons olive oil
to taste salt
1 large onion finely chopped
1 clove garlic finely minced
2 tablespoons fresh parsley finely chopped
2 tomatoes, peeled and seeded, diced
2 cups chicken broth
1 cup rice
black pepper to taste
1/2 cup grated Parmesan cheese
4 tablespoons chopped fresh cilantro
In a large pot, bring 1 liter of water to a boil
Add the lemon juice
Add the artichokes and cook in boiling water for about 5 minutes
Drain, remove the leaves, and cut the artichoke bottom into pieces
Use the leaves serving them with one of the sauces.§In a skillet, heat 1 tablespoon of butter and olive oil
Add the onion and sauté for about 4 minutes, stirring constantly
Add the garlic, parsley, tomatoes, and 1/2 cup of chicken broth
Bring to a boil, then reduce the heat and simmer for 10 minutes
Remove from heat.§In another pot with a lid, melt the remaining 1/2 tablespoon of butter over low heat
Add the rice and cook, stirring constantly, for a few minutes
Add the tomato mixture, 1 cup of chicken broth, and black pepper
Bring to a boil, then reduce the heat, cover, and simmer for 10 minutes
Add the artichoke bottoms and stir carefully
Add the remaining 1/2 cup of chicken broth and cook covered until the rice is tender and the liquid has been absorbed, about 15 minutes
Add the grated Parmesan cheese and mix
Garnish with cilantro and serve immediately
Serves 8.
