We made this for 11 people and had left-overs.
Serves 8-10
Preheat oven 400F (200C)
2 2/3 cups (650 g) long-grain white rice
6 cups (1,5 l) organic vegetable broth
2 pounds (900g) frozen artichoke hearts
1/2 cup (120 ml) olive oil
6 minced garlic cloves
1 bunch each: chopped parsley and chopped mint
black pepper to taste
zest of one organic lemon
1 organic lemon, tinkly sliced
1 organic lemon, tinkly sliced
1. Spread the rice into the bottom of a 9-by-13 inch (23 by 33 cm) baking dish
2. Heat the broth to a simmer over medium-high heat.
3. Add the artichokes and simmer for a few minutes.
4. Arrange the artichokes on the rice.
5. Stir into the broth: the olive oil, garlic, lemon zest and juice, half of the herbs.
6. Season with the black pepper to taste.
7. Pour the mixture over the rice and artichokes, cover the dish with foil, bake for 30 minutes.
8. Remove the foil and continue baking for 20 minutes or until the liquid is absorbed and the rice is tender and creamy.
9. Remove the dish from the oven.
10. Garnish with lemon slices and remaining parsley and mint.
-modified "Regional Italian Cuisine"
3. Add the artichokes and simmer for a few minutes.
4. Arrange the artichokes on the rice.
5. Stir into the broth: the olive oil, garlic, lemon zest and juice, half of the herbs.
6. Season with the black pepper to taste.
7. Pour the mixture over the rice and artichokes, cover the dish with foil, bake for 30 minutes.
8. Remove the foil and continue baking for 20 minutes or until the liquid is absorbed and the rice is tender and creamy.
9. Remove the dish from the oven.
10. Garnish with lemon slices and remaining parsley and mint.
-modified "Regional Italian Cuisine"
