History and Origin of Artichokes Stuffed with Rice and Lemon Sauce
The artichoke is a plant that has been appreciated in Mediterranean cuisine since ancient times, especially in regions like Italy, Spain, and France. Its cultivation dates back to Roman times, where it was considered a delicacy and a symbol of culinary sophistication. In Latin America, the artichoke has been adapted into various preparations thanks to European influence during the colonial era.
This recipe for artichokes stuffed with rice and lemon sauce combines simple and healthy ingredients to create a dish full of flavor and texture. In different Latin American countries, the artichoke is known by similar names such as "alcaucil" in Mexico and some countries in the Southern Cone, and "alcachofa" in most Spanish-speaking regions. Although in many cultures they are stuffed with meats or cheeses, the rice stuffing is a light and very nutritious option that has become popular in homes and restaurants alike.
The lemon sauce that accompanies this recipe adds freshness and balances the earthy flavor of the artichoke, making this dish ideal for both a family meal and a special occasion.
How to Prepare Artichokes Stuffed with Rice and Lemon Sauce
Ingredients: Artichokes, Lemon Juice, Water, Carrot, Green Onion, Butter, Dried Sage, Rice, Chicken Broth, Cornstarch, White Pepper, Egg Yolk.
Steps:
Fill a large pot with cold water.
Roll the lemon on the counter with the palm of your hand to "loosen" the juices, then cut it in half and squeeze the juice into the pot with water and add the squeezed lemon halves.
Trim the artichokes: cut off the top quarter of the artichokes and discard it, remove the bottom and the tough outer layer of the stem, remove the tough outer leaves from the base, and remove the dark green areas from the base.
Cut the artichokes into quarters and remove the "choke" and the small purple leaves.
Add the trimmed and quartered artichokes to the pot with water, cover, and cook over medium heat until tender, approximately 45 minutes.
Drain and set aside to cool.
In a skillet over medium heat, melt the butter.
Sauté the green onion and carrot for 5 to 7 minutes, until the vegetables begin to brown.
Add the ground sage, coating the vegetables well.
Add the cooked rice and mix well, and sauté for an additional 5 minutes.
Remove from heat.
Preheat the oven to 350 degrees F.
Place the artichoke quarters on a lightly buttered baking dish.
Spoon the rice mixture over each artichoke and sprinkle with Parmesan cheese.
Bake at 350 degrees F for 10 minutes, until the Parmesan is lightly browned.
Meanwhile, prepare the sauce: in a saucepan, mix the chicken broth, 2 teaspoons of lemon juice, cornstarch, and white pepper.
Heat over medium temperature for approximately 5 minutes or until thickened and bubbly.
In another bowl, whisk half of the hot mixture with the egg yolk, combine well.
Then return the egg yolk mixture to the remaining mixture in the saucepan and cook over low heat for 2 to 3 minutes until the desired consistency is reached.
Taste the sauce and adjust with salt and pepper if necessary.
Transfer the stuffed artichokes to a warm serving platter.
Pour the sauce around the artichokes.
