- 4 medium artichokes
- 100 grams of rice
- 1 bunch of dill
- 1/2 bunch fresh onions
- 1 celery stalk
- 500 grams of spinach leaf
- 200 ml. olive oil
- 6 lemons
- 1 tea spoon fresh ground black pepper
- 1 tea spoon salt
Rub the lemon juice to thin out the artichokes, finely chop the greens. Make sure that the shiny part of the aluminum foil you are using does not come into contact with the mold at the top.
You can also use chard or chopped white cabbage according to season instead of spinach, which will add flavor to olive oil artichokes.
How is it prepared?
Carefully peel off the leaves of fresh artichokes and cut off the stems. Remove the fresh onions, dill and celery stalks that are washed in plenty of water.
Tighten the water of the lemons that you cut in half. Wash the pickled rice in plenty of water and drain excess water. Extract the spinach leaves for use during cooking.
Cool the extracted spinach leaves to the bottom of the heat-resistant oven chamber. Rinse and mix the water with rice, chopped greens, salt and pepper in a bowl.
Fill the pots of the artichokes with the mortar you prepared and place them in the oven door. Sprinkle olive oil, freshly squeezed lemon juice and water on artichokes.
Wrap the oven bowl with aluminum foil and cook the artichoke fillings in a preheated 180 ° oven for 30 minutes.
Place a piece of spinach on serving dishes and place artichoke on it. Spread it over its own water and serve it after finishing with dill.