- For the filling: 1 glass olive oil, 6 medium onions, 1 tablespoon pistachio nuts (suitable for stuffing), 1/2 glass rice, 1 teaspoon salt, 1 teaspoon sugar, 1 teaspoon allspice, 1 teaspoon black pepper, 3 glasses of water, 1/2 bunch parsley, 1/2 bunch dil
- 1 large tomato
- 8 medium artichokes
- 4 glasses of water
- 1 tablespoon flour
- 1 teaspoon salt
- 1 lemon (juice)
Cut off the stalk and the leaves of the artichokes. Slice the tomatoes in circles. Put flour, lemon juice and salt into a pan and bring to the boil, place the artichokes in boiling water and blanch for 5 minutes. Remove from water and line up on a tray. Pout the boiling water into a bowl and put aside.
For the filling:
Let the rice stand in warm water for half an hour. Wash well and drain. Slice the onions thinly. Chop the parsley, dill and mint. Heat the olive oil in a frying pan, put the onions and pistachio nuts in, stir frequently until the onions are sautéed and pistachio nuts turn golden. Add the rice, salt, allspice and black pepper and sauté for 5 minutes while stirring. Add water and cook until the rice absorbs the water. Remove the pan from heat, add parsley, dill and mint, mix them all together.
Stuff the artichokes with the prepared filling and pour the artichoke water over. Place tomato slices in between the artichokes. Put the tray on the oven and cook for 20 minutes at high temperature. Remove from the oven and allow cooling. After cooling, place in the refrigerator and leave to stand there for a few hours. After this, the dish will be ready to serve.