Moroccan cuisine · Vegetable Dishes

Kharchouf Mahchi

Artichokes stuffed with a filling of rice, herbs and onions and cooked in a lemon broth.

Ingredients · for 4 servings

• 8 artichokes
• 150 g long-grain rice
• 2 onions
• 4 cloves of garlic
• 1/2 bunch flat-leaf parsley
• 1/2 bunch cilantro
• 1 tsp cumin
• 1 pinch saffron threads
• 2 lemons
• 6 tbsp olive oil
• Salt, pepper

Instructions

1. Strip the artichokes of their tough outer leaves, cut off the tips, scoop out the choke with a spoon, and immediately rub the bases with the juice of one lemon.
2. Soak the rice in cold water for 15 min. and drain; finely chop the onions and garlic, and finely cut the herbs.
3. Heat 3 tbsp olive oil, sauté the onions and garlic until translucent for 5 min., add cumin, salt and pepper, and mix with the rice and herbs to make a filling.
4. Loosely fill the artichoke cavities with the rice mixture — the rice will still swell noticeably during cooking.
5. Set the stuffed artichokes tightly side by side in a wide pot, pour in the saffron, the remaining olive oil, the juice of the second lemon and 400 ml water, and cook covered over low heat for 40–45 min. until the rice is tender and a leaf pulls away easily.
6. Lift the artichokes carefully onto a platter, pour the reduced broth over them, and serve lukewarm.