Creamy Rice with Navarran Artichokes Recipe

Total Time:

1 hour 10 minutes(Cooking)



Creamy Rice with Navarran Artichokes Recipe


1 jarartichoke hearts
3 tbspolive oil
1.25Lvegetable stock
1 tbsporegano
1 mediumonion, finely chopped
1 tspground coriander
¼ tspground white pepper
300gpetit pois
2 clovesgarlic, thinly sliced
100mlcrème fraiche
100gfinely grated semi curado Manchego
sprigsbasil, for garnish


  1. Heat the oven to 220°C; line a roasting tray with foil
  2. Cut the artichoke hearts into quarters and leave to drain for a few minutes
  3. Toss the artichokes in 1 tbsp olive oil to coat; spread the coated artichokes out on the roasting tray; roast until one or two artichoke start to show a little brown on the edges, about 12 minutes; remove the tray from the oven and loosen the artichokes gently from the foil; put to one side
  4. Heat the stock, sherry and oregano to a low simmer
  5. In a large saucepan, cook the onion and spices in 2 tbsp olive oil over medium heat until just softened, about 5 minutes; stir in the rice to coat, followed by the peas and the garlic
  6. Stir the stock into the rice mixture, a ladle at a time, and bring to a simmer; cook until most of the stock has been absorbed, about 18-20 minutes, stirring every minute or two; taste for seasoning
  7. Gently stir in the artichokes, then after a minute the crème fraiche and cook gently for a further 5 minutes
  8. Stir in the cheese, switch off the heat and leave for 5 minutes
  9. Garnish the plates with basil and serve.

Option: serve topped with a good sprinkling of Esplenette pepper.

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