Creamy Rice with Navarran Artichokes Recipe List

Creamy Rice with Navarran Artichokes Recipe

Presented by SaleWhale

Ingredients

1 jar	artichoke hearts
3 tbsp	olive oil
1.25L	vegetable stock
60ml	sherry
1 tbsp	oregano
1 medium	onion, finely chopped
1 tsp	ground coriander
¼ tsp	ground white pepper
250g	rice
300g	petit pois
2 cloves	garlic, thinly sliced
100ml	crème fraiche
100g	finely grated semi curado Manchego
sprigs	basil, for garnish

Heat the oven to 220°C; line a roasting tray with foil
Cut the artichoke hearts into quarters and leave to drain for a few minutes
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
Heat the stock, sherry and oregano to a low simmer
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
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
Gently stir in the artichokes, then after a minute the crème fraiche and cook gently for a further 5 minutes
Stir in the cheese, switch off the heat and leave for 5 minutes
Garnish the plates with basil and serve.

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

Available sales for ingredients