Artichokes Stuffed with Saffron Rice and Chorizo

Serves 4

Ingredients:

For the artichokes:

4 large artichokes
1 lemon, halved
2 cups/470 ml chicken stock

For the rice:

2 ounces/55 g Spanish chorizo, casing removed, thinly sliced
2 tablespoons/30 ml olive oil
1½ onions, finely diced
1 teaspoon/about 4 g salt
1 teaspoon/about .3 g saffron strands, coarsely chopped
1 cup/200 g long grain white rice
1/2 cup/110 ml dry red wine
2 cup/470 ml chicken stock
2 teaspoons/10 ml extra virgin olive oil

Method:

To prepare the artichokes:

Preheat the oven to 350°F/175°C.  Using a serrated bread knife, cut off the top 1/3 of each artichoke.  Cut off the stem of the artichokes. Starting at the base, bend some of the tough outer leaves back from the artichoke and snap them off where they break naturally. Using scissors, trim the tips of the outer leaves from the artichokes.

Trim the outside of the base with a small sharp knife or heavy-duty peeler to remove any dark green parts and to ensure the artichoke base is smooth. Using a spoon, remove the purple-tipped leaves and the chokes (which is the hairy interior part of the artichoke) from the center of the artichokes. Squeeze some lemon juice into the artichoke cavities.

Bring 2 cups/470 ml of chicken stock to a simmer in a small saucepan over medium-high heat.  Place the artichokes in a casserole dish. Pour the hot chicken stock into the artichoke cavities and the casserole dish.  Cover with foil and bake in the oven for 30 to 35 minutes, or until the base of the artichokes is almost tender.

To prepare the rice:

Meanwhile, place a heavy large saucepan over medium-high heat.  Add the chorizo and 1 tablespoon/15 ml of oil and cook for 2 minutes, or until the chorizo is golden brown.  Remove the saucepan from the heat.   Using a slotted spoon, transfer the chorizo to a plate and reserve. 

Return the pan to the heat. Add the onions, 1/2 teaspoon/about 2 g of salt, and the remaining 1 tablespoon/15 ml of oil to the saucepan.   Sauté for 10 minutes, or until the onions are soft and translucent.  Stir in the saffron strands then the rice.  Add the wine and cook 2 minutes, or until the wine evaporates.  

Add the 2 cups/470 ml of chicken stock and remaining 1/2 teaspoon/about 2 g of salt.  Bring to a simmer.  Cover the pan and cook over medium-low heat for 20 minutes, or until the rice is almost tender.  Add the reserved chorizo to the rice and remove from the heat.

To stuff the artichokes:

Remove the artichokes from the oven and remove the foil.   Gently pull back the leaves to widen the artichoke cavities.  Fill the artichoke cavities with the prepared rice and mound the rice slightly (depending on the size of the artichokes, there may be a small amount of rice leftover).  Cover the artichokes with the foil.

Return to the oven and bake for 15 minutes, or until the base of the artichokes and the rice are tender.  Transfer the artichokes to plates.  Drizzle some of the broth from the casserole and extra virgin olive oil around the artichokes, and serve.