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Vegetarian, South and mountains

Niçoise stuffed artichokes with rice

Niçoise stuffed artichokes are small purple artichokes filled with a bread, garlic, herb, and parmesan stuffing, served with rice. For 4 people, plan on 1 hour 15 minutes and a medium skill level, at about €3.50 per person. The key to success is a well seasoned stuffing and a slow, covered braise that softens the leaves.

Tonight we're hosting like we're in Nice with artichokes stuffed with herbs and parmesan, your rice right alongside.

Niçoise stuffed artichokes with rice
Total time
1 h 15
Difficulty
Medium
Cost per person
€3.50
Calories per person
500 kcalcalculated by Kiloach, your weight coach
Season
Spring

Under the tender leaves of the small purple artichokes, the bread, raw garlic, and parmesan stuffing gives the dish its character. Artichokes are naturally mild, so they need this herb packed filling to really stand out. Braised slowly in a covered pot with a splash of white wine, they release a juice you'll want to keep.

This is a spring recipe, best made when purple artichokes are in season, for a meal that takes its time. It works well for a Sunday when you're hosting, or for a table that doesn't mind eating with their hands to pull off the leaves. Mon Chou serves it with plain white rice, simple and perfect for soaking up the cooking juices.

The ingredients

4 people

Fruits and vegetables

  • small purple artichokes 8
  • lemon 1
  • garlic 3 cloves
  • parsley 6 sprigs
  • basil 4 sprigs

Bakery

  • stale bread 100 g

Dairy

  • parmesan 60 g

Pantry

  • dry white wine 10 cl
  • olive oiloften in the pantry 5 tbsp
  • riceoften in the pantry 300 g
  • saltoften in the pantry 1 pinch
  • pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose

The step by step recipe

  1. Remove the tough outer leaves of the artichokes, trim the stem and top, then spread the leaves open. 10 min

    Rub the cut parts with lemon as you go.

  2. Blend the bread with the garlic, herbs, parmesan, and three tablespoons of olive oil to make the stuffing.

    Taste the stuffing, it should be well seasoned since the artichoke itself is mild.

  3. Slip the stuffing between the leaves and into the heart of each artichoke.

    Press it in with your fingertips so it doesn't fall out during cooking.

  4. Pack the artichokes tightly in a pot, add the white wine, a glass of water, and the remaining oil, cover and cook over low heat. 40 min

    The leaves pull away easily when they're done.

  5. Cook the rice in salted water and serve it alongside the artichokes with their juice. 11 min

    Spoon a bit of the cooking juice over the rice, it's wonderful.

Our tips to get it right

  • Pick artichokes that feel firm and compact, with tightly closed leaves, a sign they're fresh.
  • Spread the center leaves open well before stuffing, the filling needs to reach all the way to the heart.
  • Pack the artichokes tightly against each other in the pot, they'll stay upright and the stuffing will stay put while cooking.

The variations

  • Swap the parmesan for grated gruyère for a milder, less salty stuffing.
  • Stir chopped pitted black olives into the stuffing for an even more Provençal version.
  • For a quicker meal, use frozen artichoke hearts and cut the braising time down to 20 minutes.

What to serve it with

  • A glass of dry white wine
  • A green salad with lemon
  • Bread to soak up the juice

Storage

Stuffed artichokes keep for 2 to 3 days in the fridge in a sealed container. They can be frozen once cooked and cooled. Reheat gently in a pan or oven with a bit of their juice so the stuffing doesn't dry out.

Questions about this dish

Can you make stuffed artichokes ahead of time?

Yes, you can stuff them several hours ahead and keep them chilled. Start the braise just before serving so the leaves stay tender.

How do you choose and prep small purple artichokes?

Pick firm artichokes with tightly closed leaves and no brown spots. Remove the tough outer leaves, trim the stem and top, then rub the cut parts with lemon to keep them from browning.

Can you substitute the stale bread in the stuffing?

Yes, breadcrumbs work just fine if you don't have stale bread on hand. Adjust the olive oil slightly since breadcrumbs can absorb more.

Is the white wine essential for cooking?

It adds acidity and flavor to the cooking juice, but you can replace it with water and a squeeze of lemon. The result will be a touch less fragrant but still works well.

How long does it take to make Niçoise stuffed artichokes with rice?

Count 1 h 15 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in Niçoise stuffed artichokes with rice?

About 500 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does Niçoise stuffed artichokes with rice cost?

About €3.50 per serving, or €14.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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