Whole artichokes fill with rice, dill, scallions, olive oil, and warm spices.
35 min prep 35 min cook
Keeps the screen on · step-by-step guide · built-in timer
Remove the tough outer leaves of the artichokes and clean out the fuzzy choke.
Soak the artichokes in lemon water for 15 minutes.
Mix the rice, scallions, dill, olive oil, and spices.
Fill the centers and spaces between the leaves with the rice mixture.
Arrange in a pot and add lemon juice and 1.5 cups hot water.
Cook over low heat for 35 minutes until the leaf bases are tender.
Cool in the pot and serve drizzled with olive oil.
💡 Tip: Keeping the artichokes in lemon water prevents browning while the stuffing is prepared.
🍽️ Serving suggestion: Serve at room temperature with dill and lemon wedges as an olive oil dish.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~260
kcal calories
6
g protein
36
g carbs
11
g fat
0.8g
Sugar
1.5g
Fiber
584.2mg
Sodium
3.2g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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