- 1 jar of artichokes (the less ingredients content is the best)
- 2 grated carrots
- 1 cup rice
- 1 finally grated garlic clove
- 2 tsp tapioca flour
- Pinches of sea salt and black pepper
- Spices: cumin, coriander, nutmeg (1 pinch) and fennel seeds (1 pinch)
- 1 tsp browning sauce
Wash rice for 2 minutes (let’s get rid of any dirt) under warm water, pick out any debris and drain.
Add 2 cups of water to rice. The liquid level should be 3 cms higher than the top of the rice.
Add a pinch of sea salt.
Cover the lid tightly, make sure the vent is closed.
Set at high pressure for 1 minute. Then slow cook it until it is soft.
Take out the rice and add it to a medium bowl with the carrots in it.
Add the browning sauce, the spices, the grated garlic, the tapioca flour, pinches of salt and pepper to the bowl and mix well.
Take the artichokes out of the jar and place them with a pinch of salt in a small pot.
Add 1 cup of water and set on high pressure for 5 minutes – so the citric acid will be “boiled out”.
When the timer goes off, carefully take out the artichokes.
Place them on a baking tray and put the stuffing on them.
Prepare a oven over 170 degrees heat.
When oven is hot, place artichokes in there and bake for 8-10 minutes.
Remove and place them on a platter.