Ingredients:
- 3 Tablespoons Garlic Gold® Oil, divided
- 3/4 cup long-grain brown rice
- 1 1/2 cups water
- 1/2 teaspoon sea salt
- 4 large globe artichokes
- 1 large yellow onion, diced
- 1/4 teaspoon sea salt
- 1/2 cup shelled pistachio nuts
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/4 cup Garlic Gold Meyer Lemon Vinaigrette
- 1/2 cup chopped parsley
- 1/2 cup chopped mint
for garnish:
- Garlic Gold Nuggets
- additional fresh mint leaves
- additional fresh parsley leaves
- additional lemon wedges
In a saucepan with a tight-fitting lid, heat 2 tablespoons of the Garlic Gold® Oil over a medium flame. Add the brown rice and toast it, stirring constantly, for 3-4 minutes. Immediately add water and sea salt and turn heat down to low. Put lid on and let simmer for 45-50 minutes.
Prepare a large pot for steaming the artichokes. Fill the bottom of the pot with 3-4 inches of water and bring to a boil over a medium flame.
While rice is cooking and steamer pot is heating, prepare the artichokes. Grasp the stem of each artichoke and trim the sharp thorns on each leaf with kitchen shears. After leaves are trimmed, take each artichoke on its side and with a sharp chef’s knife slice off the top two rows of leaves. Cut 3/4 of the stems off.
Place the artichokes in the steamer basket and close the lid tightly. Steam for 30-40 minutes, until the artichokes are tender and you can easily remove an inner leaf.
In a heavy bottomed large skillet, such as cast-iron, heat the remaining 1 tablespoon of Garlic Gold® Oil over a medium flame. Add the diced onion, and sea salt and cook for about 10 minutes, stirring often, until onions just begin to brown. Add allspice, cinnamon, and pistachios and cook, stirring constantly, for another 3-4 minutes until the nuts turn golden. Remove pan from heat and add cooked brown rice, Garlic Gold® Meyer Lemon Vinaigrette, chopped parsley, and chopped mint. Stir to combine, and set aside.
When artichokes are done steaming, remove and allow to cool. Use a spoon to remove the inner leaves and fuzzy pink choke part and discard. Arrange the artichokes in a single layer in a large casserole dish.
Preheat the oven to 350F. Stuff the artichokes with the rice and nut mixture, then bake for 10-15 minutes, uncovered. Remove from oven and allow to cool slightly.
Garnish serving plate with Garlic Gold® Nuggets, mint and parsley leaves, and lemon wedges. Serve with additional Garlic Gold® Meyer Lemon Vinaigrette for dipping the artichoke leaves.
