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Mexican chorizo and rice-stuffed artichokes: Alcachofas rellenas de chorizo y arroz by Karen Hursh Graber © 2015

Cooking and draining the chorizo separately before mixing with the rice cuts down considerably on fat, and adding vegetables ups both fiber and flavor. Feel free to add other vegetables you have on hand, or to swap out the rice for cooked quinoa.

Ingredients:

  • 4 large artichokes, cleaned, steamed, and chokes removed, stems trimmed
  • 2 ounces Mexican chorizo
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1 small red bell pepper, finely chopped
  • 1 tablespoon tomato paste
  • 2 cups cooked rice
  • Salt and pepper to taste
  • Chicken stock as needed

Preheat the oven to 375°F.

Remove the chorizo casings and cook the chorizo in a skillet, breaking up large clumps. Using a slotted spoon, remove chorizo to a paper-towel lined plate. Pour off the fat from the chorizo and wipe out the skillet.

Return the skillet to the stove, add the olive oil, and sauté the onion and pepper until softened. Add the tomato paste and cook for another minute.

Return the chorizo to the skillet, add the cooked rice, and stir to combine thoroughly. Add salt and pepper to taste.

Stuff the artichokes, starting with the cavity left by removing the choke, and opening the leaves to push additional stuffing into the spaces between them.

Place the artichokes into a baking dish, add chicken stock to a depth of 1 inch, and cover the baking dish with foil. Bake for 15 minutes.

To serve, remove the artichokes from the baking dish, and drizzle a little additional olive oil over each.

Makes 4 servings.

Mexican chorizo and rice-stuffed artichokes
© Karen Hursh Graber, 2015
Mexican chorizo and rice-stuffed artichokes
© Karen Hursh Graber, 2015

Link to source article:
Artichoke season: a Mexican Springtime treat

 

Published or Updated on: March 28, 2015 by Karen Hursh Graber © 2015
Contact Karen Hursh Graber

Follow Karen as she travels through the Central Mexican state of Puebla, meeting local cooks, tasting the food, and collecting recipes. With over 75 recipes, plus sections on ingredients and cooking techniques, the book takes the reader on a journey through one of Mexico's oldest and most renowned culinary regions. It can be ordered online.

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