Roman-style artichokes with cannellini and wild rice

Ingredients

For 1 serving

• Artichokes2
• Cooked cannellini beans150 g
• Wild rice50 g
• Mint4 g
• Parsley5 g
• Garlic1 clove
• Lemon juice10 ml
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

In season: February – May

Method

1. Bring a pan of water to the boil, salt it and cook the rinsed wild rice for 45 minutes, until the grains split open and are tender; drain.
2. Meanwhile fill a bowl with cold water and a splash of the lemon juice. Prepare the artichokes: remove the tough outer leaves, cut off the tips, peel the stem leaving 4–5 cm, open out the leaves and scoop out the choke with a teaspoon; drop them into the lemon water.
3. Finely chop the mint, parsley and garlic with a pinch of salt and pepper; drain the artichokes and stuff the centres with the mixture.
4. Stand them upside down, tightly packed, in a small pan with the oil and a finger of water; cover and cook over a low heat for 25 minutes, until tender when pierced at the base.
5. Lift out the artichokes and warm the rinsed cannellini beans in the pan juices for 3 minutes over a medium heat, stirring, until they take on the flavour.
6. Serve the artichokes, beans and wild rice with the remaining lemon juice.