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Yield
4 servings.

How to Make It

Step 1

Wash artichokes by plunging up and down in cold water. Cut off stem ends, and trim about 1/2 inch from top of each artichoke. Remove any loose bottom leaves. With scissors, trim away about one-fourth of each outer leaf. Brush top and edges of leaves with lemon juice to prevent discoloration.

Step 2

Place artichokes in a large Dutch oven; add water to depth of 1 inch. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until artichokes are almost tender. Spread leaves apart; scrape out the fuzzy thistle center (choke) with a spoon, and discard thistle. Set artichokes aside.

Step 3

Coat a medium saucepan with cooking spray; add oil. Place over medium-high heat until hot. Add onion and celery; saute until tender. Add 1 cup water, rice, tomato, and 1 teaspoon Italian seasoning. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until rice is tender and liquid is absorbed. Stir in olives.

Step 4

Spoon rice mixture into artichoke cavities. Combine yogurt and flour. Spoon over rice mixture. Sprinkle with cheese and remaining 1/2 teaspoon Italian seasoning. Arrange artichokes in a 13- x 9- x2-inch baking dish. Cover and bake at 350° for 20 minutes. Bake, uncovered, 5 additional minutes or until thoroughly heated.

Oxmoor House Cooking Light Collection

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