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Artichokes with Rice in Olive Oil

Artichokes cooked with rice, onion, dill, sugar, salt, and olive oil.

From the Recipes Wiki (Fandom) · 8 ingredients
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Why it works: Artichoke and olive match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 745 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Artichokes with Rice in Olive Oil

Ingredients

Directions

Prepare the artichokes

  1. Trim the base of the stem.

  2. Break off all dark leaves and throw them away.

  3. Scoop out the light green leaves and discard them.

  4. Rub the artichokes with lemon.

  5. Clean off the bottom part with a knife.

  6. Leave the artichokes in a water and lemon juice mixture to prevent discolouration.

Make the rice filling

  1. Saute the onion with olive oil in a pot.

  2. Add the rice, salt, and sugar.

  3. Cook for a few minutes over medium heat.

  4. Pour ¾ cup of hot water into the pot.

  5. Stir the mixture and put the lid on.

  6. Turn the heat down to low.

  7. Cook until the rice is soft.

  8. Add dill and toss the rice.

Cook and serve

  1. Place the artichokes in a shallow pan.

  2. Fill the pan with rice equally.

  3. Pour ¾ cup of hot water into the pan from the side.

  4. Cover the pan with a lid.

  5. Cook until the artichokes are fork-tender over medium-low heat.

  6. If necessary, add little by little more hot water.

  7. Arrange the artichokes on a service plate.

  8. Pour the remaining half of the olive oil over the artichokes.

  9. Sprinkle some chopped dill on top.

  10. Serve cold.

Nutrition, whole recipe (rough)

482Calories
10 gProtein
14 gFat
82 gCarbs

Counts 7 of 8 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Rice1 cup cooked (158g) white206
Olive Oil1 tbsp (14g)119
Artichoke1 medium (128g)60
Sugar1 tbsp (12.5g) granulated49
Onion1 medium (110g)44
Dill5 sprigs fresh (1g) / 1 tsp dried4
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Artichoke + olivetop 2% of all pairs
    Smell alikestrong
    Cooked together745 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Rice + olivetop 6% of all pairs
    Smell alikestrong
    Cooked together4,994 recipes

    Shared aroma: trans,trans-2,4-nonadienal (fatty, green).

  3. Artichoke + dilltop 7% of all pairs
    Smell alikestrong
    Cooked together25 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  4. Onion + olivetop 8% of all pairs
    Smell alikemoderate
    Cooked together29,779 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Dill + olivetop 9% of all pairs
    Smell alikestrong
    Cooked together1,223 recipes

    Shared aroma: methyl 2-methylbutyrate (apple, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Artichokes
The main vegetable, cooked until fork-tender and served as the dish's base.
Rice
Absorbs the hot water and olive oil, becoming soft and forming the filling.
Extra virgin olive oil
Adds fat and richness, carrying flavour through the onion and rice.
Onion
Sauteed at the start to build savoury flavour for the rice.
Dill
Adds a fresh, aromatic herbal flavour to the rice and finished dish.
Sugar
Adds a touch of sweetness to balance the acidity of the lemon.

The step that matters

Cook the artichokes until fork-tender over medium-low heat. Gentle heat and added water let the tough bracts and base soften evenly. Too little water or too high heat can scorch the pan and leave the artichokes tough or dry.

Swap the onion

How well each one fits the dish's main ingredients (artichoke, rice, dill, sugar, olive):

  1. Cucumberfits better
  2. Beetrootfits better
  3. Lettucefits better
  4. Onionthe original

Fit is the average pairing score against artichoke, rice, dill, sugar, olive. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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