Servings:
4
Prep time:
30
Cooking time:
40
INGREDIENTS
- - 250 g rice
- - 6 artichokes
- - 60 g of salt
- - 60 g of cheese
- - 6 tablespoons grated Parmesan cheese
- - 1 clove of garlic
- - 1 tablespoon chopped parsley
- - 800 ml of vegetable stock
- - 1 lemon, juice
- - 5 tablespoons extra virgin olive oil
- - salt
INSTRUCTIONS
- Peel the artichokes and cut them into wedges, dipping them in water and lemon juice. Sautè them in a pan with a little oil and salt, the sliced garlic and a tablespoon of water. At the end add the parsley.
- Boil the rice in half a liter of broth for about ten abundant minutes, until the ground is dry but the cereal is rather creamy. Check for salt, then add the Parmesan cheese and a tablespoon of oil.
- Lightly oil a round baking dish with high sides, spread a layer of rice, cover with a layer of artichokes and then with one of Tuma (or other cheese) cutted into small pieces, continue with another layer of rice and finish with the remaining cheese and parmesan. Bake the pie at 180 ° C for about 20 minutes and let rest for 5 minutes before serving.
- Finely chop the arugula and spread it out on the bottom of 4 dinner dishes (or on a single dish) arrange the marinated fennel with all their sauce and on them and the slices of orange, decorate with olives in the center of the dish and serve right away.
