Pomme Senfete

Just another WordPress site

Artichoke Paella – If you are a vegetarian you should really like this recipe: Artichoke Paella. If you are not a vegetarian you too will more then likely like this recipe. You know why? Because it taste really good.

For those of you that don’t know, Artichokes are really good for you. They are what a nutritionist would call a, “healthy food”.

And seeing how we all like healthy foods, this vegetarian cooking recipe should be in your weekly dinner rotation.

By the way if you don’t blanch the green beans the recipe won’t turn out quite right. Blanch the freakin’ green beans!!

How To Make Artichoke Paella


  • 1/2 teaspoon saffron threads
  • 2 tablespoons hot water
  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 1 zucchini, coarsely chopped
  • 2 garlic cloves, crushed
  • 1/4 teaspoon cayenne pepper
  • 8 oz tomatoes, peeled and cut into wedges
  • 15 oz canned chickpeas, drained
  • 15 oz canned artichokes hearts, drained and coarsely sliced
  • generous 1 1/2 cups medium grain paella rice
  • 5 1/2 cups simmering vegetable stock
  • 5 1/2 oz green beans, blanched
  • 1 lemon, cut into wedges at serving

Cooking Directions

  • Put the saffron threads and water in a small bowl or cup and let infuse for a few minutes.
  • Meanwhile, heat the oil in a paella pan or wide, shallow skillet and cook the onion and zucchini over medium heat, stirring, for 2-3 minutes, or until softened. Add the garlic, cayenne pepper, and saffron and its soaking liquid and cook, stirring constantly, for 1 minute. Add the tomato wedges, chickpeas, and artichokes and cook, stirring, for an additional 2 minutes.
  • Add the rice and cook, stirring constantly, for 1 minute, or until the rice is glossy and coated. Pour in about 5 cups of the hot stock and bring to a boil. Reduce the heat and let simmer, uncovered, for 10 minutes. Do not stir during cooking, but shake the pan once or twice. Add the green beans and season to taste with salt and pepper. Shake the pan and cook for and additional 10-15 minutes, or until the rice grains are plump and cooked. If the liquid is absorbed too quickly, pour in a little more hot stock, then shake the pan to spread the liquid through the paella.
  • When all the liquid has been absorbed and you detect a faint toasty aroma coming from the rice, remove from the heat immediately to prevent burning. Cover the pan with a clean dish towel or foil and let stand for 5 minutes.
  • Serve direct from the pan with the lemon wedges to squeeze over the rice.

Leave a Reply

Your email address will not be published. Required fields are marked *