Preparation / cooking time: 45mins

Serves 4

Suitable for vegetarians and vegans (leaving out the grated cheese!)

 

6 small artichokes or 1 tin/jar

½ lemon

1 mug orzo

2.5 mugs water

1 glass white wine

1 onion

2 garlic cloves

10-15 stems Greek saffron

Unrefined sea salt

Freshly ground black pepper

Extra virgin olive oil

 

To garnish:

Parsley

Kefalotyri

Allow the saffron to brew for at least 10mins in a glass with a little bit of hot water; ensuring that a lot of its flavour and colour are released.

Put the water in a pot and bring to boil.

In the meantime, start preparing the artichokes; peel the leaves till you reach to the heart. Then thinly slice the hearts and place them in a bowl squeezing in the lemon.

 In another pot, pour a bit of olive oil and lightly fry the finely chopped onion and garlic, until they have softened. Then add the orzo and stir well till all the grains are covered in oil. Empty in the pot the glass of wine and the glass of water and saffron. Stir well and add the water, salt, pepper and artichokes (if you are using artichokes from a tin/jar, you don’t need to add them at this point, you can do it just before the food is ready).

When the water is gone, check to see if the orzo is ready, if not you may need to add a little bit more. When it’s ready remove from the stove and allow it to sit for a few minutes.

Serve hot topped with grated kefalotyri and 2-3 leaves of parsley.

xx

*** Photo courtesy of Myrto Lazopoulou from Foodsnaps