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home > recipes > appetizers > artichoke rice cakes with manchego
from Tipperary, Ireland Serves 6 1 large globe artichoke 2 oz butter 1 small onion, finely chopped 1 garlic clove, finely chopped 4 oz rice 2 cups hot chicken stock 2 oz grated fresh Parmesan cheese 5 oz Manchego cheese, very finely diced 3-4 tablespoon fine corn meal olive oil, for frying salt and ground black pepper fresh flat leaf parsley, to garnish Remove the stalks, leaves and choke to leave just the heart of the artichoke; chop the heart finely. Melt the butter in a pan and gently fry the chopped artichoke heart, onion and garlic for 5 minutes until softened. Stir in the rice and cook for about 1 minute. Keeping the heat fairly high, gradually add the stock, stirring occasionally until all the liquid has been absorbed and the rice is cooked - this should take about 20 minutes. Season well, then stir in the Parmesan cheese. Transfer the mixture to a bowl. Leave to cool, then cover and chill for at least 2 hours. Spoon about 1 tablespoon of the mixture into the palm of one hand, flatten slightly, and place a few pieces of diced cheese in the center. Shape the rice around the cheese to make a small ball. Flatten slightly, then roll in the corn meal, shaking off any excess. Repeat with the remaining mixture to make about 12 cakes. Shallow fry the rice cakes in hot olive oil for 4-5 minutes until they are crisp and golden brown. Drain on kitchen paper and serve hot, garnished with flat leaf parsley.

Artichoke Rice Cakes with Manchego


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keyword: artichoke
keyword: cakes
keyword: manchego
ethnicity: spanish
recipes for appetizers
recipes by rcoen
Email Address:
(posted January 24, 2010)

from Tipperary, Ireland

Serves 6

1 large
globe artichoke
2 oz
butter
1 small
onion, finely chopped
1
garlic clove, finely chopped
4 oz
rice
2 cups
hot chicken stock
2 oz grated fresh
Parmesan
cheese
5 oz
Manchego
cheese, very finely diced
3-4 tablespoon fine
corn meal
olive oil, for frying
salt and ground black pepper
fresh
flat leaf parsley, to garnish

Remove the stalks, leaves and choke to leave just the
heart of the artichoke; chop the heart finely.

Melt the butter in a pan and gently fry the chopped artichoke heart, onion and garlic
for 5 minutes until softened. Stir in the
rice and cook for about 1 minute.

Keeping the heat fairly high, gradually add the
stock, stirring occasionally until all the liquid has been absorbed and the rice is cooked - this should take about 20 minutes. Season well, then stir in the Parmesan
cheese. Transfer the mixture to a bowl. Leave to cool, then cover and chill for at least 2 hours.

Spoon about 1 tablespoon of the mixture into the palm of one hand, flatten slightly, and place a few pieces of diced
cheese in the center. Shape the rice around the cheese to make a small ball. Flatten slightly, then roll in the corn meal, shaking off any excess. Repeat with the remaining mixture to make about 12 cakes.

Shallow fry the rice cakes in hot
olive oil for 4-5 minutes until they are crisp and golden brown. Drain on kitchen paper and serve hot, garnished with flat leaf parsley.



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