Intercepted (Artichoke Rice)

My only thought was, “Gotta get the frozen artichokes!”  I ran through the store like a maniac.  At the frozen section I became crazed.  I tossed my way through frozen boxes of spinach, peas and  carrots until finally I found the artichokes.  Suddenly an electric blue light appeared all around me.  A little green man stepped out of the light.   He  walked up to me and pointed to my head.  There was a coolness and then a warming.    All I could say was, “Where are you taking me?”  The green man rolled his eyes and said, “We don’t want you, we just want the artichokes. We prefer the kind in a jar, but this countryfied town of yours is fresh out!”  Suddenly, he was gone, and I was left stranded in a pool of empty frozen artichoke heart boxes.

Artichoke Rice

4 Tbsp. butter, unsalted

1 small onion, diced

13 oz. jar artichoke hearts, drained and chopped

1 cup short grain rice

1 tsp. salt

2 cups water

1 oz. parmesan cheese

On medium heat, melt 3 Tbsp. butter in a pot.  Sauté onion for 3 minutes.  Add artichoke hearts. Stir  occasionally and sauté for another 3 minutes.  Add rice, salt and water.  Stir once and let mixture come to a boil.  Cover pot and reduce heat to low.  Let simmer 15 minutes.  Turn off heat and let sit for another 15 minutes.  Stir in parmesan cheese and dot with remaining butter.  Serve.

artichoke rice by Akuokuo Vallis

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