At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: 3 stuffed artichokes
• Prep time: 40 minutes
• Cook time: 1 hour

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of 3 stuffed artichokes.

• Calories: 470 kcal
• Protein: 7 g
• Carbohydrates: 50 g
• Fat: 29 g
• Sodium: 694 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Artichokes

Have these measured and ready before you begin.

• 3 whole fresh globe artichokes

Rice Filling

• 1/2 cup (100 g) long-grain rice, rinsed
• 1/4 bunch dill, chopped
• 3-4 scallions, chopped
• 1 onion, diced
• Juice of 1 lemon
• about 3 tablespoons plus 1 teaspoon (50 ml) olive oil
• 2 teaspoons (10 ml) granulated sugar
• 3/4 teaspoon fine salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon

To Prevent Browning

• Fresh juice of 1 lemon

For Cooking

• 3 tablespoons olive oil
• about 1 2/3 U.S. cups (400 ml) water

Directions

1. Trim each artichoke close to the stem, remove damaged outer leaves, cut about 1 inch from the top, and scrape out the fuzzy choke with a spoon.

2. Hold the prepared artichokes in lemon water while making the filling.

3. Mix every rice-filling ingredient thoroughly.

4. Pack the filling into each center and between the leaves, then place the artichokes upright in a pot.

5. Add the cooking olive oil and water, cover, bring to a boil, and reduce to a gentle simmer.

6. Cook until the leaves are tender and the rice is done, then cool in the pot.

7. Transfer to a platter and serve.

Sources

1. USDA FoodData Central — April 2026 data release