STUFFED ARTICHOKES

(8 servings)

8 “sakız” artichokes / 3.5 cups of rice / 1/2 cup of red quinoa / 1 onion (thinly sliced) /1 onion (diced) / 3-4 scallions (thinly sliced) / 1 bunch of dill (thinly sliced) / 1 bunch of fresh mint (thinly sliced) / 1 cup of olive oil / 1 cup of water / 1 tbsp. dry mint / salt

Cutting halfway into the choke of the artichoke, remove the violet colored “hairs” with the help of a spoon. Separating the two exterior rows, cut in an inch deep from the top. Rub the artichokes with lemon, and soak them in water you’ve mixed with lemon juice. Place the thinly sliced onion in a pot and sauté it in olive oil. Add the rice and parboil it. Add the thinly sliced dill, quinoa, and salt, and mix. Fill the artichokes with this mixture leaving an inch of space on the top. Place the artichokes into the pot you’ve prepared and drizzle with olive oil. Cover with the lid, cook for 5 minutes on medium heat, and then cook for 40 minutes on low heat. Serve lukewarm or cold.