Rice with artichokes and green pepper

Arroz con alcachofas y pimiento verde

Artichokes are one of the winter vegetables that have a thousand preparations. You can find it from November to May in fruit stores.
Among the best-known varieties is the Blanca artichoke from Tudela (Navarra), which is rounded and has a circular hole in the upper half that does not close and also has no interior hairs. They can be prepared with ham, candied, grilled, baked... They have many properties and are delicious. Today we cook them with rice.

50 ml extra virgin olive oil
1 green pepper
500-600 g chopped pork ribs
5-6 clean artichokes cut into quarters
1 teaspoon of La Vera paprika
Salt to taste
3 tablespoons fried or crushed tomato
1 bay leaf
760 ml meat broth or water
300 g of rice


  1. Put your pan on the heat and add a splash of olive oil. When it is hot, add the green pepper cut into pieces and let it sauté for a few minutes.
  2. Add the ribs to the previous sauce and add a little salt. Cook 6-8 minutes. While you clean the artichokes by removing the outer leaves - about 3-4 layers -, cut the tip and remove the hairs from the central area when opening them.
  3. Add the already cleaned artichokes in quarters. Sauté for 5 minutes and while they cook, heat the broth in a separate saucepan.
  4. Add the teaspoon of paprika and mix quickly. Pour in the tomato and let it reduce for a few minutes.
  5. Pour in the hot broth and add the bay leaf. When it starts to boil, add the rice and cook for about 15 minutes over medium heat and let it rest for 5 minutes before serving. Decorate with chopped parsley.

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