Artichokes With Wild Rice Stuffing - cooking recipe

Ingredients

8 None fresh globe artichokes
1 cup dry white wine
1/2 cup olive oil
2 tbsp lemon juice
2 cloves garlic, crushed
6 sprigs fresh thyme
None None FOR THE WILD RICE STUFFING
1 cup wild rice/brown rice blend
2 tbsp olive oil
1 None onion, finely chopped
2 cloves garlic, crushed
1/2 cup drained roasted peppers, finely chopped
1/4 cup finely chopped fresh oregano
1/4 cup pine nuts, toasted
2 tsp olive paste
1 tbsp drained baby capers
1/3 cup grated pecorino cheese
None None FOR THE ARUGULA SALAD
1 None radicchio lettuce, torn
2 cups arugula leaves
1/2 cup firmly packed fresh flat-leaf parsley
1 1/2 tbsp balsamic vinegar
1/3 cup olive oil

Preparation

Remove the tough outer leaves from the artichokes. Trim the tips of the remaining leaves. Pull away some inside leaves and scoop out the coarse center with a spoon. Peel the stem and trim to 2 inches.
Combine 1 1/2 cups water, wine, oil, lemon juice, garlic and thyme in a large saucepan; bring to a boil. Add the artichokes. Reduce the heat to low; simmer, covered, for about 20 mins or until tender. Drain the artichokes and discard the cooking liquid.
Meanwhile, for the wild rice stuffing, place the rice in a large saucepan of boiling water. Boil, uncovered, for about 35 mins or until tender, then drain. Rinse under cold water and drain again. Heat oil in a large saucepan on medium heat. Cook the onion and garlic, stirring, until soft. Stir in the rice and remaining ingredients.
Cut the artichokes in half lengthwise. Fill with wild rice stuffing.
Combine the torn radicchio leaves, arugula and parsley in a large bowl. Drizzle with combined vinegar and oil. Serve with artichokes with salad.