Artichoke with Olive Oil

Soak the artichokes in lemon water. Place them in a small pot, add enough water to cover, 1/2 lemon juice, 2 tbsp olive oil, and salt; boil until slightly tender but still firm.

In another pot, heat 9 tbsp olive oil; sauté finely chopped onion, 2 cloves of garlic, and lemon zest together.

Add 2 cups of rice; stir in 1/4 cup of pine nuts and 1/2 cup of currants. Add 2 tsp salt and 1 tsp black pepper; spread evenly in the pot.

Place the boiled artichokes into the rice pot with the hollow sides facing down.

Add 4 cups of liquid (including the artichoke boiling water) and the juice of 1 lemon; cook over medium heat for 15–20 minutes.

Remove lemon peels; add finely chopped parsley, mint, dill, and a little green onion. Drizzle with olive oil and lemon juice; cover with a towel and let it rest.

Transfer the artichokes to a plate, fill them with rice, and serve.