- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 250g basmati rice
- 700ml vegetable stock
- 300g artichoke hearts, from a jar or deli counter, sliced
- 300g thickly sliced ham, cut into chunks
- zest and juice 2 lemons
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 3 tbsp chopped mint
There are several types of mint, each with its own subtle difference in flavour and appearance.…
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Heat the oil in a large pan, then add the onion and fry for a couple of mins until starting to soften. Stir in the rice, then pour in the stock and bring to the boil. Cover and cook for 5 mins.
Add the artichokes, ham, half the lemon zest and all of the juice to the pan. Cover and cook for 5-7 mins more until the rice is tender. Stir in the mint, then divide between four bowls and scatter over the remaining zest.
MAKE IT VEGGIE - Lemony bean & artichoke pilaf
Cut 100g French beans into short lengths, then add to the rice with the stock. After cooking for 5 mins, add a handful broad beans in with the artichokes, lemon zest and juice, then continue as above.