Artichoke Aubergine Rice Recipes

Steps:

• Mix together artichoke hearts, rice and cheese and pour into a greased baking dish.
• Whisk together eggs, milk and mustard and pour over rice mixture.
• Sprinkle the top with paprika, salt and pepper.
• (At this point, you could refrigerate over-night).
• Bake for 50 minutes in a 350 degree oven.

Steps:

• Prepare rice mix according to package directions; cool. Drain artichokes, reserving marinade. Chop artichokes; place in a large bowl. Add the prepared rice, long grain rice and onions. , In a small bowl, combine the mayonnaise, curry powder and reserved marinade. Pour over rice mixture; toss to coat. Cover and refrigerate until serving.

Steps:

• Heat oven to 350ºF.
• Heat oil in large skillet on medium heat. Add onions, peppers and carrots; cook and stir 3 to 4 min. or until crisp-tender. Remove from heat.
• Combine cooked vegetables with all remaining ingredients except Parmesan. Spoon into 2-qt. casserole. Sprinkle with Parmesan; cover.
• Bake 40 min. or until heated through, uncovering after 20 min. Let stand 10 min. before serving.

Steps:

• Peel and finely slice 1kg Jerusalem artichokes, adding to a bowl of water and lemon juice. Heat 75g butter in a large frying pan over a medium heat and, once foaming, add the artichokes, 1 crushed garlic clove and 3 thyme sprigs.
• Cook for 20 mins or so, adding another 75g cubed butter gradually, cube by cube, basting frequently so that the artichokes are always covered in foaming butter, until they're a rich roasted colour. Just before serving, toss with the juice 1 lemon and season to taste.