Servings: 6-8

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading ... Loading ...

Roasted Baby Purple Artichoke Black Rice Salad

Original recipe and photo by Rachel / Fuji Mama.


Roasted Baby Purple Artichokes
1 pound Fiesole Baby Purple Artichokes or Baby Green Artichokes
2 Meyer Lemons
3 tablespoons extra-virgin olive oil
2 teaspoons fine grain sea salt
1/4 teaspoon freshly ground black pepper
2 cloves garlic, minced

Black Rice
1 1/2 cups black rice (also called “forbidden rice”)
2 1/4 cups water
1/2 tablespoon soy sauce
2 tablespoons toasted sesame oil
3 scallions, thinly sliced
2 medium-size ripe avocados, cut into small chunks
Sea salt and freshly ground black pepper, to taste
Juice of one Meyer Lemon, optional


Roasted Baby Purple Artichokes
Preheat oven to 400 degrees.

Fill large bowl with cold water and juice of one lemon. Set aside.

Wash artichokes, trim stems, then remove tough outer leaves. Cut off top 1/3 of each artichoke, then slice down middle. Put artichoke halves into lemon water immediately.

In pot fit with steamer insert, bring 2 to 3 inches of water to boil. Drain lemon water from artichokes and place in the steamer basket; cover tightly and steam 5 minutes. Drain well. While artichokes steam, slice second lemon in half lengthwise, then cut each half into 1/8-inch slices, crosswise, removing any seeds.

In small bowl, mix together olive oil, salt, pepper and garlic. Place artichokes in roasting dish with lemon slices. Drizzle olive oil mixture over them, and toss to coat. Arrange artichokes cut side up and roast in oven until tender, 20 to 25 minutes.

Black Rice
In medium saucepan, bring black rice, water and a pinch of salt to quick boil over high heat, then cover and simmer 30 minutes. Turn off heat and let rice sit.

Whisk together sesame oil and soy sauce, then pour it over rice. Toss with rice while still warm. Replace lid and set aside until ready to assemble salad.

To assemble salad, place rice in large mixing bowl. Add roasted artichokes with lemon slices, avocado chunks and sliced scallions, then toss gently to combine. Season with salt and pepper, to taste. If desired, add juice of an additional lemon.

To make gluten-free, substitute tamari soy sauce or Bragg’s liquid aminos for soy sauce.

Analyzed to serve 6. Calories 410, Total Fat 22g, Saturated Fat 3g, Cholesterol 0mg, Sodium 880mg, Carbohydrate 50g, Dietary Fiber 8g, Protein 6g, Vitamin C 25%, Iron 15%