Ingredients
- 350 ml water
- 280 gr artichoke hearts
- 120 ml tomato juice
- 120 gr rice
- 120 ml oil tomatoes
- 36 gr rips olives (sliced)
- 30 ml lemon juice
- 10 gr parmesan cheese
- 3 gr parsley
- 2 gr oregano leaves (dried)
- 1 gr basil leavees (dried)
- 1 gr salt
- 1 gr black pepper (ground)
Combine water, tomato juice, rice, basil, oregano and salt in a 2 to 3 litre saucepan. Bring to a boil; stir once or twice. Reduce heat. Cover and simmer until rice is tender and liquid is absorbed about 15 minutes. Stir in artichokes, tomatoes, olives, parsley, lemon juice and black pepper. Cook 5 minutes longer or until thoroughly heated. Sprinkle with cheese.
