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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

RECIPE TIPS
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.

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A star rating of 4 out of 5.4 ratings
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