Rice with green almonds and wild artichokes
Ρύζι με αθασούθκια φρέσκα και αγριοαγκινάρες (Μαγειρεύω Κυπριακά 2014). Πηγή: Στάλω Λαζάρου.
A seasonal dish, prepared when green almonds and wild artichokes are available.
Name - Recipe
Ρύζι με φρέσκα αμύγδαλα και άγριες αγκινάρες. Rice with green almonds and wild artichokes.
Αθάσια ονομάζονται τα αμύγδαλα.
3/4 glass of olive oil
1 onion finely chopped
10-12 wild artichokes
15-20 green almonds
2 glasses of rice
1 pack of tomato juice
4 glasses of water
Salt, pepper
Sauté the onion in olive oil. Add the artichokes and the green almonds and continue frying for 5-6 minutes. Add the tomato juice and continue to cook for a few minutes. Add the water and when it starts to boil add the rice, salt and pepper. Lower the heat and let the food simmer until the water is absorbed. (Eleni Christofi, Cooking Cypriot food 2013-2014)
Sautéing.
Simmering.
For best results, green almonds should not be too sour or too ripe (Eleni Christofi, Cooking Cypriot food 2013-2014).
Functional and symbolic role
A seasonal dish, prepared when fresh almonds and wild artichokes were available. Sometimes it was prepared with either of these two basic ingredients. The recipe is quite old (it is said to be going back four generations) and originates from Pentakomo in the Limassol district and was also known in the surrounding villages of the area. (Eleni Christofi, Cooking Cypriot food 2013-2014)
Additional information and bibliography
Recording: Eleni Christofi (12 years old, student of the Pendakomo Elementary School) from her grandmothers' narration. see Cyprus Food and Nutrition Museum (2014) Cooking Cypriot food 2013-2014 (ed. Petroulla Hadjittofi), unpublished data.
Petroulla Hadjittofi
Αμύγδαλα (αθάσια). Πηγή: Στάλω Λαζάρου.
Αγριοαγκινάρα. Πηγή: Ιστοσελίδα Facebook.
Αγκινάρα και αγριοαγκινάρες καυκαρούες (Μαγειρεύω Κυπριακά 2014). Πηγή: Σταλω Λαζάρου.
Ρύζι με αθασούθκια και αγριοαγκινάρες (Μαγειρεύω Κυπριακά 2014). Πηγή: Στάλω Λαζάρου.
Ρύζι με αθασούθκια και αγριοαγκινάρες (Μαγειρεύω Κυπριακά 2014). Πηγή: Ελένη Χριστοφή.
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