Rice cakes with artichoke and cheese Manchego


These unusual rice cakes are prepared with artichokes and the center has a heart of soft cheese. The Manchego is a cheese made from sheep's milk and has a sour taste that goes well with the rice and artichokes.



2 large artichokes,

4 tablespoons butter,

1 small onion, finely chopped,

1 clove garlic, finely chopped,

4,4 oz. (125 g) long grain rice,

16 fl oz. (475 ml) hot chicken broth,

2 oz. (57 g) freshly grated Parmesan cheese, salt and black pepper,

5 oz. (142 g) Manchego cheese, diced (or other hard cheese),

3-4 tablespoons of corn flour,

Olive oil for frying,

Fresh parsley for garnish


Wash and discard the stems and leaves and leave only the center of each artichoke. Chop fine.

Melt the butter in a pan and gently fry the chopped artichoke hearts, onion and garlic for 5 minutes, until soft. Add the rice and cook, stirring for about 1 minute.

Maintaining the high heat, gradually add the broth, stirring occasionally until it is absorbed and the rice is cooked, it will take about 20 minutes.

Then add the Parmesan cheese, stirring. Add salt and pepper to taste.

Pour the mixture into a bowl. Just leave to cool, then cover and refrigerate for at least 2 hours. Pour 1 tablespoon of the mixture in the palm of your hand, flatten slightly in the middle of putting a cube of cheese Manchego and form a ball of rice. Isolate leaked it in corn flour, shaking off the excess.

Repeat with the remaining mixture to form about 12 patties. Put the rice patties in olive oil boiling for 4-5 minutes until they become golden and crisp. Dry on paper towels and serve hot, garnished with parsley.