Greek Rice Pilaf with Artichokes

2 Tbsp olive oil

1 yellow onion, finely chopped

1 (10-ounce) package frozen artichoke hearts, thawed

1/4 cup minced fresh dill, or 2 tsp dried dill weed

1 cup long-grain white rice

2 cups chicken stock, boiling

4 Tbsp butter, melted and lightly browned, for sauce

salt and freshly ground black pepper

lemon wedges

Heat the oil in a large, heavy saute pan. Add the onion and saute until softened and starting to turn gold, 5 – 6 minutes. Add the artichokes and brown lightly. Add the dill and rice and stir for 2 minutes over medium heat.

Stir in the boiling chicken stock. Cover, reduce heat, and simmer until the rice is tender, about 20 minutes.

Fluff the rice with a fork and drizzle the browned butter over the top. Toss gently to mix. Taste, and season with salt and pepper.

Garnish with lemon wedges.

Serves 2 as a main course.