Peel the artichokes and put them into lemon and flour to prevent them from turning brown. Wash them well and cut in half. Then place into a cooking pot along with the olive oil and chopped scallions. Sauté the ingredients. Finely chop and add the mint, pour the tomato juice, add the appropriate salt and freshly ground pepper and simmer over low heat. When almost cooked, pour some water and add the rice. Reduce heat and avoid stirring so that the artichokes do not melt.
The artichoke is rich in carbohydrates, vitamin A and K, potassium, magnesium and phosphorus. Rice is a good source of complex carbohydrates and fiber and is mainly rich in B-complex vitamins and minerals (manganese, selenium and magnesium).
Source: Stavroula Michalopoulos