Artichoke Arroz Tapado Recipe

Arroz tapado is a very traditional, simple, and satisfying dish from peru. Its prepared by forming two layers of rice, with a layer of ground beef, raisins, black olives, and hard-boiled eggs in-between (this is the same stuffing used to make papas rellenas). The layering can easily be done inside a cup, which is then turned upside down over a plate and lifted. What you are left with is a very attractive rice-and-meat terrine that takes very little time and effort to make. Throughout my life, ive had arroz tapado plenty of times using vegetarian-minced meat or chopped mushrooms in place of ground beef. But it wasnt until a few weeks ago when a chef friend of mine posted some pictures of her artichoke version of arroz tapado on social media that i realized i could get a lot more creative with this dish. Here you have my own artichoke version of this staple meal inspired by my friends recipe, and i have to tell you i absolutely loved it. This was the first, but will certainly not be the last, time i make it this way.