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Artichoke Rice Cakes

Featured in the Honolulu Star-Advertiser on May 13, 2015.



Artichoke Rice Cakes

  • 1/2 stick (2 ounces) unsalted butter
  • 4 large artichoke hearts, finely chopped, fresh or frozen variety
  • 1/2 cup finely chopped Maui onion
  • 2 cloves garlic, finely chopped
  • 2/3 cups Arborio rice (Italian short-grain rice), uncooked
  • 2 cups hot low-sodium chicken stock, divided
  • 2/3 cup freshly grated Parmesan cheese
  • Salt and ground black pepper, to taste
  • 2/3 cup finely diced Manchego cheese, may substitute with Asiago cheese
  • 4 tablespoons corn meal
  • Olive oil, for frying
  • Fresh Italian parsley, to garnish


In a large sauté pan over medium-high, melt butter and sauté artichoke, onion and garlic for 5 minutes until softened. Stir in rice and cook for 1 minute. Gradually add stock in 4 batches, stirring occasionally until all the liquid is absorbed and rice is cooked, about 20 minutes. Stir in Parmesan cheese and season with salt and pepper. Transfer mixture to a bowl and let cool. Cover and chill in refrigerator for 2 hours.

Spoon 1 tablespoon of mixture into the palm of one hand and place a few pieces of Manchego cheese in center. Shape rice around cheese to make a small ball. Flatten slightly, then roll in corn meal, shaking off any excess. Repeat with remaining mixture. Shallow fry rice cakes in about 1/2-inch hot olive oil for 4-5 minutes until crisp and golden. Drain and serve hot, garnished with parsley. Makes 14 cakes.

Approximate Nutrient Analysis per serving (not including salt to taste):
180 calories, 11 g fat, 4.5 g saturated fat, 20 mg cholesterol, 300 mg sodium, 15 g carbohydrate, 3 g fiber, 1 g sugar, 5 g protein


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