Slice 2 yellow peppers in half and pull out and discard the seeds, stems and cores. Cut each half in 2, then warm 3 tbsp of olive oil in a shallow pan, add the peppers and cover with a lid, letting them cook over a moderate heat until soft. The times will vary, but they will need a good 20 minutes. Check their progress regularly.
Put 120g of brown basmati rice into a medium-sized saucepan, fill it with warm water, then swish the rice about with your fingers. The water will turn slightly cloudy. Pour the water away (I put it on the garden), then repeat a couple of times more. Cover the rice with enough water to come about 3cm above the level of rice, then add a half tsp of sea salt, 6 black peppercorns and half a cinnamon stick. Place the rice over a moderate heat, bring to the boil, then cover with a lid and lower the temperature, so the rice simmers.
Let the rice cook for about 15 minutes until tender, but still with a little bite.
When the rice is cooked, leave it off the heat without removing the lid for 10 minutes. Slice 250g of preserved artichokes in half, then tuck them among the softened peppers and let them warm through. Finely grate the zest from a small lemon. Chop 6 sprigs of dill.
Drain any excess water off the rice, then run a fork through it to separate the grains. Next, stir in the peppers, dill, lemon zest and artichokes and check the seasoning. Pour over any pan juices from the peppers and finish with a little lemon juice to balance the sweetness of the peppers. Serves 2. Ready in about 30 minutes.
You can substitute freekeh, couscous or bulgur wheat for the rice.
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