Ingredients
Method
- Clean artichokes by removing stems, thorns, hard outer leaves and inner beard. Cut them into smaller pieces and place them into a bowl with water and lemon juice.
- Heat extra virgin olive oil in a pan over medium heat. Add shallot and cook until lightly golden.
- Stir in artichokes and blend with wine.
- Cook until the wine evaporates.
- In a non-stick skillet, toast the rice with a drizzle of extra virgin olive oil.
- When the artichokes are soft, add the rice.
- Stir well and add a ladle of vegetable broth.
- Continue cooking by adding a ladle of broth when needed.
- When the rice is cooked, remove the pan from the heat.
- Stir in grated cheese and butter.
- Season with black pepper.
- Serve and enjoy.
Notes
Additional Tips
- Prepare artichokes in oil at home with extra virgin olive oil, pepper, and bay leaves.
- Use it for preparing salads and risotto.
- Use starchy rice like Carnaroli or Vialone Nano.
- Use warm broth to prepare risotto.
- The rice needs to be al dente, fully cooked, but still firm under the bite.
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