Serve braised veal cheeks over this wonderful artichoke risotto for a flavorful evening meal.
1 quart chicken stock
12 Ocean Mist Baby Artichokes
(See video: How to Prepare Baby Artichokes for cooking)
1 lemon, juiced 2 Shallots, minced
1 clove garlic, minced
2 Tbsp. olive oil
1 lb. arborio rice
½ cup white wine
¼ cup grated reggiano-parmigianno cheese
2 Tbsp. unsalted butter
2 Tbsp. fresh Italian parsley, chopped
2 sprigs fresh thyme, chopped
salt and pepper to taste
Directions:How to Prepare & Cook with Baby Artichokes
- Bring the chicken stock to a boil. Cut baby artichokes into quarters. Add lemon juice to them, so they don’t oxidize. Sauté the Artichokes in 1 tablespoon of olive oil, on medium flame until al dente (about 8-10 minutes) Season with salt and pepper; set aside.
- In a large sauté pan, add remaining olive oil. On low heat, sauté Shallots and garlic. Add rice and mix until rice is coated with oil and Shallots and starts to lightly toast. Add wine and about a cup of chicken stock; stir until liquid almost evaporates. Continue to add hot chicken stock to rice mixture until rice is cooked al dente.
- Mix in the butter and the cheese, and add the Artichokes last with the fresh chopped herbs. Season with salt and pepper and serve!
I have made this recipe twice now and love it. The only thing I changed was I couldn't get fresh artichokes so I used frozen and it turned out just f
I have made this recipe twice now and love it. The only thing I changed was I couldn't get fresh artichokes so I used frozen and it turned out just fine.